58 



BUCKTHORN 



seeds, if they are sown in autumn soon after the berries ar^ 

 ripe; but if they be left out of the ground till spring, the 

 plants will not come up till the year after. These will re- 

 quire no particular treatment, but may be managed in the 

 same way as young crabs, or any other hardy, deciduous 

 tree or shrub. It may also be propagated by cuttings or 

 layers. If the young shoots be layed in autumn, they will- 

 put out roots by the following autumn, when they may be 

 taken off, and either planted in a nursery, to get strength 

 for a year or two, or where they are desired to remain." — 

 Miller. 



Uses.— There are other uses to which lim shrub may be 

 applied besides that of forming hedges. Goats, sheep, and 

 horses eat the leaves, but cows refuse them. The wood is 

 said to be valuable for the turner. "From the juice of the 

 unripe berries^ with alum, a yellow, and from the ripe ones 

 a line green is obtained ; the bark also strikes a yellow and 

 brown red colour. The juice of the unripe berries is of 

 the colour of saffron, and is used in staining maps or paper ; 

 that of the ripe berries is the sap green of miniature paint- 

 ers, and is much esteemed ; but if they are gathered late in 

 Hutumn, the juice is purple." — Dam. Ency. 



A syrup prepared from buckthorn berries has been used 

 iU medicine, but is not often prescribed, as it occasions 

 much sickness and griping. In a Latin treatise, published 

 by Dr. J. G. Kolb, of Erlang, in Germany, the bark of the 

 buckthorn is much recommended as a mild, cheap, and effi- 

 cacious remedy, in every respect preferable to the berries. 



Badding. — See Inoculation, in the alphabetical order. 



CABBAGE TRIBE. The cabbao-e tribe is of all the 

 classes of cultivated culinary vegetables the most ancient, 

 as well as the most extensive. The brassicj oleraccGj being 

 extremely liable to sport or run into varieties and monstrosi- 

 ties, has, in the course of time, become the parent of a nume- 

 rous race of culinary productions, so very various in their hab- 

 it and appearance, that to many it may appear not a little ex- 

 travagant to refer them to the same origin. Besides the 

 different sorts of white and red cabbage and Savoys, which 

 form the leaves into a head, there are various sorts of 

 borecoles^ wliich gvovv with their leaves loose in the natu- 

 ral way, and there are several kinds of cauliflower and broc- 

 coli, which form their stalks or Hower-buds into a head. 



