53  4  Medicinal  and  Dietetic  Articles.      { ^"  iJeT'xrys"""" 
prepared  not  only  by  the  confectioner,  but  in  every  family.  The  rose- 
flowers  are  collected  in  the  month  of  April,  and  put  into  a  very  strong 
syrup.  This  TpcdvTafuAAoyl'jKov  (triantaphyllon  =  rose  ;  glyko  = 
sweet)  is  very  much  liked  ;  it  is  very  agreeable  to  the  taste,  and  has  an 
evacuative  effect. 
Mastichglyco  is  an  oriental  confection,  which  is  prepared  by  concen- 
trating syrup  in  the  presence  of  powdered  mastich,  and  has  an  agree- 
able balsamic  taste.  The  decoction  of  mastich  is  extensively  employed 
in  the  orient  as  an  efficient  remedy  against  diarrhoea  infantum,  a 
cataplasm  being  used  at  the  same  time,  which  is  called  krasopsomoHy. 
wine-bread,  and  is  made  by  boiling  bread  in  wine,  the  powder  of  dif- 
ferent aromatic  herbs  being  afterwards  added. 
Crithmum  maritimu?n  is  commonly  preserved  in  vinegar,  and  eaten 
with  meat  like  the  flowers  of  Capparis  spinosa.  After  the  disappear- 
ance of  most  other  plants,  this  is  quite  an  ornament  to  the  fields  of 
Greece. 
Kaissopyta  is  prepared  only  in  the  island  of  Cyprus,  and  exported  to 
Alexandria,  occasionally  also  to  Constantinople.  It  is  made  from  the 
pulp  of  Prunus  armeji'iaca^  the  apricot,  called  by  the  Turks  kaissaa  ; 
the  pulp  being  spread  upon  marble  is  dried,  then  rolled  up  Uke  cloth 
and  preserved,  to  be  eaten  during  the  winter  in  place  of  fruit,  pieces 
being  cut  ofF  with  shears. 
Betmese  is  the  name  given  to  the  unfermented  grape-juice,  which  is- 
evaporated  to  the  consistency  of  syrup,  ashes  of  the  grape-vine  being 
added  for  the  purpose  of  increasing  the  sweetness,  the  carbonate  of 
potassium  neutralizing  the  free  acids.  Betmese  is  eaten  witn  bread  by 
the  rich  and  poor,  and  is  extensively  used  for  preparing  other  confec- 
tions and  preserves.  The  fruits  of  Solarium  melongena  and  of  the  cedro' 
are  thus  preserved,  and  in  the  island  of  Euboea  and  in  many  other  parts 
of  Greece,  almonds  and  nuts  are  strung  upon  threads  and  repeatedly 
dipped  into  betmese,  until  the  kernels  are  sufficiently  covered,  when 
they  are  dried,  and  are  then  called  sousukea.  Starch,  neseste  of  the 
Turks,  is  likewise  mixed  with  this  grape-juice,  and  after  boiling  and 
refrigeration  forms  a  jelly  called  moustopyta^  which  is  cut  into  pieces, 
and  is  highly  esteemed.  Benne  seeds,  almonds  and  other  aromatics  are 
sometimes  added  to  this  jelley,  which  is  then  dried  in  ovens,  and  kept 
for  use  during  the  winter. 
Arhutus  Unedo  is  a  beautiful  tree,  found  in  all  the  forests  of  Greece^ 
