SAXIFRAGACE^:. 129 



3. R. nigrum, L. (Black Currant.) Stem as in K. ruhrum, but higher. 

 Leaves dotted witli resinou.s sputs, 3-5-h)bcd. Flowers whitish-green. Stamens 

 sometimes more than 5; for every additional stamen over .">, there is one less 

 petal. IStignui hitid. Fruit globose, black. Flowers in Mav ; fruits in June 

 and July. Introduced from Europe. 



Geography. — The zone of the currant is from Lapland to southern Europe, 

 extending (juite across the continent of the Old World and the northern parts 

 of the United States and southern and middle Canada. It delights in cool, 

 damp grounds. 



Ett/inoloyi/. — The word ribes is supposed to be the Arabian name for the 

 plant. l)e Candolle, however, believes it to come from the Danish wcjrd ribs, 

 by wliich the plant is known. The sjjecific names ruhrum and nigrum, red 

 and black, from the Latin, are due to the color of the fruit of these species. 

 The wild black currant of North America, K. Horidum, was thus named on 

 account of the showy flowers of that species. The common name, currant, is 

 supposed to be a corruption of the word Corinth, a name aj)plied to the small 

 seedless grapes of southern (ireece, which are dried and taken to Corinth for 

 export under the name of currants. (See Grape.) 



History. — When or where the currant of our gardens was first cultivated is 

 not known, but its usefulness and popularity point to its early cultivation, so 

 that we may date its origin at a very early period in the history of agriculture, 

 as we are justified in the inference that as soon as man began to reside in 

 fixed habitations he commenced to gather such shrubs and trees around his 

 dwellings as he found producing edible fruit. 



The Dutch have been very successful in producing from seedlings varieties 

 that are now uniler cultivation both in Europe and America. The currant is 

 found in a wild state in north and middle Europe from eastern Siberia to 

 Great Britain, and in North America ([uite across the continent, and north 

 to the Mackenzie Kiver. In northeastern Russia and Silieria the currant is 

 employed for wine-making. 



Usp- — The currant is used sparingly for a dessert fruit, but largely for 

 jellies, and to some extent for wine-making. It is preserved in sugar, and 

 canned. It is used in a green state for tarts. The dried currant of commerce 

 is a small grape. 



•No other small fruit is more generally cultivated. It is not only grown in 

 the gardens of the rich, but is also to be found in the planted grounds of the 

 most humble cottager. 



Marts. — The markets, on account of the perishable character of the fruit, 

 are local, except for the dried and preserved fruit. 



4 R. Grossularia, L. (Gooseberry.) Stem 2 to 3 feet high, numerous, slen- 

 der, 2 or 3 prickles under each bud. Leaves 3-5-lobed. villous. P'lowers 

 greenish ; pedicels 1-2-flowered ; calyx bell- or pear-shaped ; segments reHexed, 

 shorter than the tube; petals rounded at the apex, beanled in the throat; style 

 beset with long down. Fruit usually dark-red when ripe, globular or ellipsoid, 

 and in the cultivated varieties from an inch to an inch and a half in diameter. 

 Flowers in early summer, fruits in August. Indigenous in Europe. Its varie- 

 ties are the cultivated gooseberry.- 



There are about 100 varieties under cultivation in the United States. One 

 of the most popular, though by no means the largest, is "Smith's improved." 

 The American varieties are inferior to those of the British Isles. 



.•>. R. cynosbate, L. (Wild (iooseberry of Canada.) This species grows with- 

 out cultivation in the northern United States and Canada. The stem is spar- 

 PR Fl.— 10 



