THE aOOSEBERRY. 



10] 



basin, to be mulched, or manured, or watered, as may 

 be necessary. 



They also practice what they term suckling their 

 ^rize fruit. By preparing a very rich, cool soil, and by 

 watering, and by the use of liquid manure, shading and 

 thinning, the large fruit of the prize cultivator is pro- 

 duced. Xot content with watering at root and over the 

 top, the Lancashire connoisseur, when he is growing for 

 exhibition, places a small saucer of water under each 

 gooseberry, only three or four of which he leaves on a 

 tree ; this he technically calls suckling." 



The gooseberry tree needs to be kept constantly in 

 a vigorous condition, and then it will produce an 

 abundance of good fruit 



It should be propagated from cuttings of the wood 

 of the present year, prepared and set out early in Sep- 

 tember, and transplanted in October of next year, or 

 very early in the following spring; and should be 

 pruned in June and November, and renewed every 

 five or six years. The short stout gTOwth from the 

 fruit stem makes better bushes than longer cuttings 

 from the thrifty suckers. 



The fruit is Vy^ell adapted for pies and tarts when in 

 a green state, and the best varieties when well grown 

 and ripe are very excellent and acceptable for the 

 table or hand Says Mr Downing : "As a luxury for 

 the poor, Mr. Loudon considers this the most valuable 



