Currant

a well known garden fruit. The currant is closely allied to the gooseberry, but it is smooth and more juicy. A number of kinds, both red and black, grow wild; but the red currant (ribes rubrum) and the black currant are the currants of the garden. It is a native of cool climates, but may be cultivated farther south in shaded places, such as orchards. The Gulf States are too warm, but with mulching, currants do remarkably well in the dry climate of the plains. Currants are hardy and endure neglect, but respond quickly to rich soil and cultivation. Currants are started by cuttings about ten inches long, planted with two or three buds above ground. Young wood is more productive than old. The old stems should be cut out as fast as young stems offer to take their place. Allow from six to eight stems to grow in each clump. Currant growers find it profitable to set new plants each year and root out those that exceed eight years. The currant worm is a great pest and can be fought to best advantage by sprinkling with a teaspoonful of powdered hellebore to a gallon of water. Currant borers can be gotten rid of best by digging up and burning the plants. Care should be used to start again with healthy cuttings. The name of the garden currant is derived from a similarity in size to the eastern currant, for which see the following article.