GOOSEBEREY. 163 



low bush form, the whites and reds usually from three to 

 four feet high and wide, and the black four to six feet. 

 An insect known as the currant-worm is often very de- 

 structive. On its first appearance, if confined to a few 

 leaves, these should be cut off, shoot and all, and de- 

 stroyed. If they threaten to be troublesome, powdered 

 white Hellebore, either dusted on, or mixed four ounces 

 to a pailful of water and applied with a syringe, will de- 

 stroy them at once. 



Black Naples. This is the favorite black variety, and 

 is used almost exclusively for jams and jellies. The 

 black varieties are much less grown here than in Europe, 

 but the taste for them is increasing. 



Red Dutch. Color of berries deep red, of average size, 

 flavor excellent. 



White Grape. Berries large, of a yellowish-white 

 color. The flavor of this variety is less acid than any 

 other ; excellent for dessert. 



Versailles. The fruit much larger than the Eed 

 Dutch, and the best flavored of all the large-berried kinds. 



Cherry. Berries larger than that of any other sort, 

 but too acid for most tastes ; only suitable for jelly. 



GOOSEBERRY. 



The Gooseberry is a fruit better suited for the climate 

 of Britain than for ours, and it is never seen here in the 

 perfection it attains there. It ripens just when our hot- 

 test weather occurs, forcing it unnaturally to maturity, 

 and hence the absence of the size and flavor it attains 

 when ripened at a lower temperature. The native varie- 

 ties, though far inferior in quality, are usually more free 

 from mildew, and are therefore most desirable for culti- 

 vation here, as the fruit with us is more used in the green 

 than in the ripe state. Gooseberries are planted from 



