Black Currants . 281 



It consists in cutting out the bearing branches when the 

 fruit is ripe, carrying them to a shady place and there 

 picking the fruit at ease. The annual renewing thus given 

 is said to produce well-ripened wood and fine fruit, since 

 fruit borne on old wood is much inferior. 



Notwithstanding the lack of popularity of the black 

 currant in America, we might do well to cultivate it more 

 than we do. It undoubtedly possesses more value than 

 we accord to it. It is said that if the fruit is scalded 

 for a few minutes in boiling water, then put into fresh 

 water for cooking, the peculiar flavor of the skin will be 

 wholly removed, and that when canned it is much like 

 cranberry sauce in flavor and color. The fruit is credited 

 with some medicinal qualities, especially in alleviating 

 inflammation or soreness of the throat. Jelly from the 

 fruit, mingled with water, or the parts of the plant steeped, 

 are said to be useful in bowel and summer complaints. 

 Persons accustomed to its use certainly relish it, especially 

 for jam and jelly. 



Fuller states that the people of Siberia use the leaves 

 for making a drink the same as we use tea. Loudon says 

 that the dried leaves so much resemble green tea in flavor 

 that a very small portion of them added to black tea will 

 communicate that flavor so effectually as to completely 

 deceive the taste. From Loudon's statements it appears 

 that the fruit, either dried or in the form of jam or jelly, 

 is very widely used throughout Europe against affections 

 of the throat. 



