PINETUM DANICUM. 



291 



Theophrasfc, Hist. i. 15, 16. J. minor, Fuchs, Hist. 78. J. Dodongeus, 

 Pempt. 852 ; Lobel, Ic. ii. 222. J. valgaris, baccis parvis purpureis, 

 J. Bauliin, Hist. i. 2, 293 ; Rai, Hist. 1411. J. vulgaris fruticosa, 

 Bauh. Pin. 488; Tournef. Instit. 589 ; Duham. Arbr. 'i. 321, t. 127. 

 J. communis, Schkuhr, Handb. t. 338 ; Engl. Bot. t. 1100 ; Flor. Dan. t. 

 1119. J. communis vulgaris, Loud. Arbr. Brit. iv. 2489, and Encycl. 

 of Trees, 1801. J. cracovia, Lodd. Cat. 1836, 48 ; Pinet. Wob. 204. 

 J. communis cracovia, hort. 



Habitat. — Almost all Europe, parts of North America, South 

 Greenland, North Africa, and North Asia as far south as North 

 China. In S. Watson's " Botany," vol. ii., is to be found the following 

 passage : " This Old World species occurs throughout British America, 

 ranging southward on the mountains to North Carolina and New 

 Mexico." 



The wood is finely veined, of a yellowish brown, and very aromatic. 

 It weighs, when dry, above 42 lbs. per cubic foot. It makes excellent 

 vine-props, but is generally considered too valuable to be applied to 

 such a use, as from its beauty, and the high polish it will take, it is 

 employed for walking-sticks, cups, and various articles of turnery. It 

 makes excellent fuel, and is used in Scotland and Sweden for smoking 

 hams. The bark is made by the Laplanders into rope. The berries 

 are, however, the most useful product of the Juniper. Many kinds of 

 birds feed on them, and, when burnt, they were formerly thought to 

 possess the power of preventing infection. They are, however, now 

 principally used in making gin, which is simply a spirit distilled from 

 corn and flavoured with an infusion of these berries. When crushed 

 and distilled the berries yield an essential oil. They are used by the 

 peasants in some parts of France to make a kind of beer, which is 

 called "genevrette." For this purpose they take equal parts of barley 

 and Juniper berries, and, after boiling the barley for about a quarter 

 of an hour, they throw in the Juniper berries. They then pour the 

 whole into a barrel half full of water, and bung it closely for two or 

 three days, after which they give it air to promote fermentation. Some 

 persons add molasses or coarse sugar, to make the liquor stronger. 

 This beer is ready to drink in about a week, and it is bright and 

 sparkling, and powerfully diuretic. Apples or pears, slightly crushed, 

 are sometimes substituted for the barley ; but the liquor thus made is 

 apt to turn sour, or become vapid, in a short time. 



Sir William Hooker observes in his "British Flora": "The 

 berries, which are bluish-black, form an important article of 

 commerce in Holland, where they are employed in the distillation of 

 geneva, and impart to it that peculiar flavour which our distillers try 

 to imitate by oil of turpentine. The wood is reddish, and serves for 

 veneering." 



The Juniper is mentioned in the Bible, in the First Book of Kings, 

 as the tree under which the prophet Elijah took refuge in the wilderness 



u 2 



