152 Gleanings in Old Garden Literature. 



shown above, in Breton's Fantasticks (1626), 

 as being usually set in April probably under 

 glass. 



Mr. Wright has explained the frequent 

 occurrence of the pine and the reason for 

 its cultivation among the Anglo-Saxons by 

 the employment of its kernels in the same 

 way as we now use olives. 



The favourite flavouring and colouring 

 ingredient in ancient cookery was saffron. 

 In the home counties, Saffron-Walden in 

 Essex was the leading nursery-ground, and 

 in token and recognition the arms of the 

 town bear three saffron plants. But in the 

 country the nobility had their own saffron 

 beds in a separate enclosure or yard under 

 lock and key, pans for drying it, and tubs 

 for preparing it for culinary purposes. For 

 a long period it was far too dear to come 

 within reach of the middle class; in the 

 reign of Henry VI. a pound must have been 

 worth nearly a sovereign of money of the 

 time ; and it at first occurs sparingly even 

 in recipes for dishes of the most expensive 

 character. 



