214 , HISTORY OF FRUITS. 



vour of these berries is esteemed in their sauer kraut. 

 The heathcock of Germany is not eatable in the autumn, 

 being so strongly flavoured with juniper-berries, on which 

 this bird feeds. The wood of this shrub is also of use in 

 physic, as it strengthens the stomach, clears the lungs, 

 removes obstructions of the viscera, and is farther said 

 to be sudorific, cephalic, and hysteric. So much is the 

 flavour of the berries admired by the lower orders of 

 Londoners, that it would be difficult to name any com- 

 plaint, that they would not be afflicted with, for the 

 sake of a plentiful supply of the cordial to which it is 

 imparted. 



In the hospitals on the continent both the wood and the 

 berries of the juniper are burnt, to fumigate the rooms 

 of the sick. Evelyn observes that the very chips render 

 a wholesome perfume within doors as well as the dusty 

 blossoms in spring without. 



In Sweden, the juniper-berries are made into a con- 

 serve, and eaten at breakfast. The Swedes also prepare 

 a beverage from them, which they consider useful as a 

 medicine. In some places they are roasted, and used as 

 a substitute for coffee. 



Gerard says, in his third book, " Divers in Bohemia do 

 take, instead of other drinke, the water wherein these 

 berries have been steeped, who live in wonderful good 

 health." 



The wood of the juniper-tree is very hard, beautifully 

 veined, susceptible of a very high polish, and is admired 

 when used as veneering for cabinet furniture, being frag- 

 rant, and of a yellow colour. Pliny says, " the juniper 

 has the same properties as the cedar/' adding, " that it 

 grew in Spain to a great size, but that wherever it grows, 

 the heart is found more sound than cedar." This tree 

 grows to a large size in some parts of Africa, and we see 

 in one of the rooms in Chantilly, a slab of juniper-wood, 



