CUE 
CUE 
neck, ribbed, fine bloom, and good 
flavour; tender. 
Colney Hatch. Large, short neck, 
slightly ribbed, excellent colour and 
flavour; hardy, and a good winter fruit. 
Cuthill’s Black Spine. Medium size, 
long neck, ribbed, good colour and 
flavour; hardy and prolific, a good 
winter variety. 
Latter’s Yictory. Large, long-necked, 
slightly ribbed, good colour and fla¬ 
vour; tender. 
Mill’s Emperor. Very large, short neck, 
ribbed, rather deficient in bloom, good 
flavour; tender. 
Man of Kent. Short, scarce any neck, 
slightly ribbed, good colour and qua¬ 
lity; hardy, and prolific, a good winter 
fruit. 
Sion House. Short, no neck, smooth, 
bad colour, and indifferent flavour, 
but being hardy and prolific is often 
grown for winter use. 
Snow’s Horticultural. Medium size, 
rather long neck, slightly ribbed, good 
colour and flavour, and a great bearer. 
All the above have black spines, the 
white being in little esteem. 
CUEEAN T. Ribes rub rum and nigrum 
(Linn.) Nat. Ord. G-rossulacece. It is 
somewhat remarkable, when the very 
general estimation in which Currants 
are held, and the extent to which they 
are cultivated is thought of, that so few 
varieties should exist, and the paucity 
of seedlings is not easily accounted for ; 
there is certainly much to be desired 
of them, and there also appears to be 
but little trouble in effecting some im¬ 
provement in size if not in flavour, yet 
the old sorts continue to be grown with¬ 
out any attempt being made to increase 
their number. The cultivation of Cur¬ 
rants is of the easiest description; 
they are propagated by cuttings of the 
current year’s growth, taken in autumn 
or spring, and cut to about six inches 
in length, the base of the shoot is to be 
preferred, because it generally grows 
more vigorously ; these may be planted 
in any spare piece of ground, and will 
form nice little plants by the succeeding 
autumn, when they should be cut back 
to within two joints of the base of the 
new wood they have made, and at the 
same time should be thinned so as to 
allowthem room to grow through the next 
season. Three-years-old plants are the 
best for final transplanting; on their 
removal they will again require to be 
well shortened in, but after this season 
the pruning must be directed rather to 
the production of fruit than, as it has 
hitherto been, to that of wood; for 
this purpose, after having selected the 
most suitable shoots for leaders to form 
the future plant, and shortened them to 
about half their length, cut all others 
back to within two joints of their 
origin, the small spurs thus formed will 
produce the greatest quantity of fruit; 
this is the method most proper for the 
Eed and White Currants, a little differ¬ 
ence should be observed iu pruning the 
Black, which, instead of being spurred, 
should have the superfluous branches 
taken completely out, and the remainder 
left untouched, as they produce fruit 
from nearly the whole length of the new 
wood. The general pruning of Cur¬ 
rants may be done any time between the 
fall of the leaf and the following spring, 
though it is decidedly advantageous to 
thin the growing shoots about Midsum¬ 
mer, by shortening part of them as at 
the winter pruning; this admits the air 
and sun more freely to the swelling fruit, 
and increases the number of fruit-spurs 
for the following season, as the shoots 
thus cut back usually make two others 
each, and so finer fruit in greater quan¬ 
tity is obtained with but little extra 
trouble. It is not advisable to allow the 
Eed or White Currants to stand more 
than six or seven years, as when old the 
fruit is generally small, and the trees 
become subject to canker. 
They are sometimes forced, and form 
valuable aids to the supply of green 
fruit for tarts at an early period, and 
ultimately, when ripe, are much es¬ 
teemed at table; for this purpose the 
plants should be potted in September, 
selecting healthy young fruiting speci¬ 
mens, and by using large pots the roots 
may be retained uninjured; the trees 
should lie pruned at once, and through 
