RUBUS

(Lat.), n. m. Ru2b(ru4b)'u3s(us). Fr., ronce (1st def.). Ger., Brombeerstrauch (1st def.), Brombeerrinde (2d def.). 1. A genus (including the blackberry, raspberry, dewberry, etc. ) forming a tribe (Rubece, Fr., rubees)of the Rosacece. 2. Of the U. S. Ph., the root-bark of R. villosus, R. can a dens is, and.R. trivial is; tonic and astringent. [B, 5, 42, 121, 180 (a, 35).] Acetum rub i Idaei. Fr., vinaigre de framboise. Raspberry vinegar; made by fermenting and boiling up 12 parts of fresh raspberries, adding 4 of vinegar, filtering after some days, di olving in the liquid 9 parts of white sugar by the aid of gentle heat, and straining [Dan. Ph.]: or by mixing raspberry syrup with twice as much (purified [Ger. Ph., Swi Ph. 1) vinegar [Ru . Ph.]. [B, 95, 119 (a, 88).] Aqua rub i id;i. Fr., eau de framboise. Ger., Him beer was ser. Raspberry water; made by distilling with water fresh ripe raspberries [Austr. Ph.] (or the residue obtained by fermenting and expre ing fresh raspberries [Ger. Ph.]); or by macerating 40 parts of raspberries O, no; O2, not; O3, whole; Th, thin; Th. the: U, like oo in [s. 419]