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Whortleberry

This berry sometimes goes under the names of windberry, bartleberry, and bilberry. It grows wild in great abundance upon our heathy commons and uncultivated hills. It is also plentiful in the northern parts of Europe. The fruit is seldom brought to market, but it is much relished by some persons in tarts or cream, and made into jellies. There are several varieties of whortleberry; the purple are rather larger than juniper-berries, and are covered with a fine blue or purple bloom, like the bloom of plums. They are seldom cultivated. This little berry makes an excellent jelly, being treated in exactly the same manner as currant jelly, to which, in flavour, it is far superior. It, however, requires a pound and a half of sugar to each pint of juice. It will keep good two years, and if properly and carefully made will be better the second year than the first.