IRISH GARDENING. 



IX 



In various parts of the north of Europe these 

 berries are dried and ground into flour and used 

 in times of scarcity. When distilled tlie berries 

 yield a strong spirit, and in Wales a beer or ale 

 was formerly brewed from them. 



The chief use of the berries seems to be for the 

 ])rei)aration of a jelly, wliich serves as a substitute 

 for red-currant jelly for gauie. It has an astrin- 

 gent flavour, however sweetened, but is said to be 

 by far the best jelly for use with venison. The 

 recipe for the jelly given by one authority is as 

 follows : — Boil the berries in water (cold at first) 

 till reduced to such a consistence that the fluid 

 can be strained through a canvas bag : to every 

 quart of the fluid add 2 lb. of loaf-sugar, then boil 

 again for ten uiinutes. The following recipe is 

 in use in Scotland : — Put the ripe berries in the 

 l>reserving pan A^^ith just enough water to keep 

 them from bvirning (about h pint to 2 lb. of 

 berries) and let simmer. Stir and break the 

 berries up to make the jviice flow freely. When 

 the berries are quite soft and well broken up, turn 

 them into a jelly-bag and drain as u-sxiaj, but 

 slowly and without handling. Return the juice 

 to the pan with 1 lb. sugar to each pint of juice. 

 Boil for nearly an hour, ov till it " jellies." 



The fruits of the variety rossica are sweet, and 

 the variety is said to be planted in Southern 

 Kussia, where, at Kiev, the beri'ies, powdered 

 with sugar and packed in small boxes, are sold 

 and exported. 



The variety moravica has larger fruits than the 

 type, and these are less harsh to the taste. They 

 are sjiid to be used extensively in some Continental 

 countries. — Journal of the Board of Agriculture. 



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