MULBERRY

a berry very popular in Europe and very plentiful, but not quite so highly considered in this country. It is both wholesome and agreeable eaten raw, and is excellent for cooking, especially when mixed with some more acid fruit as apples, rhubarb, etc., in pies and puddings.

The common or Black Mulberry, of which the big French Black Mulberry is the highest type, is a low tree of bushy growth, the fruit purplish-black, with dark red juice, decidedly aromatic and of sub-acid sweet flavor.

Another desirable variety is the cultivated Red Mulberry.

The White Mulberry has not the fine flavor of the other two varieties, but it is widely grown for silk worm food, its leaves being generally preferred to those of the Black and Red trees.