240 THE KITCHEN-GARDEN, [chap. vn. 
the following: the Warrington, which is a 
great bearer, and retains its fruit a long time 
on the tree; the Champagne, an early goose¬ 
berry of very fine flavour; the early Rough- 
Red, small, but remarkable for its sweetness; 
the Roaring-Lion, the largest gooseberry 
grown, a good bearer, the berries of which 
are oblong, and have a smooth skin; the 
Ironmonger, the fruit of which is almost 
black; the Crown-Bob, a very large goose¬ 
berry, equally good for using green or ripe; 
and the Top-Sawyer, a large, round and 
rough gooseberry, with a very thin skin, and 
agreeable flavour. The best white goose¬ 
berries, are the White Dutch, the White¬ 
smith, Wellington’s Glory, and the Cheshire 
Lass, the last two being of very large size; 
the best yellow are Rumbullion, and Rock- 
wood, the first of which is reckoned the best 
of all gooseberries for preserving; and the 
best green are Ocean, a large early goose¬ 
berry, and the Pitmaston Greengage, a late 
variety, remarkable for its extraordinary 
sweetness, and for its hanging on the tree 
till killed by frost. 
Currants are very seldom raised from 
