GOOSEBERRIES 
Most everyone likes the Gooseberry. We like green Gooseberry sauce 
and most of all, a good green Gooseberry pie made like mother used to 
make. We can have both right from the bush or from cans in the winter. 
Then what is finer to eat than ripe Gooseberries right from your own 
bushes. 
We have two varieties to offer this spring. We advise buying this spring 
as they are scarce and we doubt if we shall be able to offer them in 1946. 
OREGON CHAMPION 
This is the largest of the American Gooseberries. The fruit is large, 
handsome, and the bush bears an abundant crop, especially when the size 
of the berry is considered. 
PIXWELL 
It is almost impossible to supply the demand for this new Gooseberry. 
We have never been able to grow enough stock to carry us through the 
entire season. 
Prof Yeager, formerly of the North Dakota Experimental Station, spent 
years breeding the Gooseberry to get a good sized berry, a productive plant, 
and especially one with few thorns and consequently easy to pick. From 
his thousands of seedlings he picked this one and named it Pixwell. It has 
few thorns but compared to all other varieties it “picks well.” 
PRICES OF GOOSEBERRIES: 
2-year, No. 1 plants, 2 for $1.70; 6 for $4.90, postpaid. 
Better plant half and half. 
All Currants 
are described and 
priced on page 46 

Red Lake Currant 
(See page 46) 













Try Our Cold Pack Method 
Take Red Lake Currants, stem them, wash 
them, put into quart jars, sifting three-fourths 
cup of sugar to the quart among the fruit, seal 
and put into the refrigerator. Use as wanted. 
Or cold pack Red Lake Currants in heavy 
syrup. 
Just Try It, Won’t You? 
£2) Sugar may be scarce as this is written, but by the 
“™ time your Currants bear in 1946, there will be plenty. 
White 
Grape 
Currants 
(See 
page 46) 
Good American Gooseberries 
