302 Bush-Fruits 



singly so that it must be picked one by one. Its flavor, 

 though peculiar, has not the mawkish twang of the true 

 black currants, but is not sprightly enough to make it a 

 good culinary fruit. A form bearing large berries is 

 sometimes offered under the variety name of Crandall. 



Several species possess ornamental qualities of value; 

 these are discussed later. 



HISTORY OF THE CULTIVATED CURRANT 



The currant is thought to have been unknown to the 

 Greeks and Romans, as no mention of it is found in any 

 of their writings. It seems to have first come prominently 

 into cultivation about the middle of the sixteenth century, 

 and according to Sturtevant, 1 received its modern im- 

 proved form within fifty years following. The early 

 English names "corans" and "currans" are thought to 

 have been derived from the resemblance of the fruit to the 

 little Corinth grapes or raisins, these in turn taking their 

 names from Corinth. In England, at times, currants were 

 known as "red gooseberries" and "beyond-sea goose- 

 berries. " An equivalent to the latter name, "groseilles 

 d'outre mer," was also applied to them in France. These 

 names indicate 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. 

 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. 2 



1 History of the Currant, Trans. Western New York Hort. Soc., 

 1887:55. 



2 Origin of Cultivated Plants, 277. 



