168. Our wild hedge fruit, called BLACKBERRIES (_Rubus fruticosus_), belong to the same tribe as the raspberry. These are much eaten by children, and sometimes, when taken in too great quantities, produce very violent effects, and have caused fever, delirium, and other unpleasant symptoms. In Provence blackberries are employed for the colouring of wine. A syrup and jelly, and sometimes also wine, are prepared from them. The _twigs_ are sometimes used in dyeing a black colour. Silkworms are occasionally fed upon the _leaves_ of the blackberry. 169. _The STRAWBERRY_ (Fragaria vesca) _is a British wood fruit which has been long cultivated in gardens._ By cultivation the strawberry has been greatly increased in size, but its flavour continues much the same as that of the wild fruit. The varieties of the strawberry are very numerous. None of our fruits are more wholesome than these, and, even when eaten in large quantities, they seldom disagree with the stomach. They abound in juice, have a grateful, cooling, somewhat acid taste, and a peculiarly fragrant smell; and are either eaten alone, or with sugar, milk, or wine. A palatable jam, wine, and vinegar, are prepared from strawberries. This fruit is sometimes preserved whole in syrup, and sometimes in wine. ---- CLASS XIII.--POLYANDRIA. ---- MONOGYNIA. 170. _CAPERS are the unopened flower-buds of a low shrub_ (Capparis spinosa, Fig. 48), _which grows from the crevices of rocks and walls, and among rubbish, in the southern parts of France, in Italy, and the Levant._ _The stems of the caper bush are trailing, and two or three feet in length. The leaves are alternate, of somewhat oval shape, veined, and of bright green colour: and the flowers are large and beautiful, with four petals, and white with a tinge of red._ In the south of France, the caper bush is as common as the bramble is with us. It grows wild upon the walls of Rome, Sienna, and Florence; and when trained against a wall, it flourishes even in the neighbourhood of Paris: notwithstanding which it is almost unknown in English gardens, where it cannot be made to flower without the aid of artificial heat. This shrub is cultivated on a large scale, between Marseilles and Toulon, and in many parts of Italy. In the early part of the summer it begins to flower, and the flowers continue successively to appear till the commencement of winter. The buds are picked, every morning, before the petals are expanded: and, as they are gathered, they are put into vinegar and salt. When a sufficient quantity is collected, they are distributed, according to their size, into different vessels, again put into vinegar, and then packed up for sale and exportation. This pickle is much used in sauce for boiled mutton. To persons unaccustomed to it, the taste of capers is unpleasant; but, after a little while, the palate becomes reconciled to it.