66 OLD-FASHIONED GARDENING 



the declaration that they are "very numerous" — a 

 patch of cabbages, indeed! — and the chronicler calls 

 himself a poor one to remember them all. But in a 

 general way he finds himself able to say: "They con- 

 sist then of various kinds of sallads, cabbages, pars- 

 nips, carrots, beets, endive, succory, finckel" (fennel) 

 *'sorrel, dill, spinage, radishes, Spanish radishes, pars- 

 ley, chervil (or sweet Cicely) cresses, various leeks 

 and besides whatever is commonly found in a kitchen 

 garden. The herb garden is also tolerably well sup- 

 plied with rosemary, lavender, hyssop, thyme, sage, 

 marjoram, balm, holy onion, (ajuin helig) worm- 

 wood, belury, chives and clary; also pimpernel, dra- 

 gon's blood, five finger, tarragon (or dragon's wort) 

 &c. together with laurel, artichokes and asparagus and 

 various other things." 



He agrees with Josselyn that the pumpkin is firmer, 

 sweeter, drier and more palatable than when grown 

 in Europe; and he explains at some length another 

 vegetable, similar to it, which the Indians use: "The 

 natives have another species of this vegetable peculiar 

 to themselves, called 'quassiens.' " This is a Dutch 

 form of the aboriginal name for the squash — askuta- 

 isquash — which means "vine apple," according to 

 Roger Williams' work of 1643. Melons there are 

 too, in abundance, he says; and the ci trull or water 

 •citron he describes with great detail, unmistakably 



