Oarycoccus macrocarpus. 6 1 



ties. A belief, however, that, much as they are in demand, and greatly 

 as they are esteemed, they are still entitled to a more extensive use 

 as a salubrious dietetic article, as well as in application to medicine — 

 renders it proper to be particular on these points. These berries 

 are often brought to market when unripe, the cupidity of those who 

 collect them thus depriving us of the delicious acid which is evolved 

 by their maturation. The criterion of their maturity is their possessing 

 a fine red colour, and having attained a large size, as in fig. 2 of the 

 plate, and, though of a firm consistence, not being hard. The com- 

 mon mode of preparing theseberries is confined to stewing them with 

 sugar, until they have imbibed a sufficiency of the saccharine syrup 

 to neutralize the slight degree of acerbity they possess, and make 

 them palatably sweet. In this form they are cooling, slightly laxa- 

 tive, and promote digestion. But they might likewise be employed 

 more extensively by making acidulous drinks, for persons labouring 

 under febrile complaints. The expressed juice might be preserved 

 by a sufficient quantity of alcohol to prc\ent fermentation, and set 

 aside for summer use, to make a kind of lemonade. A rob might 

 also be prepared, and advantageously used in diet and medicine' 

 by evaporating the syrup obtained from them. 



The berries are very acid, slightly astringent, and sub-acerb in 

 their crude or uncooked state, but are grateful to most persons 

 when prepared by culinary arts. The berries of almost all the spe- 

 cies of Vacciniumare edible, and of these the Vaccinium oxycoccus, 

 or European cranberry, and V. myrtillus or bilberry, are in greatest 

 vol. i. 17 



