USES OF THE CURRANT 351 



a package, and is now very largely used. The nine- 

 pound basket is the size preferred by most markets. 

 This is a convenient size for the consumer, especially 

 if purchased for jelly or preserving. 



USES 



The paramount use of the currant is in making 

 jelly, for which purpose it is unsurpassed. The red 

 varieties are preferred owing to their higher color, 

 but it is said that if white currants are scalded before 

 pressing, they make a rich, red jelly, not as dark as 

 that from red varieties, but very handsome. The 

 fruit, either green or ripe, makes excellent pies or 

 sauce. It is especially satisfactory when used in 

 combination with fruits which lack sprightliness or 

 acidity. With a few currants added, even the Rus- 

 sian mulberry becomes a most appetizing fruit, 

 and the juneberry seems to be all that one could 

 wish. The currant supplies the requisite acidity, and 

 these fruits furnish the richness of flavor which the 

 currant lacks. In canning it preserves its qualities 

 intact, so that it is nearly as available in winter as 

 in summer. Currant shrub is a pleasant summer 

 drink, made from the ripe fruit crushed and com- 

 pounded like lemonade. The juice is said to be 

 very useful in soothing fevers. At one time the 

 fruit was reported* as having a steady demand in St. 

 Louis for use as a flavoring in soda water. 



"Illinois Hort. Soc. 1890:157. 



