Gooseberry - Encyclopedia

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'GOOSEBERRY,' Ribes Grossularia, a well-known fruit-bush of northern and central Europe, placed in the same genus of the natural order to which it gives name (Ribesiaceae) as the closely allied currants. It forms a distinct section Grossularia, the members of which differ from the true currents chiefly in their spinous stems, and in their flowers growing on short footstalks, solitary, or two or three together, instead of in racemes.

The wild gooseberry is a small, straggling bush, nearly resembling the cultivated plant, - the branches being thickly set with sharp spines, standing out singly or in diverging tufts of two or three from the bases of the short spurs or lateral leaf shoots, on which the bell-shaped flowers are produced, singly or in pairs, from the groups of rounded, deeply-crenated 30r 5lobed leaves. The fruit is smaller than in the garden kinds, but is often of good flavour; it is generally hairy, but in one variety smooth, constituting the R. Uva-crispa of writers; the colour is usually green, but plants are occasionally met with having deep purple berries. The gooseberry is indigenous in Europe and western Asia, growing naturally in alpine thickets and rocky woods in the lower country, from France eastward, perhaps as far as the Himalaya. In Britain it is often found in copses and hedgerows and about old ruins, but has been so long a plant of cultivation that it is difficult to decide upon its claim to a place in the native flora of the island. Common as it is now on some of the lower slopes of the Alps of Piedmont and Savoy, it is uncertain whether the Romans were acquainted with the gooseberry, though it may possibly be alluded to in a vague passage of Pliny: the hot summers of Italy, in ancient times as at present, would be unfavourable to its cultivation. Abundant in Germany and France, it does not appear to have been much grown there in the middle ages, though the wild fruit was held in some esteem medicinally for the cooling properties of its acid juice in fevers; while the old English name, Fea-berry, still surviving in some provincial dialects, indicates that it was similarly valued in Britain, where it was planted in gardens at a comparatively early period. William Turner describes the gooseberry in his Herball, written about the middle of the r6th century, and a few years later it is mentioned in one of Thomas Tusser's quaint rhymes as an ordinary object of garden culture. Improved varieties were probably first raised by the skilful gardeners of Holland, whose name for the fruit, Kruisbezie, may have been easily corrupted into the present English vernacular word.' Towards the end of the r 8th century the gooseberry became a favourite object of cottage-horticulture, especially in Lancashire, where the working cotton-spinners have raised numerous varieties from seed, their efforts having been chiefly directed to increasing the size of the fruit. Of the many hundred sorts enumerated in recent horticultural works, few perhaps equal in flavour some of the older denizens of the fruit-garden, such as the "old rough red" and "hairy amber." The climate of the British Islands seems peculiarly adapted to bring the gooseberry to perfection, and it may be grown successfully even in the most northern parts of Scotland; indeed, the flavour of the fruit is said to improve with increasing latitude. In Norway even, the bush flourishes in gardens on the west coast nearly up to the Arctic circle, and it is found wild as far north as 63°. The dry summers of the French and German plains are less suited to it, though it is grown in some hilly districts with tolerable success. The gooseberry in the south of England will grow well in cool situations, and may be sometimes seen in gardens near London flourishing under the partial shade of apple trees; but in the north it needs full exposure to the sun to bring the fruit to perfection. It will succeed in almost any soil, but prefers a rich loam or black alluvium, and, though naturally a plant of rather dry places, will do well in moist land, if drained.

The varieties are most easily propagated by cuttings planted in the autumn, which root rapidly, and in a few years form good fruit-bearing bushes. Much difference of opinion prevails regarding the mode of pruning this valuable shrub; it is probable that in different situations it may require varying treatment. The fruit being borne on the lateral spurs, and on the shoots of the last year, it is the usual practice to shorten the side branches in the winter, before the buds begin to expand; some reduce the longer leading shoots at the same time, while others prefer to nip off the ends of these in the summer while they are still ' The first part of the word has been usually treated as an etymological corruption either of this Dutch word or the allied Ger. Krausbeere, or of the earlier forms of the Fr. groseille. The New English Dictionary takes the obvious derivation from "goose" and "berry" as probable; "the grounds on which plants and fruits have received names associating them with animals are so commonly inexplicable, that the want of appropriateness in the meaning affords no sufficient ground for assuming that the word is an etymologizing corruption." Skeat (Etym. Dict., 1898) connects the French, Dutch and German words, and finds the origin in the M.H.G. krus, curling, crisped, applied here to the hairs on the fruit. The French word was latinized as grossularia and confused with groseus, thick, fat.

succulent. When large fruit is desired, plenty of manure should be supplied to the roots, and the greater portion of the berries picked off while still small. If standards are desired, the gooseberry may be with advantage grafted or budded on stocks of some other species of Ribes, R. aureum, the ornamental golden currant of the flower garden, answering well for the purpose. The giant gooseberries of the Lancashire "fanciers" are Obtained by the careful culture of varieties specially raised with this object, the growth being encouraged by abundant manuring, and the removal of all but a very few berries from each plant. Single gooseberries of nearly 2 OZ. in weight have been occasionally exhibited; but the produce of such fanciful horticulture is generally insipid. The bushes at times suffer much from the ravages of the caterpillars of the gooseberry or magpie moth, Abraxas grossulariata, which often strip the branches of leaves in the early summer, if not destroyed before the mischief is accomplished. The most effectual way of getting rid of this pretty but destructive insect is to look over each bush carefully, and pick off the larvae by hand; when larger they may be shaken off by striking the branches, but by that time the harm is generally done - the eggs are laid on the leaves of the previous season. Equally annoying in some years is the smaller larva of the V-moth, Halias vanaria, which often appears in great numbers, and is not so readily removed. The gooseberry is sometimes attacked by the grub of the gooseberry sawfly, Nematus ribesii, of which several broods appear in the course of the spring and summer, and are very destructive. The grubs bury themselves in the ground to pass into the pupal state; the first brood of flies, hatched just as the bushes are coming into leaf in the spring, lay their eggs on the lower side of the leaves, where the small greenish larvae soon after emerge. For the destruction of the first broods it has been recommended to syringe the bushes with tar-water; perhaps a very weak solution of carbolic acid might prove more effective. The powdered root of white hellebore is said to destroy both this grub and the caterpillars of the gooseberry moth and V-moth; infusion of foxglove, and tobacco-water, are likewise tried by some growers. If the fallen leaves are carefully removed from the ground in the autumn and burnt, and the surface of the soil turned over with the fork or spade, most eggs and chrysalids will be destroyed.

The gooseberry was introduced into the United States by the early settlers, and in some parts of New England large quantities of the green fruit are produced and sold for culinary use in the towns; but the excessive heat of the American summer is not adapted for the healthy maturation of the berries, especially of the English varieties. Perhaps if some of these, or those raised in the country, could be crossed with one of the indigenous species, kinds might be obtained better fitted for American conditions of culture, although the gooseberry does not readily hybridize. The attacks of the American gooseberry mildew have largely contributed to the failure of the crop in America.

Occasionally the gooseberry is attacked by the fungus till recently called Aecidiu m Grossulariae, which forms little cups with white torn edges clustered together on reddish spots on the leaves or fruits (fig. I). It has recently been discovered that the spores contained in these cups will not reproduce the disease on the gooseberry, but infect species of Carex (sedges) on which they produce a fungus of a totally different appearance. This stage in the life-history of the parasite gives its name to the whole fungus, so that it is now known as Puccinia Pringsheimiana. Both uredospores and teleutospores are formed on the sedge, and the latter live through the winter and produce the disease on the gooseberry in the succeeding year. In cases where the disease proves troublesome the sedges in the neighbourhood should be destroyed.

A much more prevalent disease is that caused by Microsphaeria Grossulariae. This is a mildew growing on the surface of the leaf and sending suckers into the epidermis. The white 2 mycelium gives the From George Massee's Text-Book of Plant Diseases. leaves of the plant the by permission of Duckworth & Co.

appearance of having FIG2. - Gooseberry Mildew (Microsphaeria been whitewashed Grossulariae.) (fig. 2). Numerous I, Leaf attacked by the fungus; 2, white spores are proFructification or perithecium (X75); the P P end of one of its numerous appendages duced in the summer is shown more highly magnified (X300) which are able to gerin 3, 4, 5, spore sacs (asci) from the perim i n a t e immediately, thecium, containing spores (X400).

and later small blackish fruits (perithecia) are produced that pass uninjured through the winter liberating the spores they contain in the spring, which infect the young developing leaves of the bush. In bad cases the plants are greatly injured but frequently little harm is done. Attacked plants should be sprayed with potassium sulphide.

An allied fungus, Sphaerotheca mors-uvae, of much greater virulence, has recently appeared in England, causing the disease known as "American gooseberry mildew" (fig. 3A). In the main the mode of attack is similar to that of the last - mentioned, but not only are the leaves at tacked, but the b From e Jo urnal of y permiss th ion of the tips of the young Instruction for Ireland.

shoots and the FIG. 3A. - American GooseberryMildew(Sphaer r u i t s become otheca mors-uvae). Plant with leaves and fruit f d by the attacked by the fungus.

covered cobweb-like mycelium, the attack frequently resulting in the death of the shoots and the destruction of the fruits. After a FIG. i. - A Fungal Disease of the Gooseberry (Aecidium Grossulariae.) I, Leaf showing patches of cluster-cups on surface; 2, Fruit, showing same; 3, Clustercups much enlarged.


the Board of Agriculture (May 1907), Dept. of Agriculture and Technical time the mycelium becomes rusty brown and produces the winter form of the fungus. Through the winter the shoots are covered thickly with the brown mycelium and in the spring the spores contained in the perithecia germinate and start the infection anew, as in the case of the European mildew. This fungus has recently been the subject of legislation, and when it appears in a district strong repressive measures are called for. In bad cases the attacked bushes should be destroyed, while in milder attacks frequent spraying with potassium sulphide and the pruning off and immediate destruction by fire of all the young shoots showing the mildew should be resorted to.

The gooseberry, when ripe, yields a fine wine by the fermentation of the juice with water and sugar, the resulting sparkling liquor retaining much of the flavour of the fruit. By similarly treating the juice of the green fruit, picked just before it ripens, an effervescing wine is produced, nearly resembling some kinds of champagne, and, when skilfully prepared, far superior to FIG. 3B.-1, Fructification (perithecium) bursting, ascus containing spores protruding (X400); 2, Ascus with spores more highly magnified (X woo).

much of the liquor sold under that name. Brandy has been made from ripe gooseberries by distillation; by exposing the juice with sugar to the acetous fermentation a good vinegar may be obtained. The gooseberry, when perfectly ripe, contains a large quantity of sugar, most abundant in the red and amber varieties; in the former it amounts to from 6 to upwards of 8%. The acidity of the fruit is chiefly due to malic acid.

Several other species of the sub-genus produce edible fruit, though none have as yet been brought under economic culture. Among them may be noticed R. oxyacanthoides and R. Cynosbati, abundant in Canada and the northern parts of the United States, and gracile, common along the Alleghany range. The group is a widely distributed one in the north temperate zone, - one species is found in Europe extending to the Caucasus and North Africa (Atlas Mountains), five occur in Asia and nineteen in North America, the range extending southwards to Mexico and Guatemala.

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