

THE (.TRUANT AND (iOOSKHKK R V . 275 



to cut out all canes older than three years. This annual 

 cutting out of old canes favors the starting of many new 

 shoots. The superfluous ones must be cut out. But those 

 coming from the older wood are not cut back closely. 

 Spurs are left which load with fine fruit the next season. 



In garden culture it is best to follow this renewal plan, 

 as where the old wood is left the fruit soon becomes small 

 and the currant-borer will rapidly increase in number and 

 injury to the canes. 



Some summer pinching should also be practised on the 

 points of growth of the most vigorous shoots. This gives 

 better form to the bush and also favors the development of 

 fruit-spurs at the base of the shoots. 



When the tree form is desired in private yards or 

 gardens, a single shoot is started from the single bud left 

 at the top of the cutting. The second spring cut the cane 

 back to a height of from twelve to eighteen inches and 

 allow four or five shoots to branch at the top. The third 

 spring shorten the branches and allow ten to twelve shoots 

 to grow. The after-pruning is a repetition of cutting 

 back in such way as to secure new growth in symmetric 

 form. But those who attempt this plan of training must 

 keep in mind the necessity of short pruning. The spurs 

 are cut to within an inch of the old wood early each 

 spring. 



266. The Black Currant. The black currant (Ribes 

 nig rum) has long been a favorite culinary fruit in most 

 parts of Europe, but as yet it is not much grown in the 

 United States. But in many neighborhoods, settled by 

 Europeans mainly, it is found in most gardens and its fruit 

 is much esteemed, especially when stewed or canned for 

 winter use. The well-grown fruit is nearly as large as the 

 Morello cherries, and when canned the color is almost 



