In Spain, Italy, and Persia, they prefer the leaves of the black for feeding the silkworm.

They are also eaten by cattle, sheep, and goats.

The roots when prepared are used as a vermifuge.

The fruit has a pleasant aromatic taste; and is eaten both raw and in preserves, or mixed with cider makes an agreeable drink.

The Greeks distil a clear weak brandy out of them; and in France they make a wine from these mulberries--which must be drunk while it is new, as it soon turns to vinegar.