THE CURRANT. 165 



form productiveness, pleasant flavor, and early ri- 

 pening, is one of the most valuable of our summer 

 fruits. 



It is propagated, like the gooseberry, from cut- 

 tings, for which vigorous shoots of the last year's 

 production, should be chosen. Two or three buds 

 only, at the top of the shoot, should be left ; and 

 the plants should be kept trained up to a single 

 stem, till ten inches or a foot high, when the branch- 

 es should radiate on all sides in an upward direction 

 so as to form a handsome spreading top. 



Currants, from their hardiness, usually receive 

 no attention nor culture, but are suffered to become 

 overrun with weeds and grass, and to become 

 crowded with a profusion of suckers. Small and 

 inferior fruit is the result. A great improvement 

 both in size and quality, is made by rich soil, good 

 cultivation, and judicious pruning. The differ- 

 ence in flavor between fruit ripened on well trim- 

 med branches, with air and sun freely admitted, 

 and that which is shaded by a dense growth of 

 leaves and branches, is greater than most would 

 believe. 



The Red currant possesses the highest flavor; 

 but the White, being less acid, is by many prefer- 

 red. A mixture of the two sorts, makes an agree- 

 able dish for the table. Of the improved varieties, 

 the Red Dutch, Knight's Large Red, Knight's 

 Sweet Red, and the II hite Dutch, are recommend- 



