282 THE CURRANT. 



in the fruit to the little Corinth grapes or raisins, which, under 

 the name of currants, arc sold in a dried state in such quantities 

 by grocers ; the latter word being only a corruption of Corinth^ 

 and the fruit of this little grape being familiarly known as such 

 long before the common currants were cultivated. 



The currant is a native of Britain, and the north of Europe, 

 and is, therefore, an exceedingly hardy fruit-bearing shrub, sel- 

 dom growing more than three or four feet high. The fruit of 

 the original wild species is small and very sour, but the large 

 garden sorts produced by cultivation, and for which we are 

 chiefly indebted to the Dutch gardeners, are large and of a more 

 agreeable, sub-acid flavour. 



The Black Currant, [Rihes nigrum,) is a distinct species, with 

 larger leaves, and coarser growth, and which, in the whole plant, 

 has a strong odour, disagreeable, at first, to many persons. 



Uses. The cooling acid flavour of the currant is relished by 

 most people, in moderate quantities, and the larger varieties 

 make also a pretty appearance on the table. Before fully ripe, 

 currants are stewed for tarts, like green gooseberries, and are 

 fi'equently employed along with cherries or other fruits in the 

 same way ; but the chief value of this fi-uit is for making currant 

 jelly, an indispensable accompaniment to many dishes. Currant 

 shrub, made from the fruit in the same manner as lemonade, is 

 a popular sumrner drink in many parts of the country, and cor- 

 responds to the well knowm Paris beverage, eau de grosseilles. 

 A sweet wine of very pleasant taste, is made from their express- 

 ed juice, which is very popular among farmers, but which we 

 hope to see displaced by that afforded by the Isabella and Ca- 

 tawba grapes, — which every one may make with less cost and 

 trouble, and which is infinitely more wholesome, because it re- 

 quires less additions, of any kind, to the pure juice. 



The fruit of the black currant is liked by some persons in 

 tarts, but it is chiefly used for making a jam, or jelly, much 

 valued as a domestic remedy for sore throats. The young 

 leaves dried, very strongly resemble green tea in flavour, and 

 have been used as a substitute for it. 



The season when currants are in perfection is midsummer, 

 but it may be prolonged until October by covering the bushes 

 with mats, or sheltering them otherwise from the sun. 



Propagation and Culture. Nothing is easier of culture 

 than the currant, as it grows and bears w^ell in any tolerable 

 garden soil. Never plant out a currant sucker. To propagate 

 it, it is only necessary to plant, in the autumn, or early in the 

 spring, slips or cuttings, a foot long, in the open garden, where 

 they will root with the greatest facility. The currant should 

 never be allowed to produce suckers, and, in order to ensure 

 against this, the supci-fluous eyes or buds should be taken out be- 

 fore planting it, as has been directed under the head of Cuttings. 



