220 



SMALL FRUIT CULTURIST. 



fruits, he can afford to make a specialty of that one kind 

 for one, two or more clays, engaging the entire apparatus 

 and force of Ids establishment upon it ; but, if only a few 

 hundred baskets can be obtained at any one time, then it 

 will not pay him to attempt to preserve any. Thus it 

 n^ill be seen tliat we may supply or glut a market with a 

 few hundred baskets or pounds of a particular kind; 

 (vhen, if the supply was thousands of baskets, or tons in- 

 stead, there would soon be a scarcity. Just as soon as it 

 is known that any good kind of fruit can be had in abun- 

 dance, there will be means found for disposing of it, and 

 usually at a better price than when there is a compara- 

 tive scarcity. Capital is usually drawn into channels 

 where it can be employed continuously as well as profita- 

 bly. Gail Borden's process for condensing milk has been 

 successfully applied to the juice of the Currant, and a 

 similar substance to the common jelly manufactured with- 

 out sugar, and at less than half the cost. In the con- 

 densed form, Currant juice may be transported to any por- 

 tion of the globe, and become an article of commerce. 

 When water is added, it again becomes a liquid — valuable 

 for medicinal purposes, as well as a luxury. Vessels start- 

 ing upon long voyages would do well to lay in a supply 

 of this article, for tliere are many diseases which are more 

 or less prevalent on ship-board, particularly when in tropi- 

 cal climates, in which a free use of Currant juice would be, 

 at least, beneficial to the patient, if not a curative. 



The red Currants are more generally used for making 

 jellies than the white, but why, it would be difficult to 

 tell. Perhaps it is like many other anomalies we observe 

 in market, the cause of which can only be attributed to a 

 more general acquaintance with the kind, or to an attrac- 

 tive color. The white Currants, as a class, are of a richer 

 flavor and less acid than the Red. 



The Black Currants are not so acid as the red and 

 white varieties, but their strong musky flavor is not, as a 



