natural history. 273 
imported from the leeward ifland* of Barba- 
does, Nevis, St. Chriftopher, and Jamaica. 
Little is now brought from the Eaft- ndies, 
except what comes as confeftionary, and is 
called green ginger, which they prepare in 
India. Some indeed is prepared in England 
and other parts, by deeping the freflr roots 
two or three days in v/arm water, keeping 
it all the time in a balneo, which fwells and 
foftens it. It is then boiled, either flit or 
whole, with refined fugar, until it becomes a 
fyrup. 
CURRANT VINES. 
T his vine grows mod plentifully in a fpa- 
cious plain near the fortrefs of Zant in 
Greece. It produces thofe currantswhich 
are called the Corinth grape, vulgarly cur~ 
rants, and are fold by our grocers for cakes 
and puddings. d hey confid of three forts, 
the red, black, and tawny. The vine itfelf 
is low, has thick indented leaves and is 
furnifhed like other vines with claipcrs at the 
joints. Thefe little grapes, which grow in 
bunches, ripen in Augud, when the people 
of Zant gather, done, and dry' them. Ihey 
are then carried into the town, and depofited 
through a hole, in the grand magazine 
called the Seraglio, where they are prelied 
in fo compaft: a mafs, that it is obliged to be 
cut with an iron indrument , in order to pack 
them 
