size and colour. The smallest and greenest being the best, are separated and put into small casks of fresh 
vinegar for commerce. They will in this state keep fit for use for many years. It is said to be a common 
practice to put filings of copper in the first pickle to give the buds a green colour. The best capers are called 
nonpareils and the second best capacines. The caper is called in France caprier, in Italy capriolo, or cap- 
pero, and in German Kapernstrauch. Capers have the character of being anti-scorbutic, and of removing 
hepatic and other obstructions ; but the part of the plant which has been chiefly recommended for medicinal 
purposes, is the bark of the root. Dichlamydeous Plants by George Don, F.L. S. 
The following account is from that curious and interesting work Gerard’s Herbal. 
The Caper groweth in Italy, Spaine, and other hot regions, without manuring, in a lean soile, in rough 
places amongst the rubbish, and vpon old walls, as Dioscorides reporteth. 
Theophrastus writeth, — That it is by nature wilde, and refuseth to be husbanded, yet in these our dayes 
diuers vie to cherish the same, and to set it in dry and stony places. Myselfe at the impression hereof 
planted some seeds in the bricke walls of my garden, which as yet doe spring and grow green ; the success 
I expect. 
Capers, or the floures not yet fully growne, be of temperature hot, and of thin parts ; If they be eaten 
green they yield very little nourishment, and much lesse if they be salted : and therefore are rather a sauce 
and medicine, than a meat. 
The Vertues. — They stir up an appetite to meat, are good for a moist stomacke, and stay the watering 
thereof ; cleansing away the flegme that cleaueth vnto it. They open stoppings of the liuer and milt : with 
meat they are good to be taken of those that haue a quartan ague and ill spleens. They are eaten boiled 
(the salt first washed off) with oile and vinegar, as other sallads be, and sometimes are boiled with meat. 
The rinde or bark of the root consisteth of diuers faculties, it heateth, clenseth, purgeth, cutteth and 
digesteth. 
This barke is a singular remedie for hard spleenes, being outwardly applied, or inwardly taken : and the 
same boiled with vinegar or Oxymel, or beaten and mixed with other simples, expelleth thick grosse humors, 
and conveyeth away the same mixed with bloud, whereby the milt or spleen is helped ; and the pain of the 
huckle bones taken away : more ouer, it bringeth downe sicknesses and draweth flegme out of the head, as 
Galen writeth. 
The same bark (as Dioscorides teacheth) clenseth sores, and scoureth away the thicke lips and crusts 
about the edges, and being chewed it takes away the tooth-ache. 
Professor Burnett says, the caper is raised with us by sowing the seeds upon old walls, where they 
take root betwixt the bricks, and endure for many years. The bark of the root (cortex capparis) is pretty 
thick, of an ash colour, with several transverse wrinkles on the surface ; cut in slices and laid to dry, it rolls 
up into quills. This bark has a bitterish acrid taste ; it is reckoned aperient and diuretic. 
The chief consumption of the caper in this country is as an ingredient in sauces to be eaten with boiled 
meats especially mutton. 
For the following receipts we are indebted to Meg Dod^s Cookery Book. Take two table spoonsfuls 
of capers and a little vinegar. Mince the one half, and stir the whole of them into a half pint of melted 
butter, or of strong thickened gravy. To prevent the butter from oiling, stir the sauce for some time. When 
wanted very poignant, lemon juice may be added to this simple and tasteful sauce, or it may be flavoured 
with tarragon or burnt vinegar, instead of plain vinegar. If for fish, steak, &c., a little essence of anchovy 
will be found an improvement with pepper and salt to taste. 
Mock Caper Sauce is made of gherkins or nasturtiums cut in bits with lemon juice and melted butter; 
and also radish seed-pod. 
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