342 



prussic acid and the consumption of a few kernels may result in 

 serious consequences* 



Crab Apple {Pyms Malus, L.). — The fruits of the wild crab- 

 apple are exceedingly sour and of little value, although Loudon, 

 Lc, says that a drink called ^'boisson^' was, in his day, made 

 from them in France and England, and that a kind of vinegar 

 known as 'Werjuice '* was also made from them. The cultivated 

 kinds of crab-apples, however, such as John Downie, Dartmouth 

 and Transcendent, may all be used for jelly, whilst the Siberian 

 crab, P. baccata, L., and the fruit of other exotic kinds can be 

 used for the same purpose. 



Mountain Ash or Howan. — The red berries of this tree, Pyrus 



Aucujjaria, Gaertn., are eagerly eaten by birds in spite of their 

 extremely acid and rather bitter flavour.- They have been used 

 for jelly, but are not popular for the purpose- In Wales and in 

 some European countries a strong spirit and a kind of beer have 

 been made from them, whilst in some parts of the North of Europe 

 the berries have been dried and ground into flour for bread making 

 in times of scarcity. The fruits of the variety rossica are sweet 

 and in the south of Russia they are preserved with sugar and sold 

 as a sweetmeat. The berries of the variety Tnoravica are larger 

 and have a more pleasant taste than those of the type. They are 

 used for culinary purposes in Moravia. 



Service Tree. 



iaei 



were at one time used for dessert when in a condition approaching 

 decay, as are medlars, but they have long since passed into disuse. 

 Loudon refers to their use in Brittany in the manufacture of a 

 very good cider or perry. 



White Beam.— For almost all purposes the fruit of the white 

 beam tree {Pyrus Aria, L.), can be used in a similar way to that 

 of P. Aucuparia. It is, however, more pleasant to the taste and 

 was at one time eaten when approaching a decayed condition. The 



food when in a similar state. 



) 



Quince. — The fruit of the common quince, Cydonia vulgaris, 

 Pers., is in frequent use as a flavouring agent and for making 

 marmalade and jelly. The fruit of the two Japanese quinces, 

 . C. japonica, Thunb. and C. Maulei, T. Moore, are also used 

 for jelly and other conserves. The fruit of C. Maulei has been 

 specially recommended for the purpose. 



Juneberry {Amelanchier canadensis) Medic. Although not in 

 use m this country, the fruits of this tree are sometimes used for 

 cakes and preserves in N. America. 



Rose 



used 



jellies and preserves, particularly large fruits like those borne by 

 A. rugosa. The flesh is separated from the seeds and their atten- 

 dant hairs, and preserved with sugar in the ordinary way. Eose 



some 



