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 ”
