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Mulberry.

Mulberry.—There are in the United States three species—the indigenous Morus rubra L., with dark purple fruit; M. alba L., introduced from Europe, and at one time extensively cultivated as a source of food for the silk worm, having a white fruit; and M. nigra L., a tree of middle size, supposed to have been brought originally from Persia into Italy and widely cultivated. The fruit of the last species has a sweet, mucilaginous, acidulous taste, and abounds in a deep red juice having the sp. gr. 1.060. (Mori Succus, Br., 1885.) For analysis of mulberries see U. S. D., 19th ed., p. 1573. In amount of grape sugar the mulberry is surpassed only by the cherry, 10.79, and the grape, from 10.6 to 19.0. Mulberries are refreshing and laxative, and serve to prepare a grateful drink well adapted to febrile cases.


The Dispensatory of the United States of America, 1918, was edited by Joseph P. Remington, Horatio C. Wood and others.



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