Cornel

Cornel, or CORNELIAN CHERRY (Cornus mas), the Cornus of the ancients, a small tree of the order Cornaceæ, is a native of the middle and south of Europe, and of great part of Asia. It is not found wild in Britain, although it is common in shrubberies, and was formerly much cultivated as a fruit-tree, as it still is in Germany and other parts of Europe. It has oval leaves, and small yellow heads of flowers, which appear before the leaves in spring, and which are much frequented by bees. The fruit is oblong, a little larger than a sloe, shining, red, or rarely yellow or white. It is late in ripening, and until quite ripe is very austere; but when perfectly mellow has an agreeable vinous acid taste; it is also made into a preserve, or gathered unripe and pickled like olives. It was formerly also fermented for a beverage. In Turkey it is much used in making sherbet. The wood of the cornel is extremely hard and tough, and was used by the ancient Greeks for lance-shafts; it is still valued by joiners, turners, and instrument-makers.—Dwarf Cornel (C. suecica), a native of mountain-pastures and bogs throughout the north of Europe and in Britain, is a herb about 6 inches high, with its umbels surrounded by four white bracts. The small sweetish red fruit is tonic, and is said to increase the appetite, whence the Gaelic name Plant of Gluttony. Dogwood (q.v.) belongs to the same genus.