Black currant

Definition and stakes

Various,  Encyclopaedia Britannica, 11th Edition…

“ The former species bears the black, the latter the red currant. White currants are the fruit of a cultivated variety of R. rubrum. Both red and black currants are used for making tarts and pies, jams, jellies and wine; the latter are also employed in lozenges, popularly supposed to be of value in relieving a sore throat, are occasionally preserved in spirits, and in Russia are fermented with honey to produce a strong liquor.
Currants will flourish in any fairly good soil, but to obtain large crops and fine fruit a good rich loam is desirable
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Source: Gutenberg

Gustavus A. Eisen,  The Raisin Industry

“ The growth is erect and climbing. The bunches are long, narrow and cylindrical, with heavy shoulders. The berries are small, of the size of peas, seedless and black, very sweet and with a peculiar aroma not found in any other variety. The Black Currant should be pruned short, and the young branches require staking in order to bear well. The home of the Black Currant is the Grecian Islands as well as Morea, especially around Patras. Zante, Cephalonia and Ithaca all produce Currants of the highest quality. ”
Source: Gutenberg

Harry Johnston,  Pioneers in Canada

“ Eskimo (in French, Esquimaux) is said to be a corruption of the Montagnais-Indian word, Eskimantsik, meaning "eaters of raw flesh".
5 The wild currants so often mentioned by the early explorers of Canada are often referred to as red, green, and blue. The blue currants are really the black currant, now so familiar to our kitchen gardens (Ribes nigrum) . This, together with the red currant (Ribes rubrum) , grows throughout North America, Siberia, and eastern Europe.
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Source: Gutenberg

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