RASPBERRY. 325 



" are of all made-wines the most delicious to the taste : 

 they lightly and pleasantly stimulate the nerves of the 

 mouth and nose with a most agreeable smell and taste, 

 which proceeds from a mixture of their essential salt and 

 fine oil." This author recommends these wines in scor- 

 butic disorders as a purifier and sweetener of the blood. 

 " Mixed with water," he says, " they make a good re- 

 viving draught in ardent fevers." 



The wood of the raspberry-bush produces fruit but one 

 year, therefore that should be carefully cut down below 

 the surface of the earth, and the young shoots should be 

 shortened to about two feet in height ; and we would re- 

 commend not more than three or four of the shoots to be 

 left to each root, as these will produce a greater number 

 of berries, and larger fruit, than would be obtained if 

 twice that number of suckers were left. The middle or 

 end of October is the proper time for this pruning. The 

 fruit is produced from young branches out of the last 

 year's shoots or suckers. 



The plants raised by layers are much preferred to those 

 taken from suckers ; they should also have plenty of 

 room, for when there is not space for the air and light to 

 pass between the rows, the fruit will be small, and not 

 ripen well. They require a fresh strong loam, for in warm 

 light ground they produce but little fruit. 



We have seen raspberries make extraordinary strong 

 wood, and produce abundant crops of fine berries, from 

 being manured with swine's dung only. 



