RASPBERRY. 345 



berry as having stems which are suflructicose, upright, 

 rising to the height of several feet, and are biennial in du- 

 ration ; but the root is perennial, producing suckers which 

 ripen and drop their leaves one year, and resume their 

 foliage, produce blossom shoots, flower, and fruit, and die 

 the next. The leaves are quinate-pinnate ; the flowers come 

 in panicles from the extremity of the present year's shoots ; 

 they are white, appear in May and June, and the fruit ripens 

 about a fortnight afterwards." 



The fruit is grateful to most palates, as Nature presents 

 it, but sugar improves the flavour ; accordingly, it is much 

 esteemed when made into sweetmeats, and for jams, tarts, 

 and sauces. It is fragrant, sub-acid, and cooling; allays 

 heat and thirst. It is much used in distilling. " Raspberry 

 syrup is next to the Strawberry, in dissolving the tartar of 

 the teeth ; and as, like that fruit, it does not undergo the 

 acetous fermentation in the stomach, it is recommended to 

 gouty and rheumatic patients." 



Nicol enumerates twenty-three species and varieties of the 

 cultivated Raspberry, and twenty-one of the Rubusronce^ or 

 Bramble ; of the latter, is included the American red and 

 black Raspberry, and the Long Island and Virginian Rasp- 

 berry. The English varieties are, early Small white ; Large 

 white ; Large red ; most Large red Antwerp ; Large yellow 

 Antwerp ; Cane, or smooth-stalked ; Twice-bearing white ; 

 Twice-bearing red ; Smooth cane, twice-bearing ; Wood- 

 ward's Raspberry. Prince's catalogue contains twenty- 

 seven names, amongst which are, Brentford red ; Brentford 

 white ; Flesh-coloured ; Barnet red, fine ; Pennsylvania ; 

 Cretan red ; Prolific red ; Canada purple rose-flowering, <fcc. 



The varieties can be perpetuated by young sucker shoots, 

 rising plenteously from the root in Spring and Summer; 

 when these have completed one season's growth, they are 

 proper to detach with roots for planting, either in the 

 Autumn of the same year, or the next Spring, in March or 

 early in April. These new plants will bear some fruit the 

 first year, and furnish a succession of strong bottom shoots 

 for full bearing the second season. New varieties are raised 

 from seed, and they come into bearing the second year. 



