THE CURRANT. 



THIS is one of the most valuable of all our small 

 fruits. It can be used to such advantage in a variety 

 of ways, whether in a green or ripe state, and it is so 

 easily grown, that it is indispensable in every small 

 garden. 



It is a native of Great Britain, and therefore per- 

 fectly hardy. In a green state it is used in pies, tarts, 

 &c., stewed like gooseberries. When ripe, it is much 

 used as a table fruit, with plenty of sugar ; but it ia 

 almost universally used in a jelly that is both delicious 

 and wholesome. It also makes an excellent wine, at a 

 cost of not more than two or three shillings a gallon. 

 The Black Currant is chiefly used in a jam or jelly. 

 Currants ripen in midsummer, and if protected from 

 the sun will remain on the bushes until October. 



This fruit is very easily cultivated, and it will grow 

 and bear in almost any fair soil ; fresh maiden earth is 

 best for treatment. The usual way is to allow the 

 suckers to spring up around the original plant, until 

 it has become a matted clump of bushes, but this is a 

 bad practice every way. The suckers uniformly pro 



