GOOSEBERRY. 167 



been cultivated as early as the time of Henry the Eighth, 

 as in his hints for the September month, he says : 

 " The barbery, respis, and goosebery to, 



look now to be planted as other things do : 

 The goosebery, respis, and roses al three, 

 with strawberies vnder them, trimly agree." 



Gerard says, " These plants do grow in our London 

 gardens, and elsewhere, in great abundance. The fruit 

 is used in divers sawces for meate : they are used in 

 brothes insteade of verjuice, which maketh the broth not 

 onely pleasant to the taste, but is greatly profitable to 

 such as are troubled with a hot burning ague." Parkin- 

 son says, that " the berries, whilst they are small, green, 

 and hard, are much used to be boiled or scalded, to make 

 sauce for fish or flesh of divers sorts." Green goose- 

 berries are still continued to be used as a sauce for 

 mackerel, in many parts of the country ; and they are 

 often mentioned by the French as groseilles aux maque- 

 reaux. 



The gooseberry, which was but a small berry in the 

 wild state, has, like the apple, been multiplied in its va- 

 riety, and brought to its present size by the art and in- 

 dustry of the English and Dutch gardeners ; and it is 

 now deemed one of our most valuable fruits, being 

 easily propagated, and regular in its production ; fur- 

 nishing our tables, at all seasons of the year, with a 

 wholesome and agreeable diet. It is the earliest as well 

 as one of the best fruits for spring tarts ; and, when ripe, 

 the gooseberry is regarded by all classes of society at 

 the dessert, where it appears from July to November, with 

 those who have well-regulated varieties ; as some kinds 

 ripen early, while others are not only later, but have the 

 quality of hanging on the bushes until near Christmas. 

 Among the last, the Warrington gooseberry is considered 

 the best. 



