394 
CULTURE OF THE RASPBERRY. 
There are other details belonging to the forcing and management 
of Rhubarb, which have been ably discussed in this Volume, by Mr. 
Paxton; and as they apply equally to all varieties, it would be pre¬ 
sumptuous for me to go over, or repeat them. 
Baslow, July 1 6th, 1833. 
ARTICLE III. 
OBSERVATIONS ON THE NATURAL HISTORY AND CULTURE 
OP THE RASPBERRY, (RUBUS ID^SUS ) 
BY JOSEPH PAXTON F. L. S. H. S. 
The Ancients appear to have paid very little attention to the Rasp¬ 
berry. Pliny mentions it as of less importance than the bramble, 
stating that the fruit is smaller than the other bramble-berries. 
The flowers, tempered with honey, may be applied with advantage 
to watery and bloodshot eyes, as well as in cases of Erysipelas. Be¬ 
ing taken inwardly, and drunk with water, it is a comlortable medi¬ 
cine to a weak stomach. The red Raspberry is a native of this 
country, it is found both in mountainous and low woods where con¬ 
siderable moisture abounds ; in Wales, in Scotland, and many parts 
of England, particularly in the woods about Chatsworth, in some 
woods about Sussex, and on the sandy heaths of Wiltshire, particu¬ 
larly on the Longleat demesne. It is possible that the white variety 
was unknown to our earlier authors, for it is not noticed. Either in 
the writings of Tusser or Gerard, who both mention the red, the lat¬ 
ter particularly states that “ the taste is not very pleasant.” 
It is said that Raspberries do not undei’go the acetous fermenta¬ 
tion in the stomach. Hence they are recommended to those affected 
with gout or rheumatism. No home-made wines are so delicious to 
the taste, as the one made from this fruit, except that made of straw¬ 
berries. Dr. Short recommends both these wines in scorbutic disor¬ 
ders, as a purifier and sweetener of the blood. Mixed with water, 
they make a good reviving draught in ardent fevers. 
The fruit are much used by distillers for making raspberry-wine, 
and raspberry-vinegar; they are often in request for confectionary 
and other purposes, as well as for dessert; for these latter purposes, 
the white or yellow is most esteemed. 
In the northern districts of America, Nova Scotia, and New 
Brunswick, it dies down at the end of the year, and new shoots put 
