312 NEW AMERICAN ORCHARDIST. 



BERBERRY. (Berber^ 



The berberry, or barberry, is a prickly shrub, rising to the 

 height of ten feet, with numerous branches. The bark is 

 ash-colored outside, and yellow within ; the fruit is in clus- 

 ters, of a red color and acid taste. It is said to be a native 

 of Asia, but abounds in the Northern and Middle States 

 of America. Some species of grain are liable to become 

 affected by rust, if raised in its vicinity, particularly rye. 



USES. The fruit is used for pickling, and for preserving; 

 a decoction of the berries, sweetened, is deemed a useful as 

 well as pleasant drink in fevers. The inner bark is said to 

 be used in France for dyeing cotton and silk of a bright 

 yellow; also for staining wood, by cabinet makers; and in 

 Poland it is used for coloring leather. 



VARIETIES. 



1. RED BERBERRY. 



Of this there are two varieties; one the common ber- 

 berry, with stones ; the other without. 



2. WHITE BERBERRY. 



Fruit large, agreeable, but not productive. 



3. BLACK SWEET. Louden. 

 Requires a warm situation. 



4. CHINESE BERBERRY. 



This variety in some respects resembles the red, but 

 differs some in appearance, and is deemed the most orna- 

 mental. 



5. HOLLY-LEAVED BERBERRY. Berberis aquafolium. 



A new and curious variety from the Rocky Mountains ; 

 very different from all others. This appears to be a variety 

 with thornless wood, and with leaves larger and by far more 

 handsome than the other species, with prickly points. A 

 low, sub-evergreen shrub. The blossoms are produced in 

 numerous yellow clusters, and are beautiful. 



SOIL AND CULTIVATION. The berberry prefers a dry 

 soil, but will succeed in almost any soil or situation. It la 

 raised from seeds, from layers and suckers. 



