THE CURRANT. 281 
red Morello, which is acid, and in moist seasons, is produced 
for a considerable period successively. When grafted, as it 
generally is, about the height of one’s head, on a straight stem 
of the common Mazzard, it forms a beautiful parasol-like top, 
the ends of the branches weeping half way down to the ground. 
Vireintan Witp CuErRry. 
Wild Cherry, of the’ United States. 
Cerasus Virginiana. Arb. Brit. Dec. 
Cerasier de Virginie. French. 
Virginisch Kirsche. German. ; 
Our native wild cherry is too well known to need minute de- 
scription. It forms a largé and lofty forest tree, with glossy, 
dark green leaves, and bears curraht-like bunches of small 
fruit, which are palatable, sweet, and slightly bitter when fully 
ripe, at midsummer. They are, however, most esteemed for 
preparing cherry bounce, a favourite liqueur in many parts of 
the country, made by putting the fruit along with sugar in a 
demijohn or cask of the best old rum. 
The black wild cherry, (C, serotina, Torrey and Gray,) which 
ripens the first of September’, ‘is the best kind. The other spe- 
cies, (C.Virginiana,) which is commonly known as the Choke 
Cherry, bears reddish coloured fruit, which is more astringent, 
and ripens a month earlier. 
Selection of choice Cherries to ripen in succession. Early 
Purple Guigne, Belle d’Orleans, Mayduke, Belle de Choisy, 
Rockport, Bigarreau, Tartarian, Elton, Gov. Wood, Coe’s Trans- 
parent, Great Bigarreau, Delicate, Downer’s Late, Reine Hor- 
fense, Belle Magnifique, Kentish. 
The hardiest cherries are the Kentish, (or Virginia May,) the 
Dukes, and the Morellos. These succeed well at the farthest 
limits, both north and south, in which the cherry can be raised ; 
and when all other varieties fail, they may be depended on for 
regular crops. Next to these, in this respect, are the Black 
Heart, Downer’s Late, Early Purple Guigne, and Elton. 
CHAPTER XIII. 
THE CURRANT. 
Ribes ribrum, Lin. Grossulacee, of botanists. 
Grossillier commun, of the French ; Die Johannisbeere, German; Albessebvom, 
Dutch; Ribes rosso, Italian; and Grossella, Spanish. “ 
Tuer name currant is said to be derived from the resemblance 
