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- 
squash—which means “vine apple,” according to 
Roger Williams’ work of 1643. Melons there are 
too, in abundance, he says; and the citrull or water 
citron he describes with great detail, unmistakably 
