i54 



TREATISE ON THE CULTURE AND 



The Currant is the moft ufeful of all the fmall fruit, either 

 for the table and kitchen, or for preferving, making wine, &c. 

 and continues longer in fucceffion than any other. With 

 proper management, Currants will continue in ufe from 

 June to November. Black Currants are very much efteemed 

 by fome ; yet they are feldom fent to the table, but are very 

 ufeful for making jelly, frequently taken for fore throats ? 

 colds, &c. * 



On the Propagation of Currants. 



Currants may be raifed from feed, layers, &c. When the 

 trees are cut low^ you may lay down fome of the branches 

 either in Winter or Spring, when the ground in the quarters 

 or rows is dug, which mould always be done annually. In 

 the Autumn following, thefe layers will have made fine rootjs ; 

 you may then plant them out where you wifh them to ftand, 

 and they will bear fine fruit in the following Summer. 



Currants may alfo be propagated by cuttings, as Goofe- 

 berries ; always remembering to make choice of the ftrongeft 

 gnd itraighteft ihoots. 



* In Ireland, Black Currants are frequently fteeped in whifky, of which they make 

 pench, and recommend it as a good medicine far coughs and colds. I once had two 

 gallons of it fent me by a friend for that purpofe ; fome of it was taken in a glafs of 

 warm water by a petjfon who was very much affii&ed with a fevere cough, and thought 

 to be in a decline, which effected a perfect cure in three or four nights. 



The Currants, for this purpofe, mould be bruifed and put in a jar, and the w&hlcy 

 poured over them : let it {land for a week or fortnight, covering it dole down ; then 

 ftrain it through a fine doth or lieve, and put it in .bottles or calks for ufe. Currants 

 may be ufed in this manner with brandy, gin, or any other fpirits. They may alfo be 

 pre fenced as Cherries, and fent up to table. 



Under 



