30 MASSACHUSETTS HORTICULTURAL SOCIETY. 



in this country south to the coast and mountains of north New- 

 England and Lake Winnipeg ; on the western coast south to 

 British Columbia. 



In England, according to Brj'ant, the berries are collected for 

 use in making tarts, jellies, etc. Miller sa3'8 they are scarcely to 

 be eaten raw, but are made into pies in Derbyshire, but their 

 flavor is far inferior to that of cranberries. In Sweden, accord- 

 ing to Linnaeus, they are sent in large quantities to Stockholm for 

 pickling, and Aspelin saj's jellies are made from them, and in 

 Lapland an esteemed preserve. In Siberia, Gmelin reports their 

 use as a winter preserve, and says they are greedily eaten in a 

 raw state. Gray says the dark red, acid and bitterish berries 

 are a fair substitute for cranberries when cooked, and Thoreau 

 speaks of using the berries stewed and sweetened, in Maine. 

 Richardson reports them as plentiful and much used throughout 

 Rupert's land, called by the Crees wi-ea-gu-mina, and says this 

 berry is excellent for every purpose to which a cranberry can be 

 applied. The Western Eskimo, on the authority of Seemann, 

 collect the berries in autumn and freeze for winter use. 



In England called Red Whorts, according to Miller, Bryant 

 and Du Roi, or Red Whortleberry ; in America, Cowberry and 

 Mountain Cranberry, according to Gray ; in Germany, Krons- 

 beeren, Preusselbeeren, Krausbeeren, Rothe Heidelbeeren, Stein- 

 beeren, Krenbeeren, Kranbeeren, Crandenbeeren, Holperbeeren, 

 according to Du Roi. In France, Airelles Rouge ; in Russia, 

 Brussniza according to Gmelin, and in Japan Koke-momo and 

 Iwa-momo, according to Rein. 



We now make a brief review of the cranberry species : 



15. Vaccinium erythrocarpon, Michx., Fl., i, 227; Gray, Syn. 



Fl., 2, 1, 25. 

 Synonyme, Oxycoccus erectus, Pursh., Fl., 264. 



" " erythrocarpus. Ell., Sk., i, 447. 



Damp woods, in the higher Alleghanies, Virginia to Georgia. 



The transparent scarlet berries, according to Pursh, are of an 

 exquisite taste. Gray says the berry is light red, turning nearly 

 black at full maturity, watery, slightly acid. The plant is a shrub 

 one to four feet high. 



