HOW TO USE THE FRUITS OF THE GARDEN 

 very like wine. I use to add dry rosmary and sweet 

 marjoram in boy ling : some barme it as ail, which I 

 have practised effectually. 



To know what fruits and herbes to make choise 

 of for our plantations : 



The French fruit succeeds not well with us ; in 

 England are good aples ; but Holland excels for 

 stone-fruit, especially peaches and cherries, and 

 Scotland for pears. 



The best aple for the table, is the golden pepin ; 

 we have also rennets, russets, &c. very good. And 

 for the kitchen the codling, Lidingtown and Rubies, 

 with hundreds for both. 



But the best pears for the table are English ber- 

 gamot, swan-egg, red-pear, achans,&c. The wardens 

 are good keepers and kitchen-fruit, and multitudes 

 more. 



Of cherries, the Kentish and morella, &c. 



Of plumes, primordials, mussel, imperial, &c. 



The common and orenge apricocks, the Newing- 

 ton and nutmeg peaches. (Peaches bear better with 

 us than apricocks). 



The Portugall quince, and thin-shell'd walnut. 



Of goosberries, great white, great red, and great 

 yellow. 



177 12 



