THE necessity for finding sources of ascorbic acid other than citrus fruits has turned increased attention to the utilization of fruits produced in Great Britain, and at the present time both wild and cultivated fruits are being studied in some detail. It is accordingly of interest to note that while blackcurrants, like the citrus fruits, provide a rich source of ascorbic acid, they have now been found to contain considerable quantities of the factor known as vitamin P which has hitherto been mainly derived from citrus fruits. The fraction showing vitamin P activity may most conveniently be isolated from blackcurrants by extracting the depectinized and concentrated juice with amyl alcohol. After the removal of the anthocyanins by extraction of the amyl alcohol solution with dilute hydrochloric acid, the material may be further purified by precipitating the active fraction from ethyl alcoholic solution as the lead salt by a method which is essentially that described by Szent Gyorgyi1 for the preparation of 'citrin'. Decomposition of the lead salt gives a red-brown material which has not yet been obtained crystalline ; it is soluble in water and appears to consist largely of glycosides of anthoxanthin type. The material has been isolated in a yield corresponding to 0.03 percent of the original juice.