202 THE CURRANT. 



and, the fruit of this little grape, being familiarly known as 

 such long before the common currants were cultivated. 



The currant is a native of Britain, and the north of Europe, 

 and is, therefore, an exceedingly hardy fruit bearing shrub, 

 seldom growing more than three or four feet high. The fruit 

 of the original wild species is small and very sour, but the large 

 garden sorts produced by cultivation, and for which we are 

 chiefly indebted to the Dutch gardeners, are large and of a 

 more agreeable, sub-acid flavour. 



The Black Currant, (Riles nigrum,) is a distinct species, 

 with larger leaves, and coarser growth, and which, in the whole 

 plant, has a strong odour, disagreeable, at first, to many persons. 



USES. The cooling acid flavour of the currant is relished 

 by most people, in moderate quantities, and the larger varieties 

 make also a pretty appearance on the table. Before fully ripe, 

 currants are stewed for tarts, like green gooseberries, and are 

 frequently employed along with cherries or other fruits in the 

 same way; but the chief value of this fruit is for making currant 

 jelly, an indispensable accompaniment to many dishes. Currant 

 shrub, made from the fruit in the same manner as lemonade, is 

 a popular summer drink in many parts of the country, and cor- 

 responds to the well known Paris beverage, eau de grosseilles. 

 A sweet wine, of very pleasant taste, is made from their express- 

 ed juice, which is very popular among farmers, but which we 

 hope to see displaced by that afforded by the Isabella and Ca- 

 tawba grapes, which every one may make with less cost and 

 trouble, and which is infinitely more wholesome, because it re- 

 quires less additions, of any kind, to the pure juice. 



The fruit of the black currant is liked by some persons in 

 tarts, but it is chiefly used for making a jam, or jelly, much 

 valued as a domestic remedy for sore throats. The young 

 leaves dried, very strongly resemble green tea in flavour, and 

 have been used as a substitute for it. 



The season when currants are in perfection is midsummer, 

 but it may be prolonged until October by covering the bushes 

 with mats, or sheltering them otherwise from the sun. 



PROPAGATION AND CULTURE. Nothing is easier of culture 

 than the currant, as it grows and bears well in any tolerable 

 garden soil. Never plant out a currant sucker. To propagate 

 it, it is only necessary to plant, in the autumn, or early in the 

 spring, slips or cuttings, a foot long, in the open garden, where 

 they will root with the greatest facility. The currant should 

 never be allowed to produce suckers, and, in order to ensure 

 against this, the superfluous eyes or buds should be taken out 

 before planting it, as has been directed under the head of Cut- 

 tings. When the plants are placed where they are finally to 

 remain, they should always be kept in the form of trees that is 

 to say, with single stems, and heads branching out at from one 



