BEEBERRIES 



Common Berberry, Berberis vulgaris, is a deciduous shrub, growing 8 feet 

 or more high, and, though originally a native of Eastern countries, is generally 

 diffused in Europe, and found wild in some parts of England. It is planted in 

 shrubberies for ornament, or cultivated for its fruit. The fruits are oblong-shaped, 

 produced in small bunches, and ripen early in autumn, when they are a beautiful 

 red colour, as shown in the vignette in Vol. I. Birds refuse to eat the fruit 

 before it is thoroughly ripe. It possesses an agreeable acid flavour, is cooling, and 

 thirst quenching. When boiled with sugar it makes a pleasing preserve, rob, or jelly. 

 Berberries are also used as a dry sweetmeat, and in sugar plums or comfits. In a 

 green state the berries are pickled with vinegar. 



There are several varieties of the Common Berberry, named after the colour of 

 the fruit, namely : Large red, violet, purple, black, yellow, and white. These 

 varieties are employed for garnishing dishes, as well as for the purposes before 

 mentioned. The Stoneless Berberry is a form of the Common Berberry, the fruit 

 without seeds. This characteristic, however, is not assumed till the shrub becomes 

 aged, and suckers taken from the Stoneless Berberry produce fruit containing seeds 

 whilst young ; therefore, it should be propagated by layers of the parts that produce 

 seedless berries. 



Propagation is effected by seeds, suckers, and layers. Seeds may be sown in the autumn 

 fresh from the ripe berries, in light soil ; they will germinate the following spring, and 

 the seedlings should be transplanted in the autumn. Suckers should be detached with 

 good roots, and planted in the autumn. Layering, however, after the leaves fall, is the 

 best mode of increase. The layers must be of young ripe shoots, notched, or tongued 

 at a joint on the part inserted in the soil. All the buds, except two or three on the 

 part above ground, must be removed, and the layers should remain two years before 

 they are detached from the parent. 



Berberries bear profusely in light and rather dry soils, but the finest fruit is 

 produced by bushes growing in good loam mingled with flints, and resting on chalk. 



