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Red, White, and Black-Currans.
Names.] THe Latine names for Currans is Ribes and Ribes fructu rubro, the red Curran, albo white, and nigro black.
Descript.] The red curran bush hath a stalk covered with a thin brownish bark outwards, and greenish underneath, the leaves are of a blackish green, cut in the edges into five parts, much like a Vine-leaf, but smaller, the flo∣wers come forth at the joints of the leaves, many together on a long stalk, hanging down about a fingers length; of an herby colour, after which come round berries, green at the first but red when they are ripe, of a pleasant tart tast; wherin is small seed, the root is woody and spreading.
There is another sort hereof, whose berries are twice as big as the former and of a better relish.
The white Curran-tree hath a taller and more straight stem than the red, a whiter bark, smaller leaves, but hath such like berries upon long stalks, of the same bigness as the first, but of a shining transparent whiteness; of a more pleasant tast then the former.
The black Curran, riseth higher than the last, and is more set with branches round about and more pliant, the younger covered with a paler, and the elder with a browner bark; the leaves are smaller then those of the former, and often with fewer cuts therein: the flowers are alike, but of a greenish purple colour; which produce small black berries; the leaves and fruit have an unpleasant smell, but yet are wholsome, though not pleasant.
Place.] All these sorts of Currans grow plentifully in England, in Gar∣dens where they are planted; they have been found growing natural∣ly wild in Savoy and Switzerland, as Gesner saith; and some in Austria saith Clusius: they grow in great abundance in Candia; and other places in the Streights, from whence in great quantities they are brought dri∣ed unto us.
Time.] They flower and bear fruit, in June, July and August.
Government and Vertues.] Currans are under the influence of the be∣nevolent planet Venus: they are of a moist temperate refeshing nature; the red and white Currans are good to cool and re∣fresh faintings of the Stomack,* 1.1 to quench Thirst, and stir up an appetite,* 1.2 and therefore are profitable in hot and sharp Agues, it tempereth the heat of the Liver* 1.3 and Blood, and the sharpness of Choler* 1.4 and resisteth putrefaction; it also taketh away the loathing of meat, and weakness of the Stomack by much Vomiting, and is good for those that have any Looseness* 1.5 of the belly: Gesner saith; that the Switzers use them for the Cough, and so well they may; For,
Take dry Currans a quarter of a pound; Brandy Wine half a pint: set the Brandy on fire; and bruise the Currans and put them into the