These are among the very best of all the small fruits; immensely
productive in all locations, and adapted to a great variety of uses, and
hang long on the bushes after ripening.
There is quite a number of varieties, some of which are probably the
mere result of cultivation of others well known. The common red is too
well known to need description--very acid, and always remarkably
productive, in all soils and situations. The size and quality of the
fruit are affected by location and culture. The native currants, as
found in the north of Europe, are small and inferior; but all excellent
modern varieties have sprung from them by cultivation. In working these
important changes, the Dutch and French gardeners have been the chief
agents: hence our names, Red and White Dutch currants.
The common red and the common white are still cultivated in the great
majority of American gardens; and yet, they are not worthy to be named
with the White Dutch and the Red Dutch, which may easily be obtained by
every cultivator. These two varieties are all that ever need be
cultivated. Long lists of currants are described in many of the
fruit-books; the result, as in all such cases, is confusion and loss to
the mass of growers. We will not even give the list. The common red and
the white currants are greatly improved by cultivation. But the Dutch
have longer bunches, of larger fruit, the lower ones in the stem holding
their size much better than common currants; the stems are usually full
and perfect, and the fruit less acid and more pleasant.
A new, strong-growing variety, called the "cherry currant" on account of
its large size, is now considerably grown. A few bushes for variety, and
for their beautiful appearance, may be well enough; but it is not a very
good bearer, and therefore is not so profitable as the Dutch.
The Attractor is a new French variety, said to be valuable. Knight's
Early Red has the single virtue 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 grow in the natural way, removing all old, decaying branches, and
all suckers that rise too far from the parent-bush, and keep the
clusters of bushes and leaves thin enough to allow the sun free access,
and prevent continued moisture in wet weather, which will rot the
fruit, and you will find it the cheapest and best. We have seen quite as
large and as fine fruit grow on such bushes, that we knew to be more
than twenty years old, as we ever saw of the same variety when
cultivated in the tree form.