36 BERBERIS VULGARIS. 
vinegar, when green, and substituted for capers. In some countries in the 
north of Europe, the berries are used instead of lemon, for flavouring punch ; 
and, when fermented, it produces an acid wine, from which tartar is procured 
by evaporation. They are also in general use for garnished dishes. Medici- 
nally, the berries, leaves, and roots, are powerfully acid and astringent ; the bark 
is purgative and tonic; and the berries, when bruised and steeped in water, 
make a refreshing drink, in fevers. The astringent principle is also so abundant 
in the bark, that it is used in Poland in tanning leather, which it dyes a fine yel- 
low. A decoction of the bark is said to make a good gargle to strengthen the 
throat and gums. When the berberry is cultivated hi a garden for its fruit, it is 
preferable to select the variety, or rather variation, called Berberis vulgaris 
asperma, in which the seeds are said to be wanting, and in which the fruit is 
sweeter than the common kinds. This shrub makes excellent hedges ; but there 
exists a prejudice against it among agriculturists both in Europe and in Amer- 
ica, from its supposed influence in producing blight, or mildew, on the corn or 
grain growing near it. 
