102 TREATISE ON THE CULTURE AND 



On the Propagation of CiirranU. 



Currants may be raised from seed, layers, &c. When the 

 trees are cut low, you may lay down some of the branches 

 either in winter or spring, when the ground in the quarters or 

 rows is dug, which should always be done annually. In the 

 autumn following, these layers will have made fine roots ; you 

 may then plant them out where you wish them to stand, and 

 they will bear fine fruit in the following summer. 



Currants may also be propagated by cuttings, as goQseber° 

 ries ; always remembering to make choice of the strongest and 

 straightest shoots. 



Under the bushes that have been covered for late fruit, 

 you will always find plenty of self-sown plants, which I would 

 advise you to plant out by themselves. Those who make cur- 

 rant-wine may save the seed, after the fruit is squeezed, and 

 dry it : It may then be sown in autumn, or early in the spring, 

 on a bed of fine light earth ; by which you will, most probably, 

 obtain some fine varieties. By no means propagate them from 

 suckers, as they never grow handsome, and are very liable to 

 throw out a great many suckers. 



In raanv gardens there still remains a small sort of red and 

 white currant not worth cultivating ; I would therefore advise 

 those who have any of them in their gardens to root them up, 

 and plant in their room, the Large Red and White Dutch, 

 the Long-bunched Red, and Champagne Large Pale Red..... 

 Currants may be planted out in the same manner as gooseber- 

 ries, eidier in quarters or single rows round the edges of 

 quarters. 



I would particularly recommend planting a fev/ against a 

 South or West wall, or paling, v/hich will produce fruit much 

 earlier than in the open ground. Also to plant some between 

 other fruit-trees on North walls, or palings, for latter crops ; 

 these may be covered with double nets, to preserve them from 

 birds ; tucking in a few fern branches between the two nets, 

 v/hich will prevent the heat of the sun and drying winds from 

 shrivelling tlse fruit. In open ground they should be covered 

 with mats for the same purpose ; at the same time permitting 

 all the leaves to remain on the bushes, to shade the fruit and 

 make it keep the longer. 



close down ; then strain it thrcnigh a fine cloth o\- sieve, and put it in bottles 

 or casks for use. Currants may be used in this manner with brandy, gin, or 

 any other spirits. They may also be preserved as cherries, and sent up to 

 table. 



W. FORSYTII. 



