86 STATE POMOLOGICAL SOCIETY, 



You have not quite as dry a climate as we have in New York, and 

 you may succeed with the English berry, but the best of all goose- 

 berries is the White Smith. 



CORK ANTS. 



I don't believe in putting my eggs all in one basket. We take 

 plums first. Plums are the leading thing. But we don't always 

 get all the plums we expect to. So I say it is not a good plan to put 

 your eggs all in one basket. If we fail on one thing, we want 

 something to live on. 



The currant crop is a good crop. I think you can make three 

 or four hundred dollars an acre if you can get good currants. 

 There is a difference in the currants you have on your table. 

 Some currants are too acid ; one doesn't want it all acid. The 

 Cherry currant and the Fay are to my mind too bitter. I discrim- 

 inate between what I would use on my own table and what I would 

 sell to the dealer. If I wanted to make money I would give them 

 the Prince Albert, they are the sourest thing in the place of a cur- 

 rant ; they make good currant jelly. My wife wants a white cur- 

 rant jelly just colored with a little red raspberry juice. She says 

 that makes the best kind of jelly, and she won't have any other. 



If you want a very choice table currant take the White Imperial ; 

 if you want a choice red currant the Moore's Ruby and Pres. 

 Wilder. I am almost ready to discard the Fay currant, there is no 

 mrney in it. Moore's Kubj' and Pres. Wilder are very prolific and 

 will hang longer without wasting on the bush than any other currant. 

 I prefer them as a red currant for table use and the White Imperial 

 for a white currant. The Victoria is a grand good thing for mar- 

 ket purposes. A fellow in Nova Scotia showed me the 

 finest crop I ever saw. He said he made a clean $500 

 on one acre of Victorias. He told me how he handled 

 them. He told me a little trick of the trade 1 didn't know 

 anything about. I said '-How do you handle these currants, 

 you have got a beautiful crop?" "Do you cut them in?" "Yes, I 

 cut them in." '-When?" "Every winter." "How much do you 

 cut off?" "One- half .the growth of wood." "Anything more?" 

 "Yes " "What is it?" "After they get started to grow in the 

 summer season I pinch the new shoots." "That is a new thing, I 

 don't like that." This Victoria is a good market currant but I 

 don't think much of it as a table currant, but if you want to ship 

 a currant to Chicago or Milwaukee you can do so with this. 



