ON THE FORCING HOUSES OF THE ROMANS. - 153, 



first introduced the subject of gardening, and has given us 

 not only a list of the fruits, but also of all the plants then 

 cultivated in our gardens, either for pleasure or profit, un- 

 der the following heads. 



Seedes and i'lerbes for the kychen, herbes and rootes for Objects of 

 sal lets and sawce, herbes and rootes to boyle or to butter, ^^t^t"^^^* 

 strewing herbes of all sorts, herbes, branches, and flowers 

 for window es and pots, herbs to still in summer, necessarie 

 herbes to grow in the gardens for physick not reherst before. • 



This list consists of more than 150 species, beside the fol-r 

 lowing fruits. 



List of old 



Apple trees of all sorts Mulborry English fruits. 



Apricockes J Peaches white and red 



Barberries Peeres of all sorts 



Boollesse black and white Peer plums black and yellow 



Cherries red and black Quince Trees 



Chestnuts - Raspis 



*Co met PI urns § Reisons 



Damisens white and black Small Nuts 



Filberds red and white Strawberries red and white 



Goseberries Service Trees 



Grapes white and red • Wardens white and red 



Greneor Grass plums Wallnuts 



f Hurtil-berries Wheat Plums 



Medlers or Merles 



* Vrpbably th^ fruit of cornus mascula, commonly called cornelian 

 cherry, _ 



•f" Hurtleberries, the fruit of vacinium vitis idea^ though no longer cul- 

 tivated in our gardens, are still esteemed and served up at the tables of 

 opulent people in the counties that produce them naturally. They are 

 every year brought to London fnmi the rocky country, near Leith To\¥er 

 in Surry, where they meet with so ready a sale among the middle classes 

 •f the people, that the richer plasses scarcely know that they are to be 

 bought. 



X The yellow Jeaked peach now uncommon in our gardens, but which 

 was firequ«nt 40 years ago, under the name of the orange peach, was 

 called by our ancestors melicoton» 



§ By reisons it is probable that currants are meant ; the imported fruit 

 of that name of which we make puddings and pies was called by our an- 

 ;;estors rtasin de Corance, 



Though 



