OCR Text |
Show 156 BLACK CURRANT. remedy in jaundice, and, with some medical men, for dropsy. But the chief use is from the following PREPARATIONS, Brack Curranr Wine. The currants should be gathered on a dry day, when quite ripe; strip them, put them into a large pan, bruise them with a wooden pestle, and let them stand twenty-four hoursto ferment: then rub it through a hair sieve, but do not let the hand touch the liquor. To every gallon of this liquor stir in two poundsand a half of white sugar, and put it into a vessel. To every six gallons add one quart of brandy, andlet it standsix weeks. If fine, bottle it; if not, drawit off clear into another vessel, or large bottles; and, in a fortnight, bottle it up for use. Another Way.—Take four gallons of currants, not too ripe, strip them into an earthen stein with a cover to it; then take two gallons and a half of water, and five pounds and a half of COMMON VINE. VITIS VINIFERA. sugar; boil the sugar and water together, and well skim it; then pour it boiling on the currants, andlet it stand forty-eight hours; afterwards strain it through a flannel bag into the vessel again, and let it stand a fortnight to settle: then bottle it off. Brack Currant Jetty. This is made as the red, which see (p. 153). Class V. Pentandria. Order I. Monogynia. Essent. Gen. Cuar. Petals adhering at their apices, withered: Seed five-seeded, above. Spec. Cuar. Leaves lobate, sinuate, naked. There is nothing which relieves sore throats more than this "jelly, it deterges, to use the medical expression, and abates thirst and fever. Barley water is frequently acidulated with it, which makes a most refreshing drink in all fevers. It is particularly serviceable in the low stages of typhus fevers, Syrup or Brack Currants. (Syrupus Ribis Nigri.) Take of the juice of black currants, strained, two pints ; — double refined sugar, fifty ounces : Dissolve the sugar, and boil to make a syrup. A. tea-Spoonful ofthis is given to children in the thrush. a DESCRIPTION. Tue Vine rises to a considerable height, and climbs by means of tendrils. The leaves are deeply serrated, commonly divided into three lobes, having long footstalks. The calyx is cut into five Segments, The petals are five, whitish, and soon drop. The froit is a large round berry of one cell, and hasfive hard seeds of an irregular form. HISTORY. I. The hardy vines, which ripen in August, are, the black July stape; black sweet-water white ditto; black Corinth, or currant. 2. In September, the early white muscadine; white muscadine royal, or chasselas blanc; white le cour grape, or musk chasselas; red chasselas; red ditto; black Burgundy; black Frontignac ; black cluster, having hotry whitish leaves, and short compact clusters, |