CURRANTS. 341 



SMALL SELECT LISTS OF PLUMS. 



For the Garden. Nos. 17, 23, 26, 29, 39, 42, 43, 45, 5. 

 For Market. NOB. 16, 23, 32, 33, 39, 49. 

 For Drying. NOB. 15, 18, 41, 47. 



THIRD DIVISION. BERRIES. 



CURRANTS, GOOSEBERRIES, RASPBERRIES STRAWBERRIES, BER- 

 BERRIES, BLACKBERRIES, MULBERRIES, GRAPES, AND FIGS. 



SECTION 8. SELECT CURRANTS. 



The currant is a most useful fruit, indeed indispen- 

 sable to every garden, large or small ; it fills a space of a 

 couple of weeks after the strawberries, raspberries, and 

 cherries, and before the apricots, early apples, and pears ; 

 and besides this, it possesses such a remarkable combination 

 of sweet and acid, as fits it for an almost endless variety 

 of useful and agreeable preparations, both in the green 

 and ripe state. 



The white varieties are mildest flavored, and, therefore, 

 better for using in a raw state when ripe. The red are 

 preferable for jellies, etc., on account of their beautiful 

 color. 



1. Black English, or common black, well known. 



2. Black Naples. The largest and best black currant ; 

 bears profusely ; valuable for jam and jellies ; bunches 

 short, milder flavored, and later than the preceding. 



3. Cherry. Largest of all currants, exceeding an inch 

 in circumference, bunches short, color dark red, ripens 

 same time as Red Dutch, shoots stout, short jointed and 

 erect, foliage thick, dark green, slightly folded, and 

 bluntly and coarsely serrated. 



