GOOSEBERRY

a fruit of the same general family as the currant but much larger-attaining in general cultivation here to a diameter of three-fourths of an inch. The skin of the wild berry is hairy or prickly, but this characteristic has been reduced by cultivation almost perfect smoothness or, at most, a few soft hairs. In this country, very little of the ripe fruit is consumed, but the green berries are popular in pies, etc. They also make good sauce because of their peculiar tartness.

Green gooseberries are very easily preserved. The best method is to cook them until the skins burst and then put them up in fruit jars, no sugar being used until shortly before serving. They can also be preserved for a considerable length of time without cooking-carefully sort out those bruised or otherwise damaged, then place the sound fruit in bottles until the latter are nearly full, fill with water so that all the berries are covered, cork well and store in a cool cellar.

English gooseberries show a greater variety of color--white, green, red, yellow, etc.--and average larger than the American, often reaching a full inch in diameter and an inch and a half in length, but the American are generally firmer and therefore better for preserving.