GOOSEBERRY. 



191 



SECT. XI. 



OF THE GOOSEBERRY. 



The gooseberry is a native of Britain ; and none of 

 her native fruits (except perhaps the plum) has been 

 more improved by culture than this. In its wild 

 state it is a small, rough, tasteless berry ; but under 

 cultivation has been brought to high flavour, and 

 great magnitude. 



Besides its uses as a table and kitchen fruit, it is 

 when half ripe, capable of yielding a juice, which after 

 fermentation, and a little necessary compounding, 

 forms a liquor resembling (if not sold for) spark- 

 ling champagne," much superior to the common wine 

 made of the ripe fruit. 



Miller, in his Dictionary, published in 1743, 

 mentions only six or seven sorts, but admits that 

 many more varieties raised from seed were in exist- 

 ence at that time. Indeed, from information received 

 by the author in Cheshire, he has every reason to 

 believe that gooseberry shows were held in that or 

 the neighbouring county as early as the date of the 

 Dictionary alluded to. 



Previous to describing what are now considered 

 the leading sorts, a few observations may be offered 

 respecting the culture of the gooseberry. 



The best soil is a fine fresh loam, neither too 

 heavy nor too light, eigliteen inches or more in depth, 

 and if resting on a subsoil of clay so much th better. 



