SC - Blue sauce - Blackberry types

[Decker, Terry D.]

> So in amongst all of this, does anyone know which "blackberry" the
> original
> period Italian recipe calls for?  What is its Latin name?
> 
> Also, any ideas on what type Redon used?  And how did they get it to
> oxidize?
> 
> Regards
> Meliora.
> 
Try Rubus procerus, commonly called the Himalayan blackberry (although it is
really native to Germany).  

I'm trying to chase down the historical taxonomy of blackberries, but it
will be a while.

Bear
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