78 FRUIT AND ITS CULTIVATION. 



CHAPTER XI. 

 The Currant. 



THE CURRANT is a typically British fruit. We have not, 

 any way, to record our indebtedness to the Greeks or the 

 Romans for its appearance in our gardens. The fact of 

 its being indigenous to Britain, Northern and Central 

 Europe, and Canada, would naturally preclude its being 

 grown in such warm countries as Greece or Italy. 



When it was first cultivated we have no exact data. 

 Gerarde is the first to refer to the Currant, and that in 

 an indirect way. He says, in his account of the Goose- 

 berry: "We have in our London gardens another sort, 

 altogether without prickles, whose fruit is verie small, 

 lesser by much than the common kinde, but of a perfect 

 red colour, wherein it differeth from the rest of its kinde." 

 Lord Bacon alkides to them later on as " Corrans." There 

 is no doubt the Dutch grew both the white and the red 

 Currants extensively, probably before we did; but, any- 

 way, both have been popular fruits in large and cottage 

 gardens for a very long time. 



The White Currant is simply a variety of the Red Cur- 

 rant (Ribes rubrum). The Black Currant (Ribes nigruim) 

 is a distinct species, and was formerly known as the 

 Quinsy Berry, because a decoction of its fruits was 

 and, in fact, is still used as a remedy for colds and 

 affections of the throat. 



' The modern word " Currant " is a corruption of 

 " Corinth," the Grecian province from whence our dried 

 currants of conwiierce are obtained. These, however, are 

 the dried fruits of a small variety of grape. In this coun^ 

 try good housewives make a very excellent wine from the 

 berries of the Red and the Black Currant. White Cur- 

 rants are used mainly for dessert, and the red ones also 

 for dessert, cooking, and preserving. The leaves of the 



