The Currant is useful both for dessert and for preserving purposes. An immense weight of fruit is obtained for the space it occupies, and the ease of its culture makes it common in every garden. The red and white varieties of Currants may be planted three or four feet apart each way, the black at four or five feet apart. Pruning is done in fall by cutting off about one-third of the young growth of the previous summer, and thinning out old shoots when the plant gets too thick. All are trained in low bush form, the whites and reds usually from three to four feet high and wide, and the black four to six feet. An insect known as the currant-worm is often very destructive. On its first appearance, if confined to a few leaves, these should be cut off, shoot and all, and destroyed. If they threaten to be troublesome, powdered white Hellebore, either dusted on, or mixed four ounces -to a pailful of water and applied with a syringe, will destroy them at once.
This is the favorite black variety, and is used almost exclusively for jams and jellies. The black varieties are much less grown here than in Europe, but the taste for them is increasing.
Color of berries deep red, of average size, flavor excellent.
Berries large, of a yellowish-white color. The flavor of this variety is less acid than any other; excellent for dessert.
The fruit much larger than the Red Dutch, and the best flavored of all the large-berried kinds.
Berries larger than that of any other sort, but too acid for most tastes; only suitable for jelly.