Handbook of Tj!Ees of the Xokthkkx States axd Canada. 199 



T!ie Red Mulberry when growing in the foi- 

 est attains xhe height of from 60 to 80 ft. anJ 

 it; sometimes 3 or 4 ft in diameter of trunk. 

 \^■hen growing apart from the influence of 

 other trees it develops a compact, broad, 

 rounded top of many small branches, and the 

 short trunks of these isolated trees are some- 

 times thicker than the measurements above 

 noted. It is a handsome tree with large dis- 

 tinct leaves, on account of which it casts a 

 dense shade, and is well worthy of being 

 planted as an ornamental shade tree. It in- 

 habits rich bottom-lands and low hillsides 

 which it enlivens in autumn with its bright 

 pale-yellow autumnal garb. Its sweet juicy 

 fruit, ver.y much resembling a blackberrj' in 

 appearance, is esteemed as one of our choice 

 native fruits, and some natural varieties, dis- 

 tinguished on account of the abundance or 

 size of fruit, are being propagated by horticul- 

 turists. The fruit is eagerly devored by birds 

 and other denizens of the forest and on the 

 farm by poultry, etc. 



The wood is rather heavj% a cubic foot when 

 absolutely dry weighing 4.5.41 lbs., moderately 

 soft and verj' durable and is used in cooper- 

 age and boat building, for fences, etc.i 



heaves mostl.v orbicular-ova["e, some .'i-5-lolipd or 

 with single lobe on one side, fi-nm rounded to 

 cordate at base, abruptly acuminate at apex, ser- 

 rate, dark green and rouahisli above, pale pubps- 

 cent and prominentl.v reticulated beneatti. The 

 -primary veins arcuate and united near the mar- 

 gins : stipules lanceolate, pale or reddish green. 

 Flo/rcrs: staminate spikes drooping, with stout 

 puliescent peduncles ; stamens with flattened fila- 

 ments tapering from base to anther ; pistillate 

 spike smaller and with shorter peduncles. Fruit 

 purplish black when fully ripe, ohlon'^r. averaging 

 about one inch in length, juicy and delicious. 



1. A. W., Ill, 63. 



2. For genus see p. 4.S3- 



