THE BLACKTHORN OR SLOE— continued. 
Botanically these three types may be known as Prunus spinosa Linne, P. insititia 
Hudson, and P. domestica Linn6. 
The close relationship of these forms was early recognised. Thus William 
Turner, in his “Names of Herbes ” (1548), writes : — 
“ Prunus is called in greeke Coccimelea, in cnglishc a plum tree, in duche ein pflaumen baume, in frenche Vunprunicr. 
Prunus syluestris is called in englishe a slo tree, or a sic tree.** 
The cold dead-white of the blossoms of the Blackthorn appearing “pre- 
cociously,” i.e. in advance of the leaves, in April, contrasting with the sombre hues 
of the bare boughs, have such associations with bleak weather in our minds as to 
make the plant unpopular and even to blind some people to its beauties. As Gilbert 
White says in the “ Natural History of Selborne ” : — 
“The tree usually blossoms while cold north-cast winds blow ; so that the harsh, rugged weather obtaining at this season 
is called by country people ‘ Blackthorn winter.* ** 
At that season we may well, from a little distance, mistrust our eyesight and 
wonder if it is indeed a line of lingering snow-drift, brought by the north-east wind 
of the previous night, that lies on the slopes of the hills. 
When, a few weeks later, the small leaves make their appearance, the stout 
spines protect them from being browsed, and also afford protection to many nesting 
birds and sprouting seedlings. In some parts of France the shrub is known as 
Mere du bois (Mother of the forest), partly from this function and partly from the 
spreading of its suckers, since by its means the margin of woodland may readily 
extend itself over adjoining meadows. 
With their branches cut off as rounded knobs, straight stems of Blackthorn 
make excellent walking-sticks ; and the leaves have been used to adulterate tea. 
When dry they are said to have some of the fragrance of green tea. 
In autumn the bush is, perhaps, more ornamental than in spring. The unripe 
fruits are a purple-blue, becoming blackish-purple as they ripen and lose their bloom, 
or reddish if mellowed by frost. Though pleasing to birds and schoolboys, they 
are, at their best, but harsh and barely edible. They have undoubtedly been used 
in the concoction of spurious port wine ; but are more legitimately employed in the 
manufacture of an excellent liqueur. The unripe fruits in France are sometimes 
pickled as a substitute for olives. 
