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CHAPTEll XIII, 



OF CURRANTS*, 



JOiffererd Sorts of Currants.,,, Propagation, Planting, and Prun- 

 ing of them,, How to Preserve them from Insects, 



Currants, with Gooseberries, are arranged by Lin- 

 naeus in the first order of his fifth class, Pentandria Mono- 

 gynia. 



The sorts most commonly cultivated in this country are, 

 the Red and White Dutch Currants, and the Common Black, 

 and American Black Currants. 



The following Sorts are also cultivated by the Nurserymen about 

 Toxvn, and in other parts of England, viz. 



Common Red, 

 Champagne Large Pale and 

 Red, 



Fine New White Dutch, 



Long-bunched Red, 

 Striped-leaved Red, 

 White Crystal, 

 Large Pale and Red Dutch, 



The currant is the most useful of all the small fruit, either 

 for the table and kitchen, or for preserving, making wine, &c, 

 and continues longer in succession than any other. With pro- 

 per management, currants will continue in use from June to 

 November. Black Currants are very much esteemed by some ; 

 yet they are seldom sent to the table, but are very useful for 

 making jelly, frequently taken for sore throats, colds, ^q.,-\ 



* There are plenty of currants in America ; but for want of attention to 

 the mode of management, here laid down, they ar-e greatly inferior both in 

 size and flavour to the same sort of fruit in England. 



f In Ireland, Black Currants are frequently steeped in whiskey, of which 

 they make punch, and recommend it as a good medicine for coughs and colds. 

 1 once had two gallons of it sent me by a friend for that purpose ; some of it 

 was taken in a glass of warm water by a person who was very much afflicted 

 with a severe cough, and thought to be in a decline, which effected a perfect 

 cure in three or four nights. 



The currants, for this purpose, should be bruised and put in a jar, and the 

 •whiskey poured over them : Let it stand for a week or fortnight, covering i^ 



