FRUITS. 309 
and that’s the right virtue of the Medlar.” “ This fruit,” says 
Culpeper, “is old Saturn’s, and very retentive.” The small 
stones found within the Medlar, when dried, and powdered, 
will help to dissolve gravel in the kidneys, or bladder. Again, 
the Currants (Ribes), black, red, and white, by their fresh juices 
exercise salutary actions; these juices are anti-putrescent, 
containing citric, and malic acids. Both red, and white Currants 
give help in most forms of obstinate visceral obstruction, and 
they correct impurities in the blood. The Black Currant, by 
its viscid, sweet, aromatic juice (thickened over the fire), makes 
a “robb” of capital use for relieving a sore throat, or quinsy. 
This old-fashioned “ robb,” or “rob,” is an inspissated fruit 
juice (of ripe fruit) mixed with honey, or sugar, to the consistence 
of a conserve, and is to be preferred before the berries themselves. 
White Currants are the most simple in kind, and the Red are 
a step in advance. In northern Counties the Red Currant 
is known as Wineberry, or Garnetberry, from its rich ruddy 
colour, and transparency. When made into a jelly with sugar 
(aided by the chemical “ pectin”’ of the fruit) the juice of Red 
Currants acts as an anti-putrescent, being therefore taken at 
table with venison, or hare, and other “high” meats. The 
sweetened juice is a favourite drink in Paris, being preferred 
there to Orgeat (a syrup of almonds). Both the Red and the 
Black Currants afford a useful home-made wine. “Hx eo 
optimum vinum fieri potest, non deterius vinis vetioribus viteis,” 
wrote Haller in 1750. The White Currants yield a wine which 
is still superior, and which becomes improved by keeping, even 
for twenty years. Dr. Thornton says: “I have used old wine 
of White Currants for calculous affections, and it has surpassed 
all expectation.” The Black Currant is often named by our 
peasantry “ Quinsyberry ”; its jelly (for a sore throat) should 
not be made with too much sugar, else the medicinal virtues 
will be impaired. d 
From the Blackthorn of our hedgerows is gathered in the 
autumn an oval blue-black fruit, the Sloe, harsh, and sour of 
taste, but presently mellowed, and covered with a fine purple 
bloom. The juice of this fruit whilst unripe is highly astringent, 
and is a popular remedy for stopping a flow ot blood from the 
nose. The ripe fruit yields a dark ruby juice which, when bottled 
with sugar, and kept for some time, is an excellent astringent 
cordial. Our cultivated Plums are descendants of the Sloe, 
