CHAP. LV. GROSSULA‘CER. RI‘BES. 985 
diuretic, cordial, and tonic; and a ratafia is made from it that promotes di- 
gestion. The flavour and taste of the fruit being disagreeable to many, it 
is still but partially cultivated in British gardens, more especially in England. 
In Scotland it is held in more esteem, on account of the jelly that is made from 
it being considered a sovereign remedy for sore throats. 
Properties and Uses. The leaves, the fruit, and the entire plant, especially 
in a wild state, are considered powerfully diuretic; in Siberia the leaves form 
a principal ingredient in the drink known as quass; and the berries being 
fermented with honey, a powerful spirit is distilled from them. The leaves, 
when young, are put into spirits, so as to give the liquor a brownish tinge like 
that of brandy. An infusion of the young roots is given to cattle, in Russia, 
as a febrifuge. The leaves, in a dried state, smell like green tea; and a very 
small portion of them will communicate that flavour so effectually to black 
tea, as completely to deceive the taste. In the north of Russia, the berries 
of both the black and the green varieties are gathered from the woods in large 
quantities, dried in ovens, or in the sun, and laid up for being used in winter, 
either medicinally for the quinsy, and other diseases of the throat, or for 
making tarts. The fruit, whether fresh or dried, is also used in Sweden, and 
other parts of the north of Europe, as aremedy for sore throats. In England, 
the principal use of the fruit is for making a jam, or rob, which, like the jelly 
made in Scotland, is considered excellent for sore throats; but the fruit is 
seldom used either in tarts or puddings, or for making wine. In Scotland, 
the jelly is considered to add an excellent flavour to whisky and water. 
The treatment of the black currant, as a fruit tree, will be found in the En- 
cyclopedia of Gardening, and in the Suburban Gardener. 
% 32. R.(n.) TRI’sTE Pall. The sad-colowred, or dark-blossomed, black 
Currant. 
Identification. Pall. Nov. Act. Pet., 10. p. 378. ; Don’s Mill., 3. p, 189. 
Synonyme. R. altaicum Lodd. Cat. 
Spec. Char., §c. Leaves 5-lobed. Branches simple, twiggy, bearing leaves 
and racemes of flowers at the apex. Racemes pendulous, both when in 
flower and in fruit. Corollas flattish, of a dull brownish-red on the outside, 
and yellowish inside. Petals revolute. Berries small, black, insipid. Root 
creeping. (Don’s Mill., iii. p. 189.) A native of Siberia, on the Mongol 
Mountains; growing 2ft. or 3ft. high, and flowering in April and May. 
Introduced in 1820; and obviously only a variety of the common black 
currant. 
2% 33. R.(N.) FLO’RIpUM L’Hérit. The flowery black Currant. 
Identification. L’Hérit. Stirp., 1. p. 4. ; Don’s Mill, 3. p. 190. 
Synonymes. R. nigrum, 2. Lin. Sp., 291.; R. pennsylvanicum Lam. Dict., 3. p.49.; R. recur- 
pit eae Fl. Ber. Amer., 1. p. 109., according to Torrey ; Azbéstum nigrum, &c., Dill. Elth., 
Enppasiag Dill, Elth., 2. t. 244. £315.; Berl, lc. t. 2. £22; Schmidt Baum., t. 92.; and our 
Ig. 100. 
Spec. Char., §c. Leaves full of resinous glands, 
3 or 5-lobed, cordate, doubly serrated. Ra- 
cemes pendulous, pubescent. Bracteas linear, 
longer than the pedicels. Calyx tubularly 
campanulate, glabrous: with the segments 
obtuse, and at length reflexed. Germens and 
black berries oval-globose, glabrous. This is 
in many respects nearly allied to R. nigrum; 
but its more copious and denser flowers, and 
especially their long bracteas, and more tubular 
calyxes, will always distinguish it: the solitary 
pedicel, too, at the base of the flowers, is 
wanting in this species. Petals oblong, rather 
erose at the apex; greenish yellow. (Don’s 
Mill., iii. p. 190.) A shrub, growing from 4 ft. 
to 6 ft. high, and flowering in April and May. 
Introduced in 1729. We admit the distinct- 

