Yet this suspension proved less than total. In 1864 Scottish publisher and geologist Robert Chambers advanced the idea that, rather than arresting the vegetable powers of the year's final crop of berries, sleet and frost ripened it to perfection. Brambleberries, blueberries, dewberries, cloudberries – all reached maturity in November's chill embrace.
The fact of this late development proved a real boon for the rural poor, who could brighten the otherwise blear approach of winter with a selection of pies. A particular favorite among them was the bilberry; its smallness and perishability ill-suited it for market, and it grew only in the wild, which meant that anyone who wished could pick them. Austria, Finland, Norway, Sweden and Switzerland had (and still have) on their law books provisions for the free gathering of this fruit irrespective of land title, private gardens and nature reserves excepted. The bilberry was, then, truly a common fruit. This democratic character perhaps inspired Abraham Holroyd's long forgotten poem, "The Bilberry Moors" (1873).
As we march to the bilberry moors.If mean might should happen to question your right to gather bilberries close to home, you can always range the wild, arid places where they like to grow. Your efforts will be amply rewarded; the fruit's light, tart flavor makes for delicious puddings, jams, and syrups of the sort presented in the recipes below.
The wealthy man's wall bounded not what we call
The common, and bilberry ground;
His broad-acred lot—nay, we covet it not—
Ye wealthy keep all that ye bound!
But the bilberry blue oweth nothing to you—
It groweth for the rich and poor;
Oh! mean were the might that would question the right
To roam on the bilberry moors.
Bilberry Pudding, Jam, and Syrup
70. Bilberry Pudding.—Make a suet crust, grease and line basin, half fill it with fresh bilberries, strew 2 tablespoonsful of sugar over them, and continue to fill the basin till it is heaped up. Put the top crust on and flour a cloth, tie it over, and boil for 2 hours. Bilberries in any form, either uncooked, made into pies, puddings, jam, or syrup, are particularly good for people suffering from scrofula, whether of the lungs or however it may be developed.
71. Bilberry Jam.—Gather the berries on a fine dry day, and after the sun has had time to dry the dew or moisture off the berries; weigh the fruit, put into a preserving pan with 1 pint of water, let it boil half an hour, and then add 6 pounds of sugar to every 7 pounds of fruit. Boil for three quarters of an hour; test it at the end of that time by putting a little in a saucer; put it out of doors to cool, and if it sets, it will be found to be sufficiently cooked. If not boiled enough it will not set firmly. Fill dry jam pots in the usual way, and cover down when cold with brown paper.
72. Bilberry Syrup.—Put 2 lbs. of loaf sugar into a saucepan with 1 pint of water; let it boil for a quarter of an hour, stirring all the time. Put on the fire, in a saucepan, 3 lbs. of bilberries; let them boil for half an hour, pass them through a jelly bag, and add the juice to the syrup. Clear with the white and shell of one egg, lightly whipped, and put into the syrup. Put it on the fire again, let it boil well up for three minutes; lift it carefully to one side, skim all the froth off as gently as possible, then pour into bottles and cork for future use. 1 tablespoonful in a tumbler of water before breakfast is considered quite a heal-all by some of the people in the midland counties. It certainly contains some valuable acids, and is a refreshing beverage on a hot summer's day.