favourites with many, even of those who do not re-pudiate pastry; but, bottled as Gooseberries, with-out sugar, and duly sweetened, when used, Bil-berries for tarts, are superior, in the estimation ofmany persons, to the Gooseberry or Currant .

Guiseppe Mannetti, in a communication to thelate Mr. Loudon, says that the mountaineers in adistrict of Italy , when grapes are scarce, makewine, for their own use, of Bilberries. They gatherthem, and put them in vessels to ferment, with aboutfour pints of water to each pound of fruit: thusa wine is prepared, equal to that commonly drankin the country from grapes. Further, ho states,that wine made of the juice only, of the Bilberry,cannot be distinguished from the best of that ob-tained from grapes.

An admirable wine from this fruit is said to bemade by the following recipe. To five gallons ofthe fruit add five of cider, and five of water; boilthis with fifteen pounds of sugar. Ferment in theusual way, and add two ounces of red tartar, twoquarts of spirit of wine, an ounce of bruised ginger,and a quarter of a pound of bruised bitter almonds.The addition of red tartar accords with the recom-mendation of M. Chaptal, the celebrated French chemist, who was employed to investigate the me-thods of wine-making in France ; and the practicewould, we believe, be advantageous to many, if notall, of our British wines.

To those who possess shrubbery ground, the Bil-berry may be especially recommended for cultiva-tion ; requiring only to be planted in good sandypeat, which is essential to its success.