S42] FRU other fruit, impart their tinging particles to water, but more com- pletelv to rectified spirit ; and the tincture acquires a brighter colour. The red watery solutions, as well as the juices, are sometimes ren- dered dull, and sometimes more lively, by means of acids ; they ge- nerally acquire a purplish hue, by the addition of alkalies. The greater part of the colours of these juices is perishable, though they strongly resist fermentation, and continue almost unchanged, when the li- quor is converted into wine. If the juice be thinly spread upon other bodies, exsiccated, and ex- posed to the air, the colour speedi- ly decays ; the bright red fades sooner than any other ; but the dark dull red obtained from the juice of the black-cherry, is of con- siderable durability. — The ripe ber- ries of the buck-thorn tinge paper of a green colour : when green, those berries afford a yellow, and if ripe, a purplish pigment. There are be- sides a great variety of other fruits, boih wild and cultivated, which impart different colours, and which are noticed in their alphabetical se- lics. As we treat of the general pro- perties, as well as the relative sa- lubrity of fruit, under the indivi- dual heads of shrubs and trees, we shall, in this place, only add, that the injudicious prafctico of promis- cuously allowing it, whither ripe or unripe, to children and infants, Li very reprehensible. On account of its acidity, they are not able to bear it in excess ; and their diges- tive ]'<)•.'.< ra become too frequently unpaired at the < jcpeooe oi otl* r lions; such as insensible per- gpiration, and the discharges by !, boih of which an: thus im- unnalurally promoted, — All ii nit FRU given to young people, ought to be perfecily ripe : mothers and nurses • should likewise bestow especial attention on the cleanliness of the peels, or shells, which, as they generally pass through different hands, or may have been stored in improper places, require to be previously wiped or washed. FRUMENTY, or Fukmenty, as it is popularly called, is a kind of pottage, prepared of wheat, which is first dried whole in an oven, afterwards boiled, and put into moulds or basons. In this coun- . try, it is chiefly made during Lent ; and, when boiled up with milk, sugar, and a little spice, it forms a wholesome and nutritive dish. FRUSH,or Running-Thrush, in farriery, is a discharge of fetid, and sometimes ichorous matter, from the cleft in the middle of an horse's foot. It affects one, two, and sometimes all the animal's legs ; but more frequently appears in the fore-feet. It is occasioned by narrow, concave, or hollow shoes ; which, pressing against the fleshy part of the frog, cause pain, in- flammation, obstruction of the blood. &c. — There are few cases ip which the frush admits of a radical cure ) because it is subject to frequent returns, producing at length lameness, in consequence of exposing the raw ami tender parts to the adion pf sand, gravel, hard ground, &c» But, if the disease proceed from contracted, narrow heels, in tho^e feet which are said to be hoof-bound^ it cannot be cured, without remov- ing the first cause; though even in that case it will only admit of palliation. In wide hoofs, however, that are open at the heels, and where tin- complaint is recent, or is sus- pected l P ai 'i sc frpP° C01K M gshoi i . or
