176 



" it is called feaberry-bush, in Cheshire, my 

 native country/' and I find that it had the same 

 name in Lancashire and Yorkshire. In Nor- 

 folk it was abbreviated into feabes. It ap- 

 pears to have taken the name of gooseberry, 

 from its being used as a sauce for young or 

 green geese. 



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 veriuice, which maketh the broth 

 not onely pleasant to the taste, but is greatly 

 profitable to such as are troubled with a hot 

 burning ague." 



Parkinson 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 have continued to be used as a sauce 

 for mackerel since my memory, in many 

 parts of the country ; and they are often 

 mentioned by the French as groseilles aux 

 maquereaux. 



The gooseberry, which was but a small 

 berry in the wild state, has, like the apple, 

 been multiplied in it's variety, and brought 

 to it's present size by the art and industry of 

 the English and Dutch gardeners ; and it is 



