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    "source_title": "Encyclopaedia Britannica (1911)",
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    "chunk_id": "1911:currie:861a803e47b4",
    "title": "CURRIE",
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    "verified_text": "currie, james (1756-1805), scottish physician and editor of burns, son of the minister of kirkpatrick-fleming, in dumfriesshire, was born there on the 31st of may 1756. attracted by the stories of prosperity in america he went in 1771 to virginia, where he spent five hard years, much of the time ill and always in unprofitable commercial business. the outbreak of war between the colonies and england ended any further chance of success, and sailing for home in the spring of 1776 after many delays he reached england a year later. he then proceeded to study medicine at edinburgh, and after taking his degree at glasgow he settled at liverpool in 1780, where three years later he became physician to the infirmary. he died at sidmouth on the 31st of august 1805. among other pamphlets currie was the author of _medical reports on the effects of water, cold and warm, as a remedy in fevers and febrile diseases_ (1797), which had some influence in promoting the use of cold water affusion, and contains the first systematic record in english of clinical observations with the thermometer. but he is best known for his edition (1800), long regarded as the standard, of robert burns, which he undertook in behalf of the family of the poet. it contained an introductory criticism and an essay on the character and condition of the scottish peasantry. see the _memoir_ by w. w. currie, his son (1831). curry. (1) (through the o. fr. _correier_, from late lat. _conredare_, to make ready, prepare; a later form of the french is _courroyer_, and modern french is _corroyer_), to dress a horse by rubbing down and grooming with a comb; to dress and prepare leather already tanned. the currier pares off roughnesses and inequalities, makes the leather soft and pliable, and gives it the necessary surface and colour (see leather). the word \"currier,\" though early confused in origin with \"to curry,\" is derived from the late lat. _coriarius_, a leather dresser, from _corium_, hide. the phrase \"to curry favour,\" to flatter or cajole, is a 16th century corruption of \"to curry favel,\" i.e. a chestnut horse. this older phrase is an adaptation of an old french proverbial expression _estriller fauvel_, and is paralleled in german by the similar _den fahlen hengst streichen_. a chestnut or fallow horse seems to have been taken as typical of deceit and trickery, at least since the appearance of a french satirical beast romance the _roman de fauvel_ (1310), the hero of which is a counterpart of reynard the fox (q.v.). (2) a name applied to a great variety of seasoned dishes, especially those of indian origin. the word is derived from the tamil _kari_, a sauce or relish for rice. in the east, where the staple food of the people consists of a dish of rice, wheaten cakes, or some other cereal, some kind of relish is required to lend attraction to this insipid food; and that is the special office of curry. in india the following are employed as ingredients in curries: anise, coriander, cumin, mustard and poppy seeds; allspice, almonds, assafoetida, butter or ghee, cardamoms, chillies, cinnamon, cloves, cocoa-nut and cocoanut milk and oil, cream and curds, fenugreek, the tender unripe fruit of _buchanania lancifolia_, cheroonjie nuts (the produce of another species, _b. latifolia_), garlic and onions, ginger, lime-juice, vinegar, the leaves of _bergera koenigii_ (the curry-leaf tree), mace, mangoes, nutmeg, pepper, saffron, salt, tamarinds and turmeric. the cumin and coriander seeds are generally used roasted. the various materials are cleaned, dried, ground, sifted, thoroughly mixed and bottled. in the east the spices are ground freshly every day, which gives the indian curry its superiority in flavour over dishes prepared with the curry-powders of the european market.",
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