KITCHEN GARDENING UNDER JAMES I. 129 
can be judged from the casual references to them in writings of 
the period, such as : 
“ In July come ginnitings and quadlings.” 
Bacon, Essay on Gardens. 
“ Ripe as a pomewater.” 
Love’s Labour's Lost, Act. IV., Scene 3. 
“ I am withered like an old Apple-John.” 
1 Henry IV., Act. III., Scene 3. 
“ Pippins, caraways and leathercoats.” 
2 Henry IV., Act V., Scene 3. 
“ And after pleasing gifts for her purvey’d, 
Queen-apples, and red cherries from the tree.” 
Faerie Queene, Canto VI., fragment of Book VII. 
“ Tho’ would I seeke for Queene Apples unrype.” 
Shephearde’s Calendar, June. 
“ Not yet old enough for a man, nor young enough for a boy : as 
a squash is before 'tis a peascod, or a codling when ’tis almost an 
apple.”— Twelfth Night, Act I., Scene 5. 
Cooking apples were baked or roasted or dressed in many other 
ways, and the choicer varieties were served, as now, for dessert 
at the end of dinner. 
“ I will make an end of my dinner ; 
There’s pippins and cheese to come.” 
Merry Wives of Windsor, Act. I., Scene 2. 
“ The best sort of apples serve at the last course of the table, 
in most men’s houses of account, where, if they grow any rare 
or excellent fruit, it is then set forth to be seen and tasted.” 1 
Cider was still made in quantities, and the largest orchards 
were of cider apples, but there was yet another use made of 
this fruit. “ The pulp of apples and swine’s grease and rose¬ 
water ” was made into an ointment, " used to beautifie the 
face,” “ which is called in shops pomatum.” 2 
The Quince, which is now almost entirely neglected, received 
much attention. Hugh Platt says they “ may well be grafted 
on a medlar ” (but not a medlar on a quince, proved by Master 
Hill). Gerard gives three varieties, Parkinson six, and writes : 
“ There is no fruit growing in this land that is of so many 
excellent uses as this.” 
1 Parkinson. 2 Gerard. 
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