GROSSULARIACE^E. 43 



Ribes, and of the fruit hereof prepare their lioh de Rihes." The use of the Red Currant 

 fruit is sjooken of by this quaint old writer as likely " to extinguish and mitigate feverish 

 beats, represse choler, temper the overhot blood, resist putrifaction, quench the thirst, 

 helpe the dejection of the appetite, stay choloric vomiting? and scourings, and helpe the 

 dysentry proceeding of an hot cause." 



The domestic use of this pleasant fruit is well known, and, besides its employment 

 in jams, jellies, and tarts of various kinds, a pleasant beverage is made from it in France, 

 called Eau de Groseilles. In its preparation with sugar our French neighbours excel 

 us, and a delicious currant-jelly made at Bas-le-Duc is equal to any preserve we have 

 tasted for delicacy of flavour and brightness of appearance. Currant wine is made by 

 fermenting the juice with sugar, and is considered as one of the best " home-made 

 wines," as we may gather from the nursery song of the tempting qualities of " cherry 

 pie and cuiTant wine." 



The cultivated varieties of Red Currants are but few. The White Currant is but 

 a departure from the original colour, with a more delicate flavour. Pruning pretty 

 closely is recommended by gardeners to secure full crops of fruit, but the abundant 

 quantities of currants borne by old and neglected bushes appear to throw doubt on the 

 necessity for this practice. We, however, give the results of the late Dr. Keill's experience, 

 and he has been very successful in his own culture, and has had the opportunity of observ- 

 ing others. He recommends that the bushes should be pruned at the usual season of 

 mid-winter, shortening the last year's shoots down to an inch or an inch and a half. Next 

 summer the plants show plenty of fruit, and at the same time throw out plenty of 

 strong shoots. As soon as the berries begin to coloui', he cuts off the summer shoots 

 to within five or six inches before the fruit. This is commonly done with the garden- 

 shears, with which a man may go over half an acre of bushes in a day. Sun and air 

 thus get more free access, and more of the vigour of the plant is directed to the fruit ; 

 the berries are found not only to be of higher flavour, but lai'ger than usual. The 

 Currant grows freely from cuttings, by which means it is usually pi'opagated. It 

 flourishes best in rich loamy soil, but will grow in almost any situation. The leaves are 

 apt to be infested with a species of aphis which turns the leaves of a red coloui', and 

 causes the fruit to become dry and shrivelled. 



Sub-Species II.— Ribes sylvestre. 



Plates DXXI. DXXII. 



11. rubrum var. sylvestre, Reich. Fl. Germ. Excurs. p. b(j2. Koch, Syn. Fl. Germ, et 

 Helv. ed. ii. p. 293. 



Leaves \\ to 2 inches across when mature, green above and 

 greyisli beneath, rather firm, more or less hairy above and g^'ey- 

 tomentose beneath when young, at length sub-glabrous above, but 

 remainino" more or less tomentose beneath. E-acemes often erect 

 or spreading in flower, usually drooping in fruit, with the rachis 

 and pedicels finely downy. Calyx tinged or streaked with dull 

 brownish-purple. Stamens erect, filaments shorter than the breadth 

 of the anther. Young fruit globular at the base, suddenly con- 

 tracted near the apex. 



