4 12 MORUS NIGItA. 



pounds to a cubic foot. It is said to be duraljlo, and has boon om])Ioy<'d in En^- 

 land tor various jniijioses of carpentry, lor hoops, bows, wiiecls, ami rwn ribs 

 for small vessels, instead of oak. In France, this wood is considered of but little 

 value, except for fuel. In some jarts of Sj)ain, in Sicily, and in Persia, the leaves 

 of this sj>ecies are said to be preferred to those of the v.diite mMli)erry for the food 

 of silkworms. The leaves are also eaten by cattle, sheep, and goats. The roots 

 have an acrid, bitter taste, and are considered as an excellent vermifui^e, when 

 taken, in a p<nvder, in doses of half a drachm. The tree, in every i)art, contains 

 a milky jnice, which, being coagulated, is found to form a coarse; kind of elastic 

 gum. 



The fruit of this tree is of an agreeable acid and aromatic flavour, and is eaten 

 raw, as a dessert, or may be formed into an agreeable preserve; and Evelyn says 

 that, mixed with the juice of cider apples, it makes a very strong and agreeable 

 wine. Dr. Clarke observes, that he saw some Greeks, in the Crimea, employed 

 in distilling brandy from mulberries; which he describes as "a weak, but palat- 

 able spirit, as clear as water." A wine is also made from it in France; but it 

 requires to be drunk immediately, as it very soon becomes acid. The fruit, when 

 ripe, is regarded as cooling and laxative, allaying thirst, and being gratefnl in 

 cases of fever. When made into a syrup, it is considered excellent for a sore 

 throat. Like the strawberry and raspberry, it is said to undergo the acetous fer- 

 mentation in the stomach, and therefore may be safely eaten by persons afflicted 

 with the rheumatism or gout. All kinds of poultry are excessively fond of tliis 

 fi-uit. and devour it with avidity, whenever within their reach. 



