KITCHEN GARDENING UNDER ELIZABETH AND JAMES I. 143 



Strawberrie and Mustarde Seede." Buckshorne is Plantago 

 coronopus, and was largely used in salads, " especially in sallets 

 in the sommer time, although the same have no apt succour 

 nor taste." The strawberry, Hill continues, requires " small! 

 labour, but by dilligence of the Gardener, becommeth so great, n 

 that the same yeeldeth faire and big Beries as the Beries of 

 the Bramble in the hedge. . . . The Berries in sommer time, 

 eaten with creame and sugar, is accounted a great refreshing 

 to men, but more commended, being eaten with wine and 

 sugar." Mustard was grown only for the seeds, not for the use 

 of the seedlings in salad. The seed pounded with vinegar was 

 eaten " with any grosse meates, either fish or flesh." * Hill gives 

 a long list of complaints it will cure. "The juice taken diuers 

 mornings fasting doth procure a good memorie." He recom- 

 mends it to be dropped into the eyes to remove dimness of sight, 

 one would have thought rather to ensure an opposite effect. 

 The powder of the seeds taken as snuff " marvelously amendeth 

 the braine"! 



Nauewes and turnips, though spoken of separately, seem 

 to be one and the same thing, as Hill says of them " The 

 propertie many times of the ground dooth alter the Nauewe into 

 a Turnup, and the Turnup into a Nauewe." He recommends 

 poppies to be " sowne in the beddes among colewortes," which 

 does not speak well for the cabbages. Beans were still largely 

 grown by the poorer classes, but kidney beans, of which Gerard 

 depicts eight sorts, two from America, were " a dish more often- 

 times at rich men's tables than at the poor." Peas were sown at 

 midsummer for autumn use, and also in August and September 

 for the following spring. Dried peas were used at " sea for them 

 that go long voyages." The rouncial was still much grown, also 

 the green and white hasting, called so because of its earliness. 

 The following were also popular varieties : the sugar pease, the 

 spotted, the gray, the pease without skins, and the Scottish 

 or tufted, or the rose, and the early French, "which some call 

 the Fulham Pease, because those grounds thereabouts do bring 

 them soonest forward for any quantity, although sometimes they 



* Gerard. 



