320 
The Jpricot, we are informed, came originally from .Armenia, whence it 
takes its scientific appellation Prunus Armeniaca, formerly called Males 
Armeniaca, and was cultivated in this country first in 1562, or, according 
to others, in 1582, being procured from Italy by a gardener of Henry VIII. 
The Plum (Prunus Domestica), although wild in our hedges, bears 
but an unkindly fruit, but of the eatable kind, is generally supposed to be a 
native oi Asia, and the Damascene, Damson (Prunus Damasenus) takes 
its name from Damascus, a city of Syria. According to Pliny, it came from 
Syria into Greece, and thence into Italy. 
The Peach (Amygdalus Persica) called by the Romans Malus 
Persica, is a native of Persia, and was introduced from thence into Europe, 
and now flourishes equally well here as in Persia. 
The Nectarine, a variety of the peach, called so from Nectar, the drink 
of the gods, from the rich, racy, nectareous flavour of the fruit, was introduced 
into England in 1502. 
O 
Cherries (Cera sus) came originally from a city of Pontus, named Cerasus, 
into Italy, from which place Lucullus brought them, carrying them on 
his triumphal car, after the Mithridatic war. They extended wherever the 
Roman arms reached, and were introduced into Great Britain Ann. Dorn. 55 . 
In an old record we have an account of our ancestors selling them in the 
streets on their branches. The wild cherry is, however, found in Yorkshire 
and Westmoreland. 
The Vine'(Vims) is a native of the temperate climates, and has been 
cultivated ever since the flood. It is well known in this country. It is a 
curious fact, that this plant delights in particular spots. Colonel Patterson 
says, that the grape which produces the famous Constantia wine, so called 
from Constantia, a town near the Cape of Good Hope, when transplanted 
within a mile of the same spot produces a very inferior wine. The 
Domesday Book mentions at Ragenia in Essex one parke and six arpennies 
of vineyard, which if it takes well, yields twenty modii of wine. The Hon. 
Charles Hamilton made the experiment of a vineyard at Pain’s Hall. He 
planted the south side of a hill, the soil a gravelly sand, with two sorts of 
Burgundy grapes, the Auvernat and Black Cluster. The first year, the 
plants not being accustomed to the climate, produced an extremely harsh 
bad wine; the second year it became improved; and on the third year was 
as good as the best Champaigne; afterwards rose superior to it. He sold it 
to wine merchants for fifty guineas a hogshead, and might have had more. 
