Bl;ACKBEllElEfS. 55 



THE BLACKBEERY. 



This bramble, commonly found by the roadside and past- 

 ure lands of the country, has proved itself capable of re- 

 markable development through cultivation. The stout 

 prickles remain, but by proper enrichmeut of soil and 

 "pinchiagin" during summer the size and productiveness 

 of the berry has greatly inoveased, ^ 



Botany decides that the fruit is not a berry but a col- 

 lection of drupes or seeds with one cell having each a sin- 

 gle seed or kernel. But the term berry is popularly ap- 

 plied to several other small fruits which are not repllj ber- 

 ries, like the strawberry, which bears seer's upon the sur- 

 face of a pulpy receptacle. However it will always be 

 known as a berry and so this pleasant edible which is con- 

 sumed in its natural state or in puddings, pies, jams and 

 jellies, conudces as much to the dietary of the summer 

 under one name as another. When fully ripe it is exceed- 

 ingly wholesome and palatable, as also, the other fruits in- 

 cluded under the term berries. 



Blackberries, (Ripe) Select large, perfectly ripe berries, 

 sprinkle them with sugar and smother them with wliipped 

 cream. Without the cream they may be eaten with sugar 

 alone, or with a little thin syrup of sugar and water. They 

 are excellent stewed, and make nice jam andj elly, pudding 

 and pie. 



Blackberry Pudding, No. 1— Beat three eggs, whites 

 and yolks together, until light ; into which stir two teacups of 



