cultivated Raspberry, though not so large in size.

Another name for the fruit is _Framboise_, which is [460] a French
corruption of the Dutch word _brambezie_, or brambleberry.

Again, the Respis, or Raspberry, was at one time commonly known
in this country as Hindberry, or the gentler berry, as distinguished
from one of a harsher and coarser sort, the Hartberry. "Respberry"
signifies in the Eastern Counties of England a shoot, or sucker, this
name being probably applied because the fruit grows on the young
shoots of the previous year. Raspberry fruit is fragrant and cooling,
but sugar improves its flavour. Like the strawberry, if eaten without
sugar and cream, it does not undergo any acetous fermentation in
the stomach, even with gouty or strumous persons. When combined
with vinegar and sugar it makes a liqueur which, if diluted with
water, is most useful in febrile disorders, and which is all excellent
addition to sea stores as preventive of scurvy.

The Latins named this shrub "the bramble of Ida," because it grew
in abundance on that classic mountain where the shepherd Paris
adjudged to Venus the prize for beauty--a golden apple--on which
was divinely inscribed the words, _Detur pulchriori_--"Let this be
awarded to the fairest of womankind."

The fresh leaves of the Raspberry are the favourite food of kids.
There are red, white, yellow, and purple varieties of this fruit. Heat
develops the richness of its flavour; and Raspberry jam is the prince
of preserves.

Again, a wine can be brewed from the fermented juice, which is
excellent against scurvy because of its salts of potash--the citrate
and malate.

Raspberry vinegar, made by pouring vinegar repeatedly over
successive quantities of the fresh fruit, is a capital remedy for sore
throat from cold, or of the [461] relaxed kind; and when mixed with
water it furnishes a most refreshing drink in fevers. But the berries
should be used immediately after being gathered, as they quickly
spoil, and their fine flavour is very evanescent. The vinegar can be
extemporised by diluting Raspberry jelly with hot vinegar, or by
mixing syrup of the fruit with vinegar.

In Germany a conserve of Raspberries which has astringent effects
is concocted with two parts of sugar to one of juice expressed from
the fruit. Besides containing citric and malic acids, the Raspberry
affords a volatile oil of aromatic flavour, with crystallisable sugar,
pectin, colouring matter, mucus, some