KIDNEYS. 417 
the Alpine heights his gentian spreads its lakes of blue; amid 
the snows of the Himalayas his rhododendrons gleam with 
crimson light. The Insect has thus turned the whole surface of 
the Earth into a boundless flower garden. Not but that certain 
animosities arise between plants, and their fertilizing visitors, 
of the obnoxious insect sort. “‘ Our gearden,” says the peasant 
of Devonian speech, “‘ be awver rinned wi’ veathervaw (feather- 
few), but I dawn’t mind much, vur tez cabbical stuff tii rub intii 
tha chillern’s necks night times tii keep away tha vleys.” The 
white ant is eaten with avidity by the natives of Hindustan, and 
the giant red ant is as eagerly devoured by the people of 
Guiana and Brazil. The flavour of these ants is saccharine, 
and slightly acidulous. ‘‘ Go to the ant, thou sluggard ; consider 
her ways, and be wise.” 
But with respect to the common ant as an example of vigilant 
foresight, and provident care, giving timely precepts to the 
sluggard, this insect actually lays up no store at all of food for 
the winter, though so often quoted as a model ‘of industrious 
economy. It is not only one of the sleepiest creatures (in cold 
weather), but even furnishes formic acid, as a constituent basis 
of chloroform, which serves to steep the senses in forgetfulness. 
The ancient Greeks were acquainted with the drowsy properties 
of ants, and they availed themselves thereof as hypnotics. 
JAMS AND JELLIES (See Fruit). 
Nor without sentimental uses are jams and jellies. When Mr. 
Weller, senior (in Pickwick) became a widower, at the snug 
Marquis of Granby, Dorking, which was his private property, — 
“Sammy, my boy!” said he to his sympathising son, “the 
breath was scarcely out of your poor mother-in-law’s body ven 
vun old ’ooman sends me a pot of jam, and another a pot 0’ jelly, 
and another brews a blessed large jug 0’ camomile tea, vich she 
brings in vith her own hands.” Jelly in Scotland goes by the 
name of Frummelin Tam. 
JUNIPER BERRIES (See Gry). 
KIDNEYS. ’ 
“As food,” writes Dr. Yeo, “animal kidneys are of close, 
firm texture, and when much cooked become very hard, and : 
27 
