Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/177

 weather. Transplant the stocks one year before they are worked; they thus make more fibrous roots, and when required to be moved again will grow with greater certainty.

The Cherry is brought to our markets in the most slovenly state, in large tubs, and frequently pulled from the stems, a mere compound of half-bruised, half-rotten, and half-ripe fruit, and of course it brings much less than its real value. Cherries should be pulled with care, having the stems all attached to the fruit, and handled as little as possible. If for the table, pick them a few hours before they are wanted, and put them in a cool place. If for the market, put them in shallow vessels to prevent bruising as much as possible. They will bring double the price of fruit in the ordinary state.

Red and Black Currant of the gardens are considered natives of the northern parts of Europe. The Black is evidently an inhabitant of a cool climate, for it rarely produces its fruit in perfection, the berries falling before being ripe. There are several varieties of Currants natives of North America, but very different in habit and character from those cultivated. There are few or no medicinal virtues attached to the fruit. “Currant Wine” is a beverage that was known to our fathers, but has been superseded by the more expensive and fashionable “Port and Madeira.” The fruit has a pleasant, cooling, acid flavor, relished by most individuals when ripe. From it there is a very excellent jelly made, an indispensable condiment to many fashionable dishes of the day. The green fruit is also used for tarts, but for that purpose is much inferior to Rhubarb and Gooseberries.