THE STRAWBERRY. 



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botanical name is derived from tlie delightful fragrance of 

 tlie ripe fruit. Its common name, strawberry, has arisen 

 from the ancient practice of laying straw between the 

 roots to keep the ground moist, and the fruit clean. This 

 fruit is fragrant, delicious, and universally esteemed. The 

 iirst offering of the season in the way of ripe fruit, nothing 

 that comes after can excel *' a dish of ripe strawberries 

 smothered in cream," or eaten fresh from the plant. It is, 

 indeed, the most popular and wholesome of all the small 

 fruits consisting of matter almost entirely soluble in the 

 stomach, and neither there, nor when rotting in heaps, does 

 it undergo the acetous fermentation. Hence, it is very 

 wholesome, and may be safely eaten by gouty and rheu- 

 matic persons. Besides its grateful flavor, the subacid 

 juice has a cooling quality, peculiarly acceptable in sum- 

 mer. When taken in even large quantities, there are few 

 constitutions with which they disagree ; and, indeed, they 

 are positively salutary in cases of the gout and stone. 

 They promote perspiration, and also remove the tartareous 

 incrustation of the teeth. In addition to its excellence for 

 the dessert, it is a favorite fruit for making jams, ices, jel- 

 lies, and preserves. 



The English Wood strawberry was the first brought into 

 cultivation. Says old Tusser: — 



' ' Wife, into the garden and set me a plot 

 With strawberry plants the best to be got, 

 Such growing abroad amid trees of the wood, 

 Well chosen and picked, prove excellent good." 



Turning over its cultivation to the ladies, as beneath his 

 attention. 



The best varieties now cultivated have originated from 

 the Scarlets and Pines, which are natives of America. 

 Plants taken directly from the field into the garden yield 

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