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somewhat like the Black Currant. Ribes cereum an American species 

 yields red sweetish berries. Ribes floridum is the Black Currant of 

 North East America. In colour and flavour the fruit is similar to the 

 common Black Currant- Ribes tenniflorum, a species found chiefly in 

 the mountain regions of America, yields palatable yellow fruit. Ribes 

 Griffithi a species indigenous to the Himalayas, and found growing at an 

 -altitude of from ten to three thousand feet, has fruit similar in colour to 

 the Red Currant, but larger and having an austere flavour. Other 

 Indian Mountain species may also prove useful for their fruits. 



The Currant does not appear to have been known to the nations of 

 antiquity, as no mention has been made of it by their writers. There is 

 no account of its being cultivated in Great Britain previous to the reign 

 of Queen Elizabeth. Gerard, who wrote towards the close of this period, 

 describes this fruit as a sort of Gooseberry, Soon after this, however, 

 the Currant appears to have become a popular British fruit, and ever 

 since finds a place in every garden of the Unitad Kingdom. Black 

 Currants were formerly known in some parts of England as Squinancy 

 Berries, from thsir supposed efficacy when taken as a remedy for quinsy. 

 The inner bark of the wood was formerly very popular as a remedy for 

 jaundice and dropsy. 



USES. 



The Currant is an excellent dessert fruit, and is also valuable for 

 culinary purposes. Both red and white Currants contain a large propor- 

 tion of malic acid, and medicinally they are cooling and grateful to the 

 stomach. The fruit is mildly aperient, lessens the secretion of bile, and 

 is benefical in scorbutic complaints. With some temperaments the too 

 free use of the fruit causes a tendency to flatulence and indigestion. As 

 regards the Black Currant, the fruit, leaves and wood each contain tonic 

 and stimulating properties. The jelly and juice are medicinally valuable 

 for various complaints, more especially for catarrh. The leaves have a 

 strong and peculiar flavour, particularly when young, and were formerly 

 much used in adulterating tea. When carefully dried they make a very 

 fair substitute for genuine tea. In Russia a drink made from dried 

 Black Currant leaves is a common beverage with the poorer classes of the 

 people. The roots of both species contain a peculiar astringent property, 

 and are sometimes utilized in medicine. Currants, both red and black, 

 are very largely used for jams and jellies, for which there is an extensive 

 iind increasing demand The fruit may be preserved fresh for a long 

 time in bottles of water or canned in the ordinary way. To preserve in 

 this way, the bottles or cans should be filled nearly to the top with fruit 

 and water, and then placed two or three minutes in boiling water, after 

 which they must be tightly corked or sealed to prevent the admission of 

 air. An excellent wine can be made from either black or red Currants, 

 fermenting it either with sugar or without according to requirements. 

 After fermentation, the wine should stand in the casks five or six 

 months before it is used. If carefully made, Currant wine will keep for 

 years, and it is a very pleasant beverage. 



