Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/182

 subject for some who cultivate for pleasure, variety, and amusement. It is a curious fact that all good things come “from the east:” so say writers on the Filbert. It comes from Pontus. Thousands grow wild on the “braes” of Scotland, and millions are over the whole United States, from Maine to Texas. Cultivation has greatly improved the size, but we doubt of the flavor being more delicious. In its wild state it is a large-sized shrub, with a gray colored bark, and roundish, heart-shaped leaves. The male catkins (flowers) appear on the preceding year's shoots, in Autumn, and wait all Winter for the expansion of the female flowers in Spring. The varieties in quality are all very similar, though they considerably differ in appearance. The Red, White, Cosford, and Frizzled, are sufficient for cultivation.

.—By layers, as directed for Figs; by suckers, which spring up freely from the roots; or by seeds, that may be purchased at the fruit-stores, in any of our cities.

.—They like a heavy, moist loam, and will grow where partially shaded. Plant them eight or ten feet apart. Prune as directed for currants, merely to check the superabundant growth, to throw them into spur-buds, for fruiting.

fruit, so extensively cultivated in Britain, and also in some parts of this country, is not at all adapted to a southern climate. It is only occasionally that a crop is attained here, even with the best of care. It requires a cool climate, or some local cause, to attain the perfection for which it is so justly celebrated. It is a native of this country and Eu-