Some of the newer currants have not fulfilled the expectations entertained of them, as Fertile de Pallua, which, although very productive and rather early, has no special excellence. The last remark also applies to Fertile de Angers and several others.

Macrocarpa is of largest size, but hitherto has proved but little more productive than the Cherry currant.

Gloire des Sablons, imported at high cost, proves to be similar to an older striped variety, and desirable chiefly as a curiosity.

White Currants.

Of these we find no marked difference between the large White Dutch and White Grape, in their fruit. There is some difference in the habit of the plants. Both are large and fine and very desirable. White Gondoin has a longer bunch and the plant longer shoots than most others. White Imperial has, during the past year, proved rather larger than any other. It is of very late introduction, and comes highly commended. White Transparent is a new French sort resembling White Dutch. Under high culture it gives berries and bunches of very large size.

Black Currants.

Of these the Black Naples and Ogden's Black have proved the best, and deserve more attention than they have received. In

many gardens the only black currant grown is one much later in ripening, very insipid in character, and quite worthless compared with the above.

THE GOOSEBERRY.

The gooseberry is a useful fruit for the dessert, and also for tarts, jams and other culinary purposes. The varieties of the foreign gooseberry are far more numerous and varied in size, color and flavor than the currant; in fact they are almost numberless, and embrace white, red, yellow and green-small and large, up to an ounce or more in weight. But unfortunately in our climate they are all so liable to be ruined by mildew, that their culture has almost been abandoned.

In our indigenous species, however, we have a plant perfectly fitted to our climate, and although little has yet been done to improve it by rearing new varieties from seed, that little has accomplished so much that we may hope, now that its wildness has been fairly broken, for numerous varieties giving a larger range of color, size and flavor. The first success in this line was the production some twenty-five years ago of Houghton's Seedling by a person of that name, at Lynn, Mass. It is of pale red color and of moderate size, but possesses a thin skin and a fine flavor, equal in quality to the English gooseberry, is extraordinarily productive and always free from mildew.

A sort called the Mountain Seedling has been disseminated by the Shakers of Lebanon, somewhat similar to the above.

The finest seedling we have seen, of our native species, was grown by Charles Downing, Esq., of Newburgh, from seed of the Houghton. It is considerably larger than its parent, color a light green, flavor rich and good. The plant is productive and its habit more erect than Houghton's. It is very scarce and but little known as yet, but deserves to be extensively disseminated.

The gooseberry succeeds with very simple cultivation. A rich soil free from weeds, and pruning enough to remove the weak and ill-placed shoots, are the chief requisites. It is easily propagated both by cuttings and layers.

THE BLACKBERRY.

During ten years past or more the blackberry has attracted considerable attention in various parts of the country, and several improved varieties have been introduced to cultivation. Among these, the most prominent are the NEW ROCHELLE and the DORCHESTER. The first named, sometimes also called the Lawton, is quite large and handsome, and when fully ripened, which is not until some time after it is fully colored, is sweet, rich and very good. As I have seen it in the Middle and Western States, it is a very desirable fruit and worthy of extensive cultivation. The Dorchester is about the same size, but of more elongated form and in quality equal to the New Rochelle. It is also rather the hardier of the two, but neither of them will pass through average Maine winters, unless covered with snow, without having their canes either winter-killed or so much weakened as to produce only a scanty crop of small, poor berries. The canes are too stiff, and with the New Rochelle too branching also, to be laid down and protected to advantage. It is with the cultivated as with the sorts found growing wild in our woods and pastures. After an unusually mild winter, like the last, or after one during which the canes have been well protected during the severe weather by a covering of snow, we have fruit, more or less, and from fair to good; in other winters we get none or little and poor.

I have known many attempts to cultivate various sorts of the blackberry in Maine, have myself grown a dozen or more of those most highly recommended, but I have never learned of success at all commensurate with the cost and trouble. Several new sorts have been introduced too recently to speak of them with confidence, some of which may prove hardy enough to warrant cultivation. So far as my own observation extends, some of those bearing white, or more properly, pale colored fruit are hardier than the black fruited sorts.

ON THE BEET ROOT AS A SOURCE OF SUGAR.

Among the incidental benefits which will accrue from the great struggle in which we, as a nation, are engaged, not the least may probably be an emancipation, more or less complete, from dependance upon other countries for articles of daily use. This will come to pass through the creation of new branches of industry and by the development of existing resources and facilities for some production hitherto unimproved. The new burdens and duties laid upon us call loudly for exertion to meet them; and no people under heaven are better able to respond to the call. We were never so wedded to slothful habits or traditional methods and customs that a new enterprise promising sufficient pecuniary reward would not be readily undertaken; and now, whatever of routine we formerly had has been thoroughly broken in upon, all are minute men ready for any call. If the war has taxed our means it has aroused our energies. If it has disturbed peaceful pursuits, it has developed unsuspected strength and has shown that we have unequalled elements of greatness. Something has already been accomplished towards achieving this independence of foreign countries, and much more may be done. I desire now to call attention briefly to one or two articles. The consumption of sugar in the United States is about 660,000,000 pounds, of whi h about onethird only, (including the product of Louisiana and Texas,) is produced within its borders. For the balance an annual expenditure of some thirty to forty millions of dollars in specie is required.

The production of maple sugar at the north has largely increased for a few years past, and were this tree as easily brought to maturity as an annual or biennial plant, doubtless the production would be more rapid still. In the beet root is a resource which has been successfully drawn upon in other countries, and no reason is known why it may not equally prove available here.

Some facts regarding the history of beet sugar industry may therefore be interesting at this time. When France was involved in her great first revolution which drew the other nations of Europe upon her, and afterwards through the Directory, the Consulate and the Empire, every resource was strained to its utmost capacity.

During twenty-five years of exhausting war, shut out from the seas and thrown back upon herself, new and mighty energies were born of her extremity; agriculture and manufactures were extending, new branches of industry were erected, unthought of resources developed, until at length the nation emerged from her struggles more self-sustaining and stronger than ever before. Among her first needs forced upon her by this war, was a substitute for cane sugar. As early as 1747 a Prussian chemist discovered sugar in the beet, but his process would not make it at moderate cost, and the discovery was, at the time, unfruitful. Nearly fifty years later, another chemist, Achard, discovered a practicable method and published the details of the process. In 1810 Napoleon offered one million of francs for the first successful beet sugar factory which might be established. In 1812 he ordered the formation of five public schools in which nothing but the manufacture of sugar was to be taught. Each pupil was to receive one thousand francs after three months faithful attendance, and every one who would engage in raising beets or making sugar was to be relieved from taxation during five years. In 1813 Napoleon ordered that four imperial castles should be converted into sugar factories, and their parks be planted with beets. His orders were in process of execution when France was invaded by the coalition of other European nations and he fell from his throne. Meanwhile cane sugar had so accumulated in the colonies and warehouses of England that prices were greatly reduced, and English farmers used it to feed to cattle and swine. With the fall of Napoleon the beet sugar manufacture lost its support; all the establishments for making it were ruined, and the very idea was ridiculed. By degrees ridicule gave place to more correct views, and in about ten years, in 1825, not far from thirty establishments were again under way. Beet sugar was then free of impost, while colonial sugars were charged 53 francs per 100 kilogrammes, or about 4 cents per pound. The manufacture soon became so successful as in large measure to supplant the foreign article, and the revenues began to suffer. The nobility then ruled France, and being deeply interested in the colonies, a heavy tax was soon imposed on home-made sugar, but in spite of this the manufacture was continued, and many improvements being introduced, it has gone on with varying success. In 1848, the duty on beet sugar was 50 francs, and on West Indian 44. It is now the same on all.