HISTOBY OF THE CURRAyT 377 



raisins, these in turn taking their names from Corinth. 

 In England, at times, currants were known as "red 

 gooseberries" and "beyond -sea gooseberries." An 

 equivalent to the latter name, "groseilles d'outre mer," 

 was also applied to them in France. These names indi- 

 cate that, if not native to these countries, the cultivated 

 forms, at least, were received from elsewhere. The 

 Dutch name "over-zee" indicates the same thing. 

 Doctor Sturtevant thinks that the currant was first 

 brought into culture from the northern countries 

 through the Danes and Normans, though DeCandolle 

 appears to doubt this.* The greatest improvement, 

 however, seems to have been in the low countries. 



All the principal types of the cultivated currants 

 ar3 found in the wild plants, and were reported at an 

 early date. Improvement has only been within a 

 limited range. Culture and fertility often appear to 

 have a greater influence on this fruit than parentage. 

 There are growers who still believe that the old Red 

 Dutch variety is superior to any of the more recent in- 

 troductions. It is undoubtedly true that with good 

 culture it will surpass the newer ones under neglect. 

 Thos. Andrew Knightt was of the opinion that by 

 repeated growth from seed the currant would become 

 sweeter, and perhaps in time, even insipid. The ma- 

 jority of seedlings grown by him from white crossed 

 by red currants were red, but many first turned a color 

 similar to the White Dutch, and then became brighter 

 in color when ripe. He expressed himself as sur- 



*Origin of Ciiltivated Plants, 277. 

 tTrans. London Hort. Soc. 3: 86. 



