I40 FRUIT RECIPES 



the Aughinbaugh blackberry and pollen of Antwerp 

 Raspberry.) As yet it has not been found to ship well 

 and in the East does not flourish as in California, where 

 the fresh berries are much liked but are perhaps improved 

 with cookery. 



THE HUCKLEBERRY^CRANBERRY GROUP 



The huckleberry or whortleberry, the blueberry, bil- 

 berry, or blaeberry, and cranberry are related, comprising 

 in reality different groups of the Ericacees, or Heath family, 

 though there is a vast difference between the mild, dark- 

 hued, blue-coated berries and the crimson, acid variety 

 of whortleberry and cranberry. The latest classification 

 of these (F. V. Colville) is as follows: huckleberry: Gay- 

 lussacia; blueberry: Vaccinium; cranberry: Oxycoccus; 

 farkleberry: Batodendron; deerberry: Polycodium. The 

 whortleberries and huckle- or blueberries ("beyond New 

 England commonly called huckleberries" — Gray) make 

 excellent jellies and jams, may be dried and preserved 

 otherwise, and in some parts of Europe a spirituous 

 liquor is manufactured from them. A goodly per cent, of 

 citric acid is contained in some varieties of whortleberries. 



The cranberry, with its decided acids, has marked and 

 valuable characteristics. It contains a large per cent, 

 of citric acid and iron as well; is therefore strongly tonic 

 and purifying and particularly grateful on long voyages or 

 in the winter season when other berries are difficult or 

 impossible to procure in fresh condition. From the 

 Arctic's southern limits cranberries reach southward, 

 instinctively being used in these colder regions as an anti- 

 scorbutic. In Great Britain they form part of ship-stores 

 for the same purpose. They are also excellent used ex- 

 ternally, as poultices, in reducing inflammation. In Siberia 

 and Russia wine is made from them and in Scandinavian 



