253 

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while yet green, is an excellent article for 

 tarts, sauces, pies, &c. As a dessert, the white 

 varieties being less acid are preferred by most 

 people. The white and red kinds are very 

 pretty, when mixed together upon a glass dish 

 or salver. Wine is also made from the cur- 

 rant ; and frequently this is a no contemptible 

 beverage. Fine jellies are made both of the 

 red and the white varieties. When white 

 currants are to be made into jellies, use the 

 whitest suarar that can be obtained. 



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