ELDERBERRY 



Sambucus canadensis L. 



June - July 'I'licy called it Sdinhiuiis^ loii<,r auo, l)Ocau?c that was 



Roadside ditches the Latin naine for a musical instrunicnt, and it was 



kiidwu that the stout, pithy stems of elder could be 

 hollowed and made into a ludi^ ilute. And Siiiiihiicii.^. the elderberiy, 

 retains that name to this day. 



The pith-iilled steins are luiitle and fast-growing. Quickly, in spring, 

 the old wood s])routs its leaf huds and stem buds and soon the elderberry 

 ])ush is covered with compound, graceful, bright green leaves. Then in 

 early June, when schools over the Illinois countryside are letting out for 

 the summer, the elderheny (lowers bloom. Heri' are broad, fragrant, 

 creamy panicles of small llouci-s with protiiiding stamens in each quarter- 

 inch blossom in the cluster. IJees come, and hutterllies and other insect^s, 

 for the fragrance of the elder llowers is sti'ong and carries a distance 

 jiway from the hush. Tt is at this stage that some connoisseurs gather the 

 lieads of flowers, soak tlicm in brandy and sugar foi- an hour, dip them 

 in batter, and fry (piiikly in hot fat — elder llower fi-itters of utmost 

 delicacy and flavor. 



In late sunnner and autunni the creamy ])anicles of bloom are re- 

 placed by heavy, drooping clusters of dark )>urplish-red-black berries 

 which are devoured eagerly by migrant robins and cedar waxwings, late 

 catbirds and thrashers and other fruit-eating birds. Now others gather 

 the fruits — -peo{)le who make wine of them, or jelly, or pie. The elder- 

 berry t-angles are pop\dar places in autunni both for birds and people. 

 The seedy, rather llat-tasting berries become more flavorful with the 

 spark of lemon juice or a little vinegar, and nnich sugar, in making a 

 pie, or by added pectin or pectin-fdled fruit in the process of jelly- 

 making. 



IGG 



