BLACK CURRANTS. GOOSEBERRY. 61 
The inner bark, boiled with water, is a popular re- 
medy in jaundice ; and, by some medical men, it has 
been administered in dropsical complaints. 
White and flesh-coloured currants have, in every 
respect, the same qualities as the red species. 
75. BLACK CURRANTS are the fruit of a garden 
shrub (Ribes nigrum) which is distinguished by having its 
bunches hairy and tit flowers oblong. 
The berries of the black currant shrub are larger than 
those of the red ; and, in some parts of Siberia, are 
said to attain the size of a hazel nut. They are 
occasionally made into wine, jelly, and rob or syrup. 
The two latter are frequently employed in the cure of 
sore throats; and, from the great use of black currants 
in quinsies, they have sometimes been denominated 
squinancy or quincy berries. 
The leaves are fragrant, and have been recommended 
for their medicinal virtues. An infusion of them, in the 
manner of tea, is very grateful, and, by many persons, 
is preferred to tea. The tender leaves tinge common 
spirits so as to resemble brandy ; and an infusion of the 
young roots is useful in fevers of the eruptive kind. 
Black currant trees grow wild in wet hedges, and 
near the banks of rivers, in several parts of Norfolk. 
The dried currants of the shops do not belong to this 
family, but are a small kind of grape (79). 
T6. GOOSEBERRIES are the fruit of a prickly shrub 
(Ilibes grossularia) which grows wild in Cheshire, Lancashire, 
and several parts of Yorkshire. 
Few of the garden fruits are more esteemed for the 
table than gooseberries. For culinary purposes, goose- 
berries are generally employed before they are ripe; 
but this is founded on erroneous notions of their che- 
mical properties, since, either for sauces or wine, though 
they are more cool and refreshing, they do not possess 
the delicate flavour and rich saccharine qualities which 
are inherent in the ripe fruit. Wine made of goose- 
