The Scottish Naturalist. 25 



make a picture that has often tempted the artist to linger 

 awhile. The berries are often eaten, and afford a good jelly. 

 Withering says that " they do not eat amiss with wine, and are 

 rendered more palatable by being mixed with the juice of sloes." 

 In many parts, the country people say that after the end of 

 September Brambles are not eatable, as they then become the 

 property of the devil — probably, I suppose, for the reason that 

 they are often touched by the frost in October. 



The Dew-berry (R. cozsins) is somewhat similar to the 

 Bramble, but is a rarer plant in Scotland. 



The Wild Strawberry (Fragaria vesca L.). This is 

 another of the wild fruits which requires no further mention 

 than the name. The berries are sometimes white, and have 

 then a (perhaps imaginary) finer flavour. 



The Scotch Rose (Rosa spinosissima L.), the Downy- 

 leaved Rose (R.villosa), the Sweet Briar or Eglantine (R. 

 rubiginosa), and the Dog-rose (R. canina), have all a more or 

 less edible fruit. The hip or fruit has a different flavour in each 

 species, and in preparing them for use the rough prickly inside 

 must of course be removed. In the north of Europe they are 

 mixed with wine, but may also be made into a jelly with sugar. 

 In some parts of Russia a spirit is extracted from the flowers, 

 and they are also preserved with honey and sugar. The hips 

 of the Scotch Rose are purple-black, and have a pleasant sub- 

 acid flavour. With their juice silk and muslin may be dyed of 

 a peach colour, and with the addition of alum, a deep violet. 

 Of the other species, the fruit of R. villosa is the most palatable, 

 and that of the Sweet Briar the least so. The latter plant is 

 said to be a doubtful native of Scotland ; but, in Perthshire 

 at least, it seems to have some claim to be considered indigen- 

 ous. Thus speaks old Gerarde of the Dog-rose : — " It were to 

 small purpose to use many words in the description thereof ; 

 for even children with great delight eat the berries thereof when 

 they be ripe, make chains and other pretty gewgawes of the 

 fruit ; cookes and gentlewomen make tarts and such like dishes, 

 for pleasure thereof; and therefore this shall suffice for the 

 description." 



The Crab-apple (Pyrus mains L.) has scarcely an edible 

 fruit in a wild condition, the juice being so very acid. It is the 

 origin of the cultivated apple. 



The Rowan, or Mountain Ash (P. aucuparia L.). There is 

 perhaps no indigenous tree that adds greater beauty to a moun- 



