CURRANT. 133 



much admired for their transparent beauty, as for their 

 medicinal qualities, being moderately refrigerant, antisep- 

 tic, attenuant, and aperient. They may be used with 

 advantage to allay thirst in most febrile complaints, to 

 lessen an increased secretion of bile, and to correct a 

 putrid and scorbutic state of the fluids, especially in san- 

 guine temperaments : but, in constitutions of a contrary 

 kind, they are apt to occasion flatulency and indigestion. 

 Brookes says, they strengthen the stomach, excite appe- 

 tite, and are good against vomiting. 



Fruits in general are only wholesome when they have 

 acquired their full maturity ; and there are but few 

 species of watery fruits that can be preserved, in their- 

 natural state, after they have arrived at perfection, for 

 so long a time as the currant. The currant is a fruit that 

 will ripen early, when planted in a warm situation, and 

 may be retarded so as to be gathered in good condition 

 in the month of November, when it is planted in a 

 northern aspect, or protected by a mat to screen it 

 from the heat of the sun. Thus, with care, a skilful gar- 

 dener will furnish a dessert of this fruit for six months, 

 without the aid of artificial heat. 



Currants will keep for years in bottles, retaining all 

 their qualities for tarts, &c. if they are gathered perfectly 

 dry, and not too ripe. They only require to be kept from 

 the air, and in a dry situation. We have found it an 

 advantage to pack them in a chest, with the corks down- 

 wards ; and, if the vacua be filled up with dry sand, it 

 will insure their preservation. 

 . The red currant gives the finest flavour for jelly. 



The wine made from the white currants, if rich of the 

 fruit, so as to require little sugar, is, when kept to a 

 proper age, of a similar flavour to the Grave and Rhenish 

 wines ; and we have known it preferred as a summer table 

 wine. Even in London this agreeable beverage may be 



