i88 The Ottawa Naturalist. [November 



BRUE OR SOAP BERRV^. 



My attention has been directed to an article which recently 

 appeared in one of the eastern papers headed " Where they eat 

 soapsuds." Evidently the writer of the article in question was not 

 well informed and it always seems to me a pity that people should 

 publish any information of doubtful authenticity which if properly 

 enquired into might really prove at least interesting if not of 

 scientific importance. 



The berry from which the so-called soapsuds are made is that 

 of a shrub, botanically known as Shepherdia Canadensis, called by 

 the French Canadians " Brue " and in the Chinook jargon "Soap 

 Oolalie," i.e. Soap Berry, and from which latter name I presume 

 the writer of the article has arrived at " Sapoliii," a term quite 

 unknown in this province. I am not aware that it is used by the 

 natives on festive occasions but it is used as a common article of 

 food. It has really a very pleasant flavour and is relished by 

 almost everyone when properly prepared. The mode of prepara- 

 tion is shortly as follows.' The berries, if fresh, are strained 

 through a cloth so as to separate the seeds from the juice and if 

 dried they are first soaked and then strained. The juice is placed 

 in a bowl, earthenware by preference, and sweetened with sugar, 

 it is then beaten up either with a bunch oi twigs or an egg-beater 

 until it attains the consistency of ice-cream of a beautiful light 

 pink colour, when it is fit for use 



From the fact that all utensils used in the preparation must 

 be scrupulously clean and free from any taint of grease to ensure 

 success, it is obvious that the remark that it is prepared " in a not 

 over clean manner " is to say the least not strictly according to 



fact. 



The brue berry is about the size of a red currant and gener- 

 ally of about che same colour, but many are of an orange colour. 

 It has the peculiarity of being sweet, acid, bitter and aromatic all 

 at the same time. To some people it is disagreeable but many 

 acquire a liking for it both in its natural and prepared state. 



Before concluding let me set another fairy tale at rest, viz, the 

 use of a fish for light. I have no doubt the fish alluded to is the 

 C>olahan or Oolachan which is about the size of a smelt, very fat and 

 when dry it will burn for a time, but that it was ever used for a light 



