CHAP. XLII. ROSA‘CEX. RU‘BUS. 743 
compound, spreading. Flowers large, of a full rose colour. Ca- 
lyxes without prickles. Peduncles mostly so. Leaves whitely 
tomentose beneath. A native of Dalmatia, in hedges, according 
to Portenschlag. 
& R.f. 9 concolor Wallr. Sched., p. 233. — Leaves downy beneath, both 
surfaces of one colour. A native of Germany. 
* R. f 10 glandulisus Wallr. Sched., p. 233. — Stems, petioles, and 
peduncles glabrous. A native of Germany. 
The two following kinds of ligneous rubuses, found wild in Britain, Dr. Lindley supposes 
(Synops. of Brit. Flora, ed. 2.) to be closely allied to #. fruticdsus L., or, perhaps, varieties of it. 
kK R. (f.11) rhamnifolius Weihe & Nees. R. cordifdlius, in Lindl. Synops. of Br. Fl., ed.1. ; 
and, it is most likely, 2. cordifdlius Weihe, H. B., No.13527. The Buckthorn-leaved 
Bramble. 
* R. (f. 12) leucéstachys Schl. — The white-spiked Bramble. 
Dr. Lindley has given distinctive characters to both of these kinds. 
The following : R. tomentdsus Weihe, and our jig. 461., 
R. fastigiitus Weihe, R. tiliefolius Weihe, R. Ménkii 
Wethe, R. Schlechtendahlii Weihe, R. Schleicheri. Weihe, 461 
R. hérridus Weihe, R. nétidus Weihe, and R. rubricailis 
Weihe, are registered, and particulars given of them, in 
H. B.; and all of them, except the last, are described in 
Dec. Prod., ii.; but, as we suppose many of them to be 
only modified forms of &. fruticOsus, we shall omit their 
descriptions. Most of them are natives of Germany ; but 
R. hérridus, R. nitidus, and #. fastigiadtus are also found 
wild in Britain. 
Description, §c. The stems of this species, 
according to Sir J. E. Smith, are truly shrubby, 
of a dark red or purple, strongly angular, with 
intermediate furrows, many feet in length, tough 
and woody, biennial, if not perennial, flowering 
the second year; branched and leafy. The bar- 
ren stems are smooth, arched, and sometimes taking root at their extremities ; 
the blossom-bearing stems are erect, and slightly downy at the upper part. The 
leaves are firm and durable, and almost evergreen. The flowers are erect 
and handsome, and the petals of a delicate pink; rarely, if ever, white in 
Britain, though the authors of the Rubi Germanici describe them as generally 
white. The berry is nearly globular, and is composed of very numerous 
purplish black, smooth, juicy grains, of a sweet but mawkish flavour, ripen- 
ing late in autumn. The ordinary season of ripening is early in September ; 
but Sir J. E. Smith has remarked that the season of 1799 was so unfavour- 
able, that scarcely any bramble-berries, or blackberries, as they are commonly 
called, were to be found ripe in October. This species is considered as being 
more common than any of the other brambles, and also as attaining a greater 
size. It is this sort which occurs most frequently in English hedges ; and it 
has been justly remarked by H.C. Watson (Outlines, §c., p. 137.), that 
brambles are more abundant, and much finer, in the hedges in England, than 
they are in Scotland ; and that in the Highlands they form only a secondary 
feature in the physiognomy of vegetation. The cause why the brambles are 
so much finer in England than they are in Scotland is not altogether owing 
to the superiority of the English climate, but partly to the hedges in Scot- 
land being formed solely of the hawthorn, and kept within much less bounds 
than they are in England. The bramble is never planted in Scotland, and is 
only occasionally found in hedges, in consequence of having been sown there 
by birds, It is always found to prosper best on a soil somewhat dry and 
gravelly; and, accordingly, Switzer, when speaking of choosing a soil and 
situation for a vineyard, recommends looking out for one where the bramble 
is abundant and vigorous. 
Properties and Uses. The fruits, in some parts of England, are called 
bumblekites ; and in others scaldberries, from their supposed quality of giving 
scald heads to children. They are considered astringent; but have been eaten 
by children, in every country where they grow wild, since the time of Pliny. 
They have also been used, both in France and England, to produce a sub- 
acid drink; an inferior description of wine; and, by fermentation and distil- 
lation, a strong spirit. In England, they are sometimes made into tarts ; but 

