282 
THE CURRANT. 
in the fruit to the little Corinth grapes or raisins, which, undei 
the name of currants , are 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, (. Ribes 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 
frequently employed along with cherries or other fruits in the 
same way ; but the chief value of this fruit 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 summer drink in many parts of the country, and cor- 
responds to the well known 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 well 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 superfluous eyes or buds should be taken out be- 
fore planting it, as has been directed under the head of Cuttings. 
