GOOSEBERRY. 109 



trouble or expense, so as to retain their natural flavour for 

 tarts or cream, &c. ; and, when ripe, they make excellent 

 jam, and a delicious and ornamental sweetmeat. 



To procure gooseberries large for the table, it is desi- 

 rable to cut off with a pair of scissors all the small berries, 

 which are equally good for the purpose of tarts. 



The wine made from green gooseberries, if properly 

 managed, is but a shade inferior to champaign ; and the 

 black gooseberry, when ripe, affords a luscious wine. 



When we can divest ourselves of the prejudices against 

 all English wines, this fruit will be found covering our 

 fields, as profitably as the vineyards of the south ; for 

 when we take into consideration how speedily the bushes 

 are propagated, and how seldom the crop fails, it will be 

 found that gooseberry-wine may be made cheaper than 

 cider : let us then not despair of seeing wine presses and 

 flowing vats in every corner of the kingdom. 



" in Nature's bounty rich, 



In herbs and fruits ; whatever greens the spring, 

 When heaven descends in show'rs : or bends the bough, 

 When summer reddens, and when autumn beams ; 

 Or in the wintry glebe whatever lies 

 Conceal'd, and fattens with the richest sap." 



Thomson. 



The pale gooseberry was first brought from Flanders in 

 - the year that Henry the Eighth received the title of De- 

 fender of the Faith. This monarch, and his daughter 

 Queen Elizabeth, seem to have encouraged the art of 

 gardening, as during their reigns most of our best fruits 

 and vegetables were first introduced and cultivated in this 

 kingdom ; but even during the reign of these sovereigns, 

 gooseberry leaves were used as a salad by those who 

 could not afford to send to Holland for a lettuce. 



The gooseberry is but little esteemed on the continent. 



