GURRANTS and GOOSEBERRIES 22 
NEW RED LAKE CURRANT 
Easily one of the best Currants introduced in recent years, Red Lake 
has taken the country by storm wherever Currant jelly is appreciated and 
the plants can be grown. 
From one end of the country to another, praise has been high of this 
Currant from the Minnesota Fruit 
old Perfection and is rapidly becoming the standard red Currant. 
Big red berries are borne on long bunches, which characterizes: this % 
variety. The bunches are well filled to the tip. The exceptionally long 
stems on the bunches make them 
season, but holds over a long period, making it more desirable for home 
or market. 
The bushes are thrifty and productive. It is easy to grow. Every home 
garden should have a few bushes for jelly for the youngsters and Currant 
pie for all. Recommended for all zones. See prices below. 
CASCADE CURRANT 
Another new red Currant from the Minnesota Fruit Breeding Farm that 
ripens a week earlier than Red Lake. The berries and bunches are large. 
Grows ai little more upright than 
panion to it. Plant both to extend the season. 
CULTURE OF CURRANTS 
AND GOOSEBERRIES 
Currants and Gooseberries should 
be set about 4 feet apart in rows 
about 4 to 5 feet apart. The culture 
is easy, the worst pest being the 
Currant worm which is easily con- 
trolled by spray or dust. 
They are bushes and therefore, 
the most of the pruning should con- 
sist of the removal of just enough 
of the plant to let the air into the 
center. Gradually remove over-age 
wood from year to year. Really 
pruning consists merely of thinning. 
Never over a third of the wood 
should ever be removed in any 
one year. 
Gooseberries will propagate 
readily from tips which may reach 
the ground and become covered. 
To prevent rows from becoming too 
thick, and approach a jungle in 
nature, these tips should be re- 
moved or not allowed to root. 

Pixwell Gooseberry 
Note the Long Stems, Easy to Pick 
Jamd 
Jellies 
i a 
Breeding Farm. It has replaced the 
easy to pick. It ripens in early mid- 
Red Lake and makes a splendid com- 
Recommended for all zones. 
PIXWELL 
GOOSEBERRY 
Originated at the North 
Dakota Experiment Station, 
this variety does just what its 
name implies: picks well. The 
long, slender, 2-inch stems let 
the berries hang well below 
the branches and the rela- 
tively few and soft thorns, 
thus picking the fruit is a 
quicker and easier operation 
than on many Gooseberries. 
Pixwell is extremely hardy 
and produces large bushes 
that load up with fruit. The 
berries are large, oval and 
light green when immature. 
They ripen to pink. Recom- 
mended for all zones. 

Red Lake Currants 
FRUITS FOR JELLY MAKING 
Fruits must have pectin and acid in proper proportions for good jelly making. These change with maturity, 
decreasing as the fruit ripens. For this reason, it is always best to use a mixture of slightly under-ripe and ripe 
fruit, the under-ripe to furnish pectin and acid, and the ripe to furnish color and flavor. 
At the proper stages of maturity, the following fruits have both acid and pectin in sufficient quantity to 
produce good jelly. Tart Apples, Crab Apples, Blackberries, Cranberries, Currants, Gooseberries, Grapes, 
Plums, and Raspberries, both black and red. Ripe Apples, some of the milder Plums and Grapes of the European 
type such as are cultivated on the West Coast, contain sufficient pectin but lack acid. Some other fruits con- 
tain the necessary acid, but lack the pectin. A combination of these two types of fruits often will make good 
jelly. Blends also result in interesting flavors and colors. 
It is suggested that you try these following combinations: Crab Apples with Grapes, Currants, Gooseberries, 
Cherries, Strawberries, Raspberries, Plums or Blackberries; Currants with any of the other fruits; Gooseberries with 
any of the other fruits; tart Apples with any of the other fruits; or combinations with boughten fruits such as Quince. 
If you have no pectin-rich fruit at hand to combine with one lacking it, pectin can be added by adding any 
one of the commercially prepared pectin extracts available on the market. If acid is needed, lemon juice or 
powdered citric acid will supply it. 
Jelly making abilities of fruits are affected by storage, variety, and conditions of production such as tempera- 
ture, rainfall and soil. As a general rule, home grown fruits are best because then one can select them at 
the proper stage of maturity and need not store them for periods of iime which often happens with boughten 
fruit, thus decreasing its jelly making abilities. 
Excellent jams can be made with the fruits mentioned above and several other fruits. Jams are generally 
easier to make than jellies and go farther when spread on bread for the kiddies. 


PRICES—PREPAID Each 3 6 12 25 
CURRANTS: (ease heyy’ to. Lan eel weak $0.65 $1.85 $3.20 $5.85 $10.00 
Red Lake Nae 2vor, light:.0.& ve eae amin ae 50 1.25 2.35 4.35 7.00 
OFT PINE AVY at Heaton eon ttardeOUmme anya tae one 75 2.15 3.85 6.85 
Cascade Bet light erat a ESR Oe Ranh day ne ‘60 1.70 3.00 5.35 
SOO E BERS =: { Peet heavy Meee, ee et Oe 95 2.70 5.35 9.50 
Pixwell 
