tue of ripening a few days earlier than the
others. The Victoria is perhaps the latest of all currants, hanging on
the bushes fully two weeks longer than others. The White Grape, the Red
Grape, and the Transparent, are all good and beautiful. The utilitarian
will cultivate the Red Dutch and the White Dutch as his main crop, with
two or three of the others for a variety. The amateur will get all the
varieties, and amuse himself by comparing their qualities, and trying
his skill at modifying them. As these efforts have resulted, in past
time, in the production of our best varieties, so they may, in future,
in something far better than we yet have. There is no probability that
any of our fruits have reached the acme of perfection.

The common black, or English black currant has long been cultivated. A
jam made of it is valuable for sore throat. The highest medical
authority pronounces black currant wine the best, in many cases of
sickness, of any wine known. The Black Naples possesses the same
virtues, and being a much larger fruit, and more productive, should take
the place of the English black, and exclude it from all gardens.

_Cultivation._--Currant-bushes should be set four feet apart each way,
and the whole ground thoroughly mulched; it keeps down all weeds and
grass, saving all further labor in cultivation, and greatly increases
the size and quantity of the fruit. On nothing does mulching pay better.
(See article Mulching.)

Any good garden-soil is suitable for currants. On the north side of a
wall or building, or in the shade of trees, they will be considerably
later. The same effect may be produced by covering bushes a part of the
time with blankets or mats. Some are retarded by this means, so as to be
in perfection after others are gone: thus, the currant that naturally
comes to perfection about midsummer is preserved on the bushes until
October.

Many cultivate currants in the tree form; allowing no sprouts from the
roots, and no branches within a foot or two of the ground. This object
is secured by cutting from the slip you are to plant, from which to
raise a bush, all the lower buds to within two or three of the top, and
then pinching off at once all shoots that may start out of the stem
below; this makes beautiful little shrubs, but the top is apt to be
broken off by the wind, and they must be replaced by new ones every four
or five years. Downing strongly recommends it, but we can not do so. Let
bushes g