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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, to quench Thirst, and stir up an appetite, and therefore are profitable in hot and sharp Agues, it tempereth the heat of the Liver and Blood, and the sharpness of Choler 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 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