ELDER. 



in 



fnrnish tubes for various purposes, and the light pith they con- 

 tain is much used in electrical experiments, and for fancy or- 

 naments. The leaves are said to drive away rjioles if spread 

 about their haunts, and an infusion of the same proves fatal to 

 insects that infest delicate and blighted plants. The flowers, 

 especially those of the white-berried kind, give to wine the 

 odour o{ muscat, and are often used to simulate Frontignac wines, 

 and to flavour vinegar. The French put layers of them among 

 apples, to which they communicate a very agreeable odour. 

 A cordial domestic wine is often made in the country with the 

 berries, a considerable portion of sugar and spice being em- 

 ployed. This wine, though made in autumn, is ready for use 

 the following winter, and is usually taken warm. In Germany, 

 a strong spirit is distilled from the fruit, especially after it has 

 been sweetened by night frosts. It is said to be used also 

 in the adulteration of port wine. Lastly, Dambourney ob- 

 serves, that linen may be dyed of a brown colour with the 

 juice of these berries, and that wool previously treated 

 with bismuth, acquires a beautiful blueish-grey, which is very 

 permanent. 



According to Linnaeus, the leaves are refused by all animals 

 except sheep, to which they are said to be very beneficial when 

 affected by the disease called rot ; but others assert that cows 

 eat them eagerly. The flowers prove fatal to turkeys, and the 

 berries are reputed to be poisonous to poultry, though eaten by 

 many small' birds. 



Qualities. — The whole plant has an unpleasant narcotic smell, 

 and some authors have asserted that it is dangerous to sleep under 

 its shade*. The inner bark is of a fine green colour, inodorous, 

 sweetish to the taste at first, subsequently bitter, acrid, and 

 nauseous. The leaves have a disagreeable odour, very fetid 

 when bruised, and a nauseous taste. The recent flowers have 

 a fragrant smell, which soon becomes faint and heavy ; the odour 

 of the dried flowers is rather more powerful. 



By distillation in water the flowers impart their aroma and 

 active qualities, and a small portion of essential oil separates. 

 Infusion in water or alcohol, likewise extracts their virtues. The 

 seeds yield by expression about an eighth part of dense, green- 



* Linn. Fl. Suec. p. 97' 



