THE FRUIT GARDEN. 



509 



The Red Walnut, is considered best for preserving whole, or drying. 

 To the above list, we will add — 



White. Red. Green. Yellow. 



Royal George Nutmeg Gascoigne Upright 



Orleans. Captain Goliah Honeycomb 



Admirable. Globe. Sulphur 



Conqueror 

 Golden Knap. 



Of these, the Green Gascoigne is much esteemed as the highest flavored of all 

 the greens, and an abundant bearer. 

 The Honeycomb is the best-flavored yellow. 



CURRANTS. 



Red Currant. — Ribes Ruhrum, Lirmaus, — belongs to the class and order Pen^ 

 tandria Monogynia, and ranks in the natural order Cacti. 



Is a native of many parts of Europe, and found wild in several parts of Britain ; 

 and, Hke the gooseberry, never far from the habitations of man. Tt is very pro- 

 bable that it has been originally imported into this country, but by whom, or when, 

 there is no certain account. It does not appear that the Romans, who introduced 

 many of our now common fruits, did us this service, for neither they nor the 

 Greeks seem to have been acquainted with it. In Italy, and over most part of the 

 south of Europe, they have not, even to this day, any appropriate name for it. 

 From their old French and Dutch names, they appear to have been strangers im- 

 ported ever, into those countries ; and our name of currant is evidently from the great 

 likeness of the fruit to that of the Uva Coritithiaca, the small grape of Zante, or the 

 currants of the grocers. They have, however, been long cultivated in our gardens, 

 and have sported into several varieties. They are an extremely useful fruit, either 

 for the table or for culinary purposes; and while foreign wines were so dear during 

 the late war, they were made into excellent wines. Their medical i>roperties are 

 considerable, and their fruit is esteemed wholesome and refreshing. 



There are several varieties differing in color, size, S:c. the principal of which are — 



Red Curt an White Currants. 



Comniori Red Common White 



Large Red White Dutch 



Large Bunciied Red Pearl White 



Large Dutch Re 1 White Chrystal 



Dutch Red Large New White Dulcli, 



Striped-leaved ) 



. , , , S- curious. 

 Varicgatcd-leaved ^ 



Wilmot's Pale Red 



Champagne. 



Of these, the Dutch reds and whites, common red and white, and Champagne, are 

 most worth cultivating. The Horticultural Society's catalogue enumerates 24 va- 

 rieties of red and white currants, from which part of the above list is taken. 



