The Black Currant. 137 



bushes into the form of pyramids, after the manner some- 

 times practised with fuchsias. Sad havoc is often made of 

 the buds in early spring by the birds. The best preserva- 

 tive is a mixture of fresh lime, soot, and a small quantity 

 of soft soap. Let this be run through a fine sieve, and 

 apply with a syringe before the buds begin to swell. 

 Birds desist, and grubs do not appear. 



The Black Currant is differentiated not alone by the 

 colour of the fruit, and its peculiar smell and taste, 

 especially when baked, stewed, or "preserved;" the 

 berries are individually much larger than those of the 

 Red, the bunches contain fewer, and lastly there is the 

 powerful and characteristic odour of the leaves, though in 

 this last particular one or two other species of Ribes go 

 shares. There is a very perceptible difference, also, in the 

 complexion of the plant. Like the Red Currant, it never 

 over-crops itself, every season giving the old accustomed 

 revenue. Another great comfort in the cultivation is that 

 the currant-worm does not touch it. As a fruit suited for 

 dessert, and for culinary purposes, it is inferior to the red. 

 For preserving, especially with a view to eventual medi- 

 cinal use, it stands deservedly high in esteem, being tonic, 

 stimulant, and soothing. " Black-currant tea " is one of 

 the oldest, as well as one of the most valued, of domestic 

 remedial drinks. These good qualities recommend it, 

 also, for the manufacture of a simple kind of wine. 



Many varieties are in cultivation. Those particularly 

 well adapted for the northern parts of our island are the 

 old "Black Naples" and "Carter's Black Champion," an 



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