The strawberry, on account of its exceptionally agreeable flavour, and also from the fact that it is one of the first fruits of the spring season in the eastern part of this country, is enjoyed by almost very one. There are, however, a few persons who have a striking idiosyncrasy against it, and in whom urticaria or more or less violent gastro-enteritis with sore throat (Osier) is promptly developed by taking even a few berries. The reason for this is not fully explained, for analysis of the strawberry fails to show any product which is peculiar to itself. There must consequently be some combination of organic acids or other materials existing in this berry which is exceptionally irritating to some persons.

The strawberry is usually a very wholesome food. It contains abundant salts of potash, lime, and soda, which give it a moderate diuretic action; it is also slightly laxative, partly from the seeds which it contains. There are many modes of eating, cooking, and preserving the strawberry which are too familiar to require comment here. Some persons learn that eating the berry with pepper or lemon juice enables them to digest it better, and those who suffer from flatulent dyspepsia, if they can digest the berry at all, do well to take it without sugar.

Currants, bilberries, mulberries, blueberries, huckleberries, raspberries, blackberries, and gooseberries all contain considerable free acid, and are moderately laxative, partly on account of their seeds, but their expressed juices sometimes have the same effect. Not all berries are laxative, however. Huckleberries and blueberries may be laxative when eaten with their seeds and skins, but Winternitz has recently shown that a decoction made from these berries is a good astringent for use in chronic diarrhoea. Blackberries have a similar action.

The expressed juice of red currants, raspberries, or blackberries makes a cooling and refreshing beverage or "shrub " when added to some effervescing water, such as Apollinaris or carbonic-acid water, and may sometimes be used in fevers, although lemon juice is usually preferable.

Currants are preserved in various ways, the chief one being in the form of jelly. Prepared in this manner, they constitute an appetising and wholesome flavouring material, which may be taken with meats and other foods to excite the appetite of invalids and convalescents whose chief difficulty is lack of desire for sufficient food.

Currants, raspberries, blackberries, etc., are frequently made into jams. These, on account of the large quantity of sugar which is added in their preparation, are quite nutritious, and their numerous seeds have a laxative action. For this purpose they are sometimes beneficially given to children to be eaten with bread and butter. They aid in satisfying the natural craving of children for sweets, and, if taken in moderation, they are very wholesome, and their flavour may encourage the eating of more nutritious but less agreeably flavoured food, such as rice, cornstarch, or farina.

The gooseberry is much more popular in England than in the United States. It contains citric and malic acids as well as sugar. It is rendered more wholesome by cooking, and is sometimes made into wine.

The elderberry furnishes an astringent wine, which is also somewhat diuretic and sudorific.