Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/263

241&#93; MUL to the nurscfy, and trained to a stem 5 the more luxuriant branches being carefully pruned, to prevent their too rapid growth ; and, in the course of about four years, they may be finally transplanted to the place where they are destined to remain. Mulberry-trees thrive best in a light, rich soil, and an open situa- tion; for, if they stand too near houses or other buildings, or conti- guously to shady trees, their fruit seldom attains to maturity. It wiU, however, according to the ex- perience of MiLLEK, be of consi- derable advantage to defend them from the west, and south-west winds, by trees, or walls, placed at a small distance. The fruit of this species, if eaten before it be thoroughly ripe, is very astringent ; but its syrup affords an excellent gargle, for mitigating in- ilammations of the throat, and ul- cers of the mouth. The berries, when perfeftly maturfe, are grateful to the taste ; they produce both cooling and laxative, ettects, while they contribute to allay thirst. Their juice is employed to impart a dark tinge to liquors and confedions, which stain the fingers as well as linen of a red colour, that is very difficult to extract. Spots of this kind, however, may be removed from the hands by verjuice, the acid of sorrel, and that of lemons ; but, for linen, the best method is to wash the stained part with warm water, and to dry it with the va- pours of sulphur, which immedi- ately remove the spot. The fruit of the common mul- berry-tree, when properly ferment- ed and prepared, yields a pleasant vinous liquor, known under the name of mulberry-wine. Consi- derable quantities of these btrries NO. X. — VOL, ui. MUL [241 are likewise consumed in the cyder counties, particularly in Devon- shire, where they are mixed with apples, Sec. in making a delicious beverage called muUerry-cyder^ For this purpose, the ripest and blackest mulberries are seletited, and the expressed juice is added to the cyder, in such a proportion as to impart a perceptible flavour. The liquor thus acquires a very- pleasant taste, as well as a deep red colour, similar to that of the tinesC Port- wine, both of which continue undiminished bv age. The hark growing on the root of the Common Mulberry-tree, has an acrid bitter taste, and is a powerful cathartic: hence it has been successfully used as a venr.i- fuge, particularly in cases of tcenia, or of the tape-worm: the dose is half a dram of the powder, or a dram of the infiasion. — The wood of the tree is yellow, tolerably hard, and may. be applied to a variety of Uses in turneiy and carving. It is, however, necessary to steep it in water before it is worked ; in order to remove the tough and fibrous bark, which is capable of beincr converted into strong cordage, ropes, and brown paper. There are several other species of this tree (particularly the aloa, or White Mulberry) which arc cultivated to a considerable extent on the Continent, for their muci- laginous leaves, that afford a most grateful food to silk- worms 3 but, as various unsuccessful experi- ments have been made with a view to introduce their culture into Britain, Uiey are seldom raised, excepting by way of ornament, in the hot-houses of the curiic.us It deserves, however, to be stated, on the authority of Bechstein, and other continental writers, that K th«