376 Bush-Fruits 



chiefly in America, but only a few need be considered here. 

 The following are most important as fruit-bearing plants, 

 with possible adaptability to garden culture. 



GAYLUSSACIA FRONDOSA, Torr. & Gray. Blue Tangleberry or 

 Dangleberry. 



This is a shrub growing from 3 to 5 feet high, with slender, diver- 

 gent branches, which in the new growth are reddish yellow, while 

 the older wood is covered with ashy gray bark. Its leaves are pale 

 and glaucous or white beneath. The flowers are borne in long, loose, 

 drooping racemes. The fruit is large, sweet, and pleasant, with a 

 slight acidity, dark blue with a bluish white bloom, and ripening late. 



The species is found along the Atlantic coast from New England 

 to Florida and westward to Kentucky and Louisiana. In New 

 England it is said to occur only near the coast. By some this is 

 considered promising for cultivation. It grows more readily under 

 culture than the following species, but seems to lack in productive- 



GAYLUSSACIA BACCATA, K. Koch. (Gaylussacia resinosa, Torr. & 

 Gray.) Black Huckleberry. 



This is a much branched, rigid shrub, from 1 to 3 feet high. Its 

 flowers are dull, reddish yellow, and borne in short, one-sided racemes 

 or clusters. The fruit is sweet, crisp and firm, shiny black, without 

 bloom. A white-fruited variety is occasionally found, and others 

 are reported having pear-shaped berries, bluish fruit, or that which 

 is covered with a bloom. 



This species is found in open woods, on dry, rocky hills, and in 

 swamps, from Newfoundland to Georgia, and westward to Minne- 

 sota and the Saskatchewan. It is the common black huckleberry 

 of the market, and is well adapted to commercial purposes, owing 

 to its firmness and consequent shipping qualities. It is said to be 

 even more difficult to propagate and transplant than other huckle- 

 berries. The flavor of the fruit is altogether different from that of 

 the Vacciniums. It possesses a strong, musky, or mawkish twang, 

 hard to describe. For this reason it is not well liked by most persons, 

 in the fresh stage. When cooked this flavor largely disappears. 



