STRAWBERRY. 333 



As a dietetic fruit, the strawberry affords but little 

 nourishment; the moderate or even plentiful use of it is 

 salubrious, and recommended to those of inflammatory 

 or bilious habits. Boerhaave considers the continued 

 use of this fruit, as one of the principal remedies in 

 cases of obstruction and viscidity, and in putrid disor- 

 ders. Hoffman furnishes instances of some obstinate 

 diseases being cured by strawberries, and other mild 

 sweet subacid fruits, and affirms that he has known con- 

 sumptive people cured by them. Linnreus informs us, 

 that by eating plentifully of strawberries every day, he 

 kept himself free from the gout. They promote perspira- 

 tion, and dissolve the tartarous incrustations upon the 

 teeth. Strawberries should be taken sparingly by those 

 of a cold inactive disposition, where the vessels are lax, 

 the circulation languid, or digestion weak. Many persons 

 are fearful of being poisoned by the saliva of toads and 

 other reptiles which is found on this fruit ; M. Haller 

 says, there is no animal in Europe whose saliva can 

 injure, unless instantaneously introduced into the blood. 



This fruit is generally sent to dessert in its natural state, 

 although often with cream and sugar; but it is more 

 esteemed when Burgundy or claret wine is substituted 

 for the cream. Strawberry jam is much admired; and 

 for ice-creams the flavour is generally preferred to that of 

 raspberries. 



The pine strawberries make an agreeable dessert wine, 

 as rich as mountain ; but possessing greater fragrance and 

 acidity : the latter quality is generally too predominant 

 in our English made-wines, which proceeds more from 

 the want of attention in the making of wines than from 

 the quality of the fruits. 



In the coffee-houses of Paris they make a very agree- 

 able drink of the juice of strawberries, lemons, sugar, and 

 water, which is called bavaroise a la grecque. 



