Friday, October 11, 2019

Garden to Table - Desserts, Breads, & Puddings from Amelia Simmons

Woman in Kitchen by  Adriaan de Lelie

1798 Desserts, Breads, and Puddings
 from Amelia Simmons Cookbook

Apple Pie.
Stew and strain the apples, to every three pints, grate the peal of a fresh lemon, add cinnamon, mace, rose-water and sugar to your taste--and bake in paste No. 3.

Every species of fruit such as peas, plums, rasberries, black berries may be only sweetened, without spices--and bake in paste No. 3.

Currant Pies.
Take green, full grown currants, and one third their quantity of sugar, proceeding as above.

A buttered apple Pie.
Pare, quarter and core tart apples, lay in paste No. 3. cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar, butter, cinnamon, mace, wine or rose-water q: s:

P U D D I N G S.

A Rice Pudding.
One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stired often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour.

No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one pound butter, interim beet 14 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, adding raisins or currants bake as No. 1.

No. 3. 8 spoons rice boiled in 2 quarts milk, when cooled, add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours.

No. 4. Boil in water half pound ground rice till soft, add 2 quarts milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours.

No. 5. A cheap one, half pint rice, 2 quarts milk, salt, butter, allspice, put cold into a hot oven, bake 2 and half hours.

No. 6. Put 6 ounces rice into water, or milk and water, let it swell or soak tender, then boil gently, stirring in a little butter, when cool stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon, nutmeg, and sugar to your taste, bake.

N. B. The mode of introducing the ingredients, is a material point; in all cases where eggs are mentioned it is understood to be well beat; whites and yolks and the spices, fine and settled.

A Nice Indian Pudding.
No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour.

No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q: s: it will require two and half hours baking.

No. 3. Salt a pint of meal, wet with one quart milk, sweeten and put into a strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet and boil 12 hours.

A Sunderland Pudding.
Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups or bowls, bake in a quick oven one hour. Eat with sweet sauce.

A Whitpot.
Cut half a loaf of bread in slices, pour thereon 2 quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish and cover with paste, No. 1. bake slow 1 hour.

A Bread Pudding.
One pound soft bread or biscuit soaked in one quart milk, run thro' a sieve or cullender, add 7 eggs, three quarters of a pound sugar, one quarter of a pound butter, nutmeg or cinnamon, one gill rose-water, one pound stoned raisins, half pint cream, bake three quarters of an hour, middling oven.

A Flour Pudding.
Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg to your taste, bake half an hour, and serve up with sweet sauce.

A boiled Flour Pudding.
One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a strong cloth and boiled three quarters of an hour.

A Cream Almond Pudding.
Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat well together; wet a thick cloth and flour it, and pour in the pudding, boil hard half an hour, take out, pour over it melted butter and sugar.

An apple Pudding Dumplin.
Put into paste, quartered apples, lye in a cloth and boil two hours, serve with sweet sauce.

Pears, Plumbs, &c.
Are done the same way.

Potatoe Pudding.
Baked. No. 1. One pound boiled potatoes, one pound sugar, half a pound butter, 10 eggs.

No. 2. One pound boiled potatoes mashed, three quarters of a pound of butter, 3 gills milk or cream, the juice of one lemon and the peal grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) 2 spoons rose-water.

Apple Pudding.
One pound apple sifted, one pound sugar, 9 eggs, one quarter of a pound butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal grated (if sweet apples, add the juice of half a lemon, put on to paste No. 7. Currants, raisins and citron some add, but good without them.

Carrot Pudding.
A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces sugar and butter each, cinnamon and rose water to your taste, baked in a deep dish without paste.

A Crookneck, or Winter Squash Pudding.
Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs, beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake.

The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better.

Pompkin.
No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.

No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.

Orange Pudding.
Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard.

A Lemon Pudding.
1. Grate the yellow of the peals of three lemons, then take two whole lemons, roll under your hand on the table till soft, taking care not to burst them, cut and squeeze them into the grated peals.

2. Take ten ounces soft wheat bread, and put a pint of scalded white wine thereto, let soak and put to No. 1.

3. Beat four whites and eight yolks, and put to above, adding three quarters of a pound of melted butter, (which let be very fresh and good) one pound fine sugar, beat all together till thoroughly mixed.

4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with above composition.

5. Bake near 1 hour, and when baked--stick on pieces of paste, cut with a jagging iron or a doughspur to your fancy, baked lightly on a floured paper; garnished thus, they may be served hot or cold.

Puff Pastes for Tarts.
No. 1. Rub one pound of butter into one pound of flour, whip 2 whites and add with cold water and one yolk; make into paste, roll in, in six or seven times one pound of butter, flowring it each roll. This is good for any small thing.

No. 2. Rub 6 pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste.

No. 3. To any quantity of flour, rub in three fourths of its weight of butter, (12 eggs to a peck) rub in one third or half, and roll in the rest.

No. 4. Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter.

No. 5. One pound flour, three fourths of a pound of butter, beat well.

No. 6. To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter.

A Paste for Sweet Meats.
No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q: s: to make a paste, roll in the residue of shortening in ten or twelve rollings--bake quick.

No. 8. Rub in one and half pound of suet to six pounds, of flour, and a spoonful of salt, wet with cream, roll in, in six or eight times, two and half pounds of butter--good for a chicken or meat pie.

Royal Paste.
No. 9. Rub half a pound of butter into 1 pound of flour, four whites beat to a foam, add two yolks, two ounces of fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best; excellent for tarts and apple cakes.

C U S T A R D S
1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg.

2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups.

3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water--bake.

4. Boiled Custard--One pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up.

Rice Custard.
Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose-water, putting into cups or dishes, when cooled, set to serve up.

A Rich Custard.
Four eggs beat and put to one quarter cream, sweetened to your taste, half a nutmeg, and a little cinnamon--baked.

A sick bed Custard.
Scald a quart of milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.

TARTS--Apple Tarts.
Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice--bake gently.

Cramberries.
Stewed, strained and sweetened, put into paste No. 9, and baked gently.

Marmolade, laid into paste No. 1, baked gently.

Apricots, must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above.

Orange or Lemon Tart.
Take 6 large lemons, rub them well in salt, put them into salt and water and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the orange or lemon, and add one pound sugar, boil all together one quarter of an hour, put into a gallipot and squeeze thereto a fresh orange, one spoon of which, with a spoon of the pulp of the pippin, laid into a thin royal paste, laid into small shallow pans or saucers, brushed with melted butter, and some superfine sugar sifted thereon, with a gentle baking, will be very good.

N. B. pastry pans, or saucers, must be buttered lightly before the paste is laid on. If glass or China be used, have only a top crust, you can garnish with cut paste, like a lemon pudding or serve on paste No. 7.

Gooseberry Tart.
Lay clean berries and sift over them sugar, then berries and sugar till a deep dish be filled, cover with paste No. 9, and bake some what more than other tarts.

Grapes, must be cut in two and stoned and done like a Gooseberry.

S Y L L A B U B S

To make a fine Syllabub from the Cow.
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.

A Whipt Syllabub.
Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises and put it into your syllabub glasses or pots, and they are fit for use.

To make a fine Cream.
Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in a spoonful of orange flower water, and rose water, and two spoonfuls of wine; beat up four eggs and two whites, stir it all together one way over the fire till it is thick, have cups ready and pour it in.

Lemon Cream.
Take the juice of four large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peel of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes.

Raspberry Cream.
Take a quart of thick sweet cream and boil it two or three wallops, then take it off the fire and strain some juices of raspberries into it to your taste, stir it a good while before you put your juice in, that it may be almost cold, when you put it to it, and afterwards stir it one way for almost a quarter of an hour; then sweeten it to your taste and when it is cold you may send it up.

Whipt Cream.
Take a quart of cream and the whites of 8 eggs beaten with half a pint of wine; mix it together and sweeten it to your taste with double refined sugar, you may perfume it (if you please) with musk or Amber gum tied in a rag and steeped a little in the cream, whip it up with a whisk and a bit of a lemon peel tyed in the middle of the whisk, take off the froth with a spoon, and put into glasses.

A Trifle.
Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour a good boil'd custard, (not too thick) over the rusk, and put a syllabub over that; garnish with jelly and flowers.

C A K E.

Plumb Cake.
Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little salt, one pound of citron, orange peal candied, and almonds bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 quart new ale yeast, half pint of wine, 3 half pints of cream and raisins, q: s:

Plain Cake. Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine.

Another. Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs work'd into 1 pound of flour.

A rich Cake.
Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much beaten) 1 pint of emptins, 1 pint of wine, kneed up stiff like biscuit, cover well and put by and let rise over night.


To 2 and a half pound raisins, add 1 gill brandy, to soak over night, or if new half an hour in the morning, add them with 1 gill rose-water and 2 and half pound of loaf sugar, 1 ounce cinnamon, work well and bake as loaf cake, No. 1.

Potatoe Cake.
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into paste, shape as you please, bake and pour over them melted butter, wine and sugar.

Johnny Cake, or Hoe Cake.
Scald 1 pint of milk and put to 3 pints of indian meal, and half pint of flower--bake before the fire. Or scald with milk two thirds of the indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above.

Indian Slapjack.
One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons of flour, little salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan which has been rub'd with suet, lard or butter.

Loaf Cakes.
No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into 12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, 2 small nutmegs, a tea cup of coriander seed, each pounded fine and sifted, add one pint of brandy, half a pint of wine, 6 pound of stoned raisins, 1 pint of emptins, in it having dried your flour in the oven, dry and roll the sugar fine, rub your shortning and sugar half an hour, it will render the cake much whiter and lighter, heat the oven with dry wood, for 1 and a half hours, if large pans be used, it will then require 2 hours baking, and in proportion for smaller loaves. To frost it. Whip 6 whites, during the baking, add 3 pound of sifted loaf sugar and put on thick, as it comes hot from the oven. Some return the frosted loaf into the oven, it injures and yellows it, if the frosting be put on immediately it does best without being returned into the oven.


Another. No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins.


Another. No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills brandy, 1 pint of milk and 3 pounds of raisins.


Another. No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1 pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of brandy--baked like No. 1.

Another Plain Cake.
No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice and orange to your taste, or fennel, carroway or coriander seeds; put to 9 pounds of flour, 3 pints emptins, and bake well.

Cookies.
One pound sugar boiled slowly in half pint water, scum well and cool, add two tea spoons pearl ash dissolved in milk, then two and half pounds flour, rub in 4 ounces butter, and two large spoons of finely powdered coriander seed, wet with above; make roles half an inch thick and cut to the shape you please; bake fifteen or twenty minutes in a slack oven--good three weeks.

Another Christmas Cookey.
To three pound flour, sprinkle a tea cup of fine powdered coriander seed, rub in one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of pearl ash in a tea cup of milk, kneed all together well, roll three quarters of an inch thick, and cut or stamp into shape and size you please, bake slowly fifteen or twenty minutes; tho' hard and dry at first, if put into an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when six months old.

Molasses Gingerbread.
One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash, dissolved in half pint water, four pound flour, one quart molasses, four ounces butter, (if in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with whites and sugar beat together.

Gingerbread Cakes, or butter and sugar Gingerbread.
No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound sugar, three small spoons pearl ash dissolved in cream, one pound butter, four eggs, knead it stiff, shape it to your fancy, bake 15 minutes.

Soft Gingerbread to be baked in pans.
No. 2. Rub three pounds of sugar, two pounds of butter, into four pounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, bake as No. 1.

Butter drop do.
No. 3. Rub one quarter of a pound of butter, one pound sugar, sprinkled with mace, into one pound and a quarter flour, add four eggs, one glass rose water, bake as No. 1.

Gingerbread.
No. 4. Three pound sugar, half pound butter, quarter of a pound of ginger, one doz. eggs, one glass rose water, rub into three pounds, bake as No. 1.

A cheap seed Cake.
Rub one pound sugar, half an ounce allspice into four quarts flour, into which pour one pound butter, melted in one pint milk, nine eggs, one gill emptins, (carroway seed and currants, or raisins if you please) make into two loaves, bake one and half hour.

Queens Cake.
Whip half pound butter to a cream, add 1 pound sugar, ten eggs, one glass wine, half gill rose water, and spices to your taste, all worked into one and a quarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes.

Pound Cake.
One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes.

Another (called) Pound Cake.
Work three quarters of a pound butter, one pound of good sugar, 'till very white, whip ten whites to a foam, add the yolks and beat together, add one spoon rose water, 2 of brandy, and put the whole to one and a quarter of a pound flour, if yet too soft add flour and bake slowly.

Soft Cakes in little pans.
One and half pound sugar, half pound butter, rubbed into two pounds flour, add one glass wine, one do. rose water, 18 eggs and a nutmeg.

A light Cake to bake in small cups.
Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. rose water, two do. emptins, a nutmeg, cinnamon and currants.

Shrewsbury Cake.
One pound butter, three quarters of a pound sugar, a little mace, four eggs mixed and beat with your hand, till very light, put the composition to one pound flour, roll into small cakes--bake with a light oven.


N.B. In all cakes where spices are named, it is supposed that they be pounded fine and sifted; sugar must be dryed and rolled fine; flour, dryed in an oven; eggs well beat or whipped into a raging foam.

Diet Bread.
One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, spoonful rose water, one do. cinnamon or coriander, bake quick.

R U S K.--To make.
No. 1. Rub in half pound sugar, half pound butter, to four pound flour, add pint milk, pint emptins; when risen well, bake in pans ten minutes, fast.

No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour, one quart emptins and wet with milk, sufficient to bake, as above.

No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12 eggs, one pint emptins, wet soft with milk, and bake.

No. 4. P. C. rusk. Put fifteen eggs to 4 pounds flour and make into large biscuit; and bake double, or one top of another.

No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, beat till it rise well.

No. 6. Three quarters of a pound butter, 1 pound sugar, 12 eggs, one quart of milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins,let it stand till very puffy or light; roll into small cakes and let it stand on oiled tins while the oven is heating, bake 15 minutes in a quick oven, then wash the top with sugar and whites, while hot.

Biscuit.
One pound flour, one ounce butter, one egg, wet with milk and break while oven is heating, and in the same proportion.

Butter Biscuit.
One pint each milk and emptins, laid into flour, in sponges; next morning add one pound butter melted, not hot, and knead into as much flower as will with another pint of warmed milk, be of a sufficient consistence to make soft--some melt the butter in the milk.

A Butter Drop.
Four yolks, two whites, one pound flour, a quarter of a pound butter, one pound sugar, two spoons rose water, a little mace, baked in tin pans.

P R E S E R V E S.

For Preserving Quinces.
Take a peck of Quinces, pare them, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pound frost grapes, in 3 quarts water, boil the liqour an hour and an half, or till it is thick, strain it thro' a coarse hair sieve, add one and a quarter pound sugar to every pound of quince; put the sugar into the sirup, scald and scim it till it is clear, put the quinces into the sirup, cut up two oranges and mix with the quince, hang them over a gentle fire for five hours, then put them in a stone pot for use, let them in a dry cool place.

For preserving Quinces in Loaf Sugar.
Take a peck of Quinces, put them into a kettle of cold water, hang them over the fire, boil them till they are soft, then take them out with a fork, when cold, pare them, quarter or halve them, if you like; take their weight of loaf sugar, put into a bell-metal kettle
or sauce pan, with one quart of water, scald and skim it till it is very clear, then put in your Quinces, let them boil in the sirup for half an hour, add oranges as before if you like, then put them in stone pots for use.

For preserving Strawberries.
Take two quarts of Strawberries, squeeze them through a cloth, add half a pint of water and two pound sugar, put it into a sauce pan, scald and skim it, take two pound of Strawberries with stems on, set your sauce pan on a chaffing dish, put as many Strawberries into the dish as you can with the stems up without bruising them, let them boil for about ten minutes, then take them out gently with a fork and put them into a stone pot for use; when you have done the whole turn the sirup into the pot, when hot; set them in a cool place for use.

Currants and Cherries may be done in the same way, by adding a little more sugar.

The American Citron.
Take the rine of a large watermelon not too ripe, cut it into small pieces, take two pound of loaf sugar, one pint of water, put it all into a kettle, let it boil gently for four hours, then put it into pots for use.

To keep White Bullace, Pears, Plumbs, or Damsons, &c. for tarts or pies.
Gather them when full grown, and just as they begin to turn, pick all the largest out, save about two thirds of the fruit, to the other third put as much water as you think will cover them, boil and skim them; when the fruit is boiled very soft, strain it through a coarse hair sieve; and to every quart of this liquor put a pound and a half of sugar, boil it, and skim it very well; then throw in your fruit, just give them a scald; take them off the fire, and when cold, put them into bottles with wide mouths, pour your sirup over them, lay a piece of white paper over them, and cover them with oil.

To make Marmalade.
To two pounds of quinces, put three quarters of a pound of sugar and a pint of spring water; then put them over the fire, and boil them till they are tender; then take them up and bruise them; then put them into the liquor, let it boil three quarters of an hour, and then put it into your pots or saucers.

To preserve Mulberries whole.
Set some mulberries over the fire in a skillet or preserving pan; draw from them a pint of juice when it is strained; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the sirup till they are thoroughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the sirup till next day, then boil them gently again; when the sirup is pretty thick, and will stand in round drops when it is cold, they are done enough, so put all into a gallipot for use.

To preserve Goosberries, Damsons, or Plumbs.
Gather them when dry, full grown, and not ripe; pick them one by one, put them into glass bottles that are very clean and dry, and cork them close with new corks; then put a kettle of water on the fire, and put in the bottles with care; wet not the corks, but let the water come up to the necks; make a gentle fire till they are a little codled and turn white; do not take them up till cold, then pitch the corks all over, or wax them close and thick; then set them in a cool dry cellar.

To preserve Peaches.
Put your peaches in boiling water, just give them a scald, but don't let them boil, take them out, and put them in cold water, then dry them in a sieve, and put them in long wide mouthed bottles: to half a dozen peaches take a quarter pound of sugar,clarify it, pour it over your peaches, and fill the bottles with brandy, stop them close, and keep them in a close place.

To preserve Apricots.
Take your apricots and pare them, then stone what you can whole; give them a light boiling in a pint of water, or according to your quantity of fruit; then take the weight of your apricots in sugar, and take the liquor which you boil them in, and your sugar, and boil it till it comes to a sirup, and give them a light boiling, taking off the scum as it rises; when the sirup jellies, it is enough; then take up the apricots, and cover them with the jelly, and put cut paper over them, and lay them down when cold. Or, take your plumbs before they have stones in them, which you many know by putting a pin through them, then codle them in many waters, till they are as green as grass; peel them and codle them again; you must take the weight of them in sugar and make a sirup; put to your sugar a pint of water; then put them in, set them on the fire to boil slowly, till they be clear, skimming them often, and they will be very green. Put them up in glasses, and keep them for use.

To preserve Cherries.
Take two pounds of cherries, one pound and a half of sugar, half a pint of fair water, melt some sugar in it; when it is melted, put in your other sugar and your cherries; then boil them softly, till all the sugar be melted; then boil them fast, and skim them; take them off two or three times and shake them, and put them on again, and let them boil fast; and when they are of a good colour, and the sirup will stand, they are boiled enough.

To preserve Raspberries.
Chuse raspberries that are not too ripe, and take the weight of them in sugar, wet your sugar with a little water, and put in your berries, and let them boil softly; take heed of breaking them; when they are clear, take them up, and boil the sirup till it be thick enough, then put them in again; and when they are cold, put them up in glasses.

To preserve Currants.
Take the weight of the currants in sugar, pick out the seeds; take to a pound of sugar, half a pint of water, let it melt; then put in your currants and let them do very leisurely, skim them, and take them up, let the sirup boil; then put them on again; and when they are clear, and the sirup thick enough, take them off, and when they are cold, put them up in glasses.

To preserve Plumbs.
Take your plumbs before they have stones in them, which you may know by putting a pin through them, then codle them in many waters till they are as green as grass, peel them and codle them again; you must take the weight of them in sugar, a pint of water, then put them in, set them on the fire, to boil slowly till they be clear, skimming them often, and they will be very green; put them up in glasses and keep them for use.

Currant Jelly.
Having stripped the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out and strain the juice through a coarse hair sieve, to a pint of juice put a pound of sugar, set it over a fine quick fire in a preserving pan, or a bell-metal skillet, keep stiring it all the time till the sugar be melted, then skim the skum off as fast as it rises. When the jelly is very clear and fine, pour it into earthen or china cups, when cold, cut white papers just the bigness of the top of the pot, and lay on the jelly, dip those papers in brandy, then cover the top of the pot and prick it full of holes, set it in a dry place; you may put some into glasses for present use.

American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.
By Amelia Simmons
Hartford: Printed for Simeon Butler, Northampton, (1798)

Note: This information also appears in a book which is essentially a pirated editon of Amelia Simmons' American Cookery (1798).
The New-England cookery, or the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Particularly adapted to this part of our country.
By Lucy Emerson
Montpelier, VT: Printed for Josiah Parks, 1808.

Thursday, October 10, 2019

Plants in Early American Gardens - Cardinal Flower

Cardinal Flower (Lobelia cardinalis)

The brilliant scarlet-colored flower of this summer-blooming North American species was considered the finest red in nature upon its introduction to Europe in 1629. Cardinal Flowers grow in moist woodland areas of Monticello, although the seed Thomas Jefferson sowed in a Monticello oval flower bed in 1807 was probably obtained from Philadelphia nurseryman Bernard McMahon.

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Wednesday, October 9, 2019

1748 Gourds for Seed Storage

Peter (Pehr) Kalm (1716-1779) Swedish-Finnish explorer, botanist, naturalist, and agricultural economist, visited America & wrote of a use for gourds in his 1748 diary. “They are particularly fit for holding seeds which are to be sent over sea; for seeds keep their power of vegetating much longer if they be put in calabashes than by any other means.”




Kalm, Pehr, 1716-1779. Peter Kalm's travels in North America; the America of 1750; the English version of 1770, rev. from the original Swedish and edited by Adolph B. Benson, with a translation of new material from Kalm's diary notes., Dover, 1966.

Tuesday, October 8, 2019

Plants in Early American Gardens - Maltese Cross

Maltese Cross (Lychnis chalcedonica)

Maltese Cross is an early summer-blooming perennial that bears tight clusters of bright scarlet, cross-shaped flowers on long stalks. It was an early import to the American colonies, and was listed in Philadelphia nurseryman Bernard McMahon's 1804 broadsheet as "Scarlet Lychnis." Thomas Jefferson sowed it in one of the oval beds at Monticello in 1807. The striking flowers attract butterflies and hummingbirds. Deer-resistant.

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Monday, October 7, 2019

South Carolina - South West View of Newport


South West View of Newport.

The watercolors of Charles Fraser allow us feel the South Carolina landscape around us as we learn how it was being groomed & planted. Thanks to South Carolina native Fraser, we have a chance to see, through his eyes, the homes & gardens there as he was growing up. Although he was primarily known his miniature portraits, he also created watercolors of historical sites, homes, & landscapes. He painted while working as a lawyer, historian, writer, & politician. Today, many of Fraser's works are displayed at the Carolina Art Association & the Gibbes Art Gallery in Charleston.

Sunday, October 6, 2019

Plants in Early American Gardens - Rosy Tree Mallow

Rosy Tree Mallow (Lavatera thuringiaca)

In cultivation since 1731, this southern European, summer-blooming perennial bears single, rose-pink flowers that resemble Hollyhocks. Thomas Jefferson noted planting this species along his winding flower border at Monticello in 1807. Rosy Tree Mallow forms a bushy, erect shrub with maple-like leaves.

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Saturday, October 5, 2019

South Carolina - Sheldon


Sheldon.

The watercolors of Charles Fraser allow us feel the South Carolina landscape around us as we learn how it was being groomed & planted. Thanks to South Carolina native Fraser, we have a chance to see, through his eyes, the homes & gardens there as he was growing up. Although he was primarily known his miniature portraits, he also created watercolors of historical sites, homes, & landscapes. He painted while working as a lawyer, historian, writer, & politician. Today, many of Fraser's works are displayed at the Carolina Art Association & the Gibbes Art Gallery in Charleston.

Friday, October 4, 2019

Plants in Early American Gardens - Great Blue Lobelia

Great Blue Lobelia (Lobelia siphilitica)

Great Blue Lobelia has been grown in American flower gardens since at least the beginning of the 19th century, and many Native American tribes used this native wildflower for a variety of medicinal purposes. It produces elegant spires of blue flowers in mid to late summer. Bees, butterflies, and hummingbirds are attracted to the tubular flowers, but deer typically avoid this plant.

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Thursday, October 3, 2019

South Carolina - Enclosed Well

Charles Fraser (1782-1860) The Carolina Art Association Gibbes Museum of Art, Charleston, South Carolina.

The watercolors of Charles Fraser allow us feel the South Carolina landscape around us as we learn how it was being groomed & planted. Thanks to South Carolina native Fraser, we have a chance to see, through his eyes, the homes & gardens there as he was growing up. Although he was primarily known his miniature portraits, he also created watercolors of historical sites, homes, & landscapes. He painted while working as a lawyer, historian, writer, & politician. Today, many of Fraser's works are displayed at the Carolina Art Association & the Gibbes Art Gallery in Charleston.

Wednesday, October 2, 2019

Plants in Early American Gardens - Blackberry Lily

 Blackberry Lily (Iris domestica)
 Blackberry Lily (Iris domestica)
Blackberry Lily (Iris domestica)

Thomas Jefferson planted “Chinese Ixia” in an oval flower bed at Monticello in 1807. This hardy and robust perennial, now known as Blackberry Lily, is naturalized at Monticello, perhaps from an earlier Jefferson planting. A member of the Iris tribe, Blackberry Lily bears showy orange flowers (spotted with red) in mid-summer. Ornamental, blackberry-like seeds, which appear in fall, are not edible.

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Monday, September 30, 2019

Plants in Early American Gardens - Cloth of Gold Crocus

Cloth of Gold Crocus (C. angustifolius)

Cloth of Gold Crocus was introduced in 1587 and described in early British herbals including John Parkinson’s Paradisi in Sole (1629). In 1812, Thomas Jefferson was sent a dozen bulbs of this early-flowering “herald of spring” from Bernard McMahon, a Philadelphia nurseryman and author of The American Gardener’s Calendar (1806), who offered many rare and unusual plants. McMahon described it as “golden yellow, striped with brown outside.” It is also known as Crocus susianus. Cloth of Gold can readily naturalize in flower beds, lawns, and deciduous woodlands.

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Saturday, September 28, 2019

Plants in Early American Gardens - Cardamom

Cardamom (Amomum cardamomum)

This tropical member of the Ginger family was introduced from the rainforests of India and the East Indies in 1820. The aromatic seeds are used as a popular spice, but it is also grown in gardens and as a houseplant for its attractive, fragrant foliage. This plant needs to be field-grown to produce flowers and fruit.

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Thursday, September 26, 2019

Plants in Early American Gardens - Long Island Mammoth Dill

Long Island Mammoth Dill (Anethum graveolens cv.)

This strongly aromatic, self-seeding herb is native from the Mediterranean region to Southern Russia and was cultivated for its carminative, or gas dispelling, properties by the Greeks and Romans. Both its fern-like foliage and spicy seed have been used for centuries to flavor soups, sauces, and pickles. Long Island Mammoth Dill is an heirloom variety popular for its vigor and use in pickling. Dill attracts beneficial insects and is the larval host for the black swallowtail butterfly.

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Tuesday, September 24, 2019

Plants in Early American Gardens - Lupine

Lupine (Lupinus perennis)
The perennial Lupine is a North American native that was introduced to Europe by 1658 and listed in Philadelphia nurseryman Bernard McMahon’s 1804 Broadside. The plant forms showy spikes of blue, pea-like flowers that are attractive to butterflies and hummingbirds, and large, palmately-lobed leaves arranged in a rosette.

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Monday, September 23, 2019

Early American Book - 1806 M'Mahon's Gardening within a Frame in January

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Bernard M'Mahon's 1806 American Gardener's Calendar published in Philadelphia

Gardening within a Frame during January

Framing.

Many will think that the instructions hereafter given, for the raising of early Cucumbers and Melons, in frames, are too diffuse; especially in a country which abounds in these kinds of fruit, produced in such quantities, in summer and autumn, without artificial heat, or very much trouble.

The remark may be just, but the principal motive for giving these lengthy instructions, is to exercise the young Gardener, in the art of managing Garden-Frames in general; an art absolutely essential to every good Gardener, and which cannot be better exemplified than in the raising of early Cucumbers and Melons. And besides these fruit coming into use at an early season, will be much valued and esteemed.

As several other kinds of Kitchen-Garden vegetables are desirable at an early season, such as cresses, rape, lettuce, mustard, radishes, Sec. to cut while young; asparagus, radishes, peas, kidney beans, &c. to be forwarded to early perfection; cauliflower and cabbage plants, to succeed those sown in September, and to produce a principal crop for early summer use; you should now provide the necessary supplies of hot stable dung, rich earth, and other requisites proper for their cultivation in hot beds, as explained for each, under its respective head.

Figures Pour L'Almanach de Bon Jardinier

Hot-bed-Frames and Lights.

If not already provided with hot-bed-frames and lights, you may get them made agreeably to the following instructions. Large frames ought to be made of inch and half, or rather two inch plank,

of the best yellow pine, nine feet two inches long, four feet ten inches wide, as high again in the back as in front, to give the top a due slope to the sun and a proper declevity to carry off the wet when covered with glass lights, to move off and on occasionally ; every jomt ought to be tongued, the better to prevent the admission of cold air into, or emission of warm air out of the bed, but in such manner as the gardener may think proper. The back and front are to be nailed to corner posts, so as to admit the ends to fit in neatly, which ends are to be made fast to the posts by iron bolts keyed in the inside, for the greater facility of taking the frame asunder when necessary; each end must be made one inch and a half higher than the back and front, so as that one half its thickness may be grooved out on the inside, for the sash to rest and slide on, and the other half left for its support on the outside ; when finished gWe it two or three good coats of paint before you Use it, and with a little care and an annual painting, it may last you twenty years.

These frames will take three lights of three feet wide each, each light containing five rows of glass panes, six inches by four, overlapping one another about half an inch, which of all other sizes is the most preferable, on account of their cheapness in the first place, the closeness of their lap, their general strength and trifling expence of repairs; however, each person will suit his own convenience as to the dimensions of glass. Where the sashes when laid on the frame meet, a piece of pine about three and a half inches broad and near two thick, should run from back to front morticed into each, for their support, and for them to slide on; in the centre of which, as well as in the ends of the frame, it will be well to make a groove, five-eighths of an inch wide and near a quarter of an inch deep, rounded at bottom to receive and carry off any wet which may 'work down between the sashes.

But with respect to particular dimensions of frames, they are different according to the plants they are intended to protect, but generally from nine to twelve feet long, from four feet eight inches to five feet wide, from eighteen inches to three feet six inches high in the back, and from nine to eighteen inches in front, being for the most part twice as high in the back as in front, if not more.

The common kitchen garden frames may be of three different sizes, that is, for one, two and three lights, the latter of which however, are the most material, and which are employed for general use: but it is necessary also to have one and two light frames, the former as seedling frames, and the latter as succession or nursery frames, to forward the young plants to a due size for the three-light frames, in which they are to fruit.
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Sunday, September 22, 2019

Plants in Early American Gardens - Rose Campion

Rose Campion (Lychnis coronaria)

When Jefferson noted the "Lychnis bloom" at Shadwell in 1767, he was probably referring to the wooly-leaved, self-seeding Rose Campion, a biennial or short-lived perennial popular in early American gardens. It has attractive magenta or white flowers in early summer as well as ornamental, silver foliage that resembles Lamb's Ears (Stachys byzantina). Rose Campion was sold by Bernard McMahon, the Philadelphia nurseryman, in 1804.

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Friday, September 20, 2019

Plants in Early American Gardens - Bare Root Native Persimmon

Bare Root Native Persimmon (Diospyros virginiana)

While serving as Minister to France in the 1780s, Thomas Jefferson would often promote the natural products of his native land, including various botanical specimens such as the Persimmon tree, which he requested twice from friends. This North American tree is native from Connecticut to Florida, and west to Kansas and Texas. It was listed on Philadelphia nurseryman and plant explorer John Bartram’s 1783 broadside catalogue.

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Wednesday, September 18, 2019

Plants in Early American Gardens - White Yarrow

White Yarrow (Achillea millefolium)

This long-cultivated member of the Aster family is native to North America, Europe, and western Asia. Also called Soldier’s Woundwort, it has been used to control bleeding, reduce inflammation, and promote perspiration to relieve fevers. The Common Yarrow’s ability to naturalize was noted as early as 1709 when John Lawson recorded “Yarrow abundance” in A New Voyage to Carolina. Although its growth may need to be kept in check, A. millefolium makes a fine addition to cottage gardens, butterfly gardens, and meadows, works well as a cut flower for fresh and dried arrangements, and is not attractive to deer due to its aromatic foliage.

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Tuesday, September 17, 2019

John Tradescant the Elder and his son John collect plants


John Tradescant the elder (c 1570-1632) (portrait attributed to Cornelis de Neve)

John Tradescant (c 1570-1632) & his son, also named John (1608-1662), became gardeners to the nobility & royalty of England. Both traveled widely collecting botanical specimens & other rarities.

Perhaps John Tradescant the Elder, (c 1570-1632) naturalist & gardener, with his 3rd wife, Elizabeth Day

John Tradescant, the elder (d. 1638), was probably born in England, perhaps in the 1570s. He seems to have had family connections in East Anglia. English researchers record possible candidates for his parents at Corton, while his son John Tradescant (1608-1662) left legacies to "namesakes" (described by his wife as "kinsmen") at Walberswick. Both of these villages are on the Suffolk coast.

The Apricooke_ (that is booth Long and greet)

The earliest record of Tradescant's life is his marriage in 1607, at Meopham in Kent, to Elizabeth Day, daughter of the late vicar of the parish.  As Tradescant began collecting plants, John Parkinson & John Gerard became his close friends.  

the great French stra(w)bere

Tradescant's 1609 employer was Robert Cecil, 1st earl of Salisbury, at Hatfield House. In 1611, at Salisbury's behest, Tradescant traveled through the Low Countries & Flanders to Paris, buying trees, flowering shrubs, vines, & bulbs for the gardens at Hatfield. Following the death Robert Cecil in 1612, Tradescant remained in the employment of the 2nd earl, on whose behalf he again visited France. Tradescant left Hatfield in 1614, to farm for himself & to work with Edward, 1st Baron Wotton, at the former monastery of St Augustine at Canterbury.

The grene pescod plum

At Canterbury, his success in growing melons, mandrakes, & other exotics attracted admiring comments from Sir Henry Mainwaring & others. Tradescant accompanied a delegation to Tsar Michael Feodorovich, led by Sir Dudley Digges. Tradescant's diary of this "Viag of Ambusad" survives among the Ashmole manuscripts in the Bodleian Library. While the ambassadorial party set off for the imperial court, he spent 3 weeks doing fieldwork noting the characteristics of plants & other wildlife—the first such investigations recorded on Russian soil—& gathering specimens for shipment back to England. Parkinson (Paradisi, 346; Theatrum, 705) identifies white hellebores, purple cranesbill, & other plants among those brought to England on that occasion by "that worthy, curious & diligent searcher & preserver of all natures rarities & varieties, my very good friend, John Tradescante."

The grete -Early- yollow peech

Tradescant accompanied the English fleet sent in 1620–21, to quell the Barbary pirates who were proving an increasing hazard to English shipping. He collected specimens as he could on land, when circumstances permitted. Parkinson reported that Tradescant had collected on this trip the wild pomegranate "was never seene in England, before John Tradescante … brought it from parts beyond the Seas, & planted it in his Lords Garden at Canterbury."

The grete Roman Hasell Nut

In 1623, Tradescant entered the service of George Villiers, 1st duke of Buckingham, for whom he again visited the Low Countries & Flanders, buying trees & other plants. A 1625 letter written by Tradescant in Buckingham's name & addressed to Edward Nicholas, then secretary to the navy, asks sea captains, ambassadors, & overseas merchants to furnish the duke with all manner of natural & artificial curiosities. In 1625, when the duke was sent to France to provide an escort for Charles I's bride, Henrietta Maria, on her introductory journey to England, Tradescant followed in his wake with "my Lords stuff & Trunkes &c" taking the opportunity to acquire further specimens for the duke's gardens at New Hall in Essex. In 1627, he accompanied the duke again to France, when Buckingham attempted to bring relief to the besieged protestants of La Rochelle, where Buckingham's army was decimated on the Île de Ré.

The Imperyall plum

Following Buckingham's assassination in 1628, the elder Tradescant moved to South Lambeth in Surrey, where he would live for the rest of his life. Propagating unknown plants & procuring rarities grew to dominate his life.

1648 attr Thomas de Critz (British artist, 1607-1653) John Tradescant the Younger (1608–1662) as a Gardener

In Lambeth, Tradescant would plant the specimines he was collecting, establish a public museum, & raise his family, including his plant collecting son, John the younger.


An Early ripe Apple and good in taste

The younger Tradescant was fascinated by the idea of Virginia & collecting in the New World.  Tradescant the elder gave money so that in 1609, Captain Samuel Angall could find the best route to Virginia.

1652 attr Thomas de Critz (British artist, 1607-1653) John Tradescant the Younger (1608–1662) 1648-52

It is speculated that John Tradescant the younger went along on the trip & sent plants back. One plant sent back was Spiderwort (Tradescantia virginiana).  By 1616, he was a shareholder in the Virginia Company & paid for the transport of 24 settlers to the Virginia Colony.  This would have entitled him to buy 1,200 acres in Virginia.

The May Cherry

 John Tradescant names 40 North American plants in his garden-list of 1634. Tradescant is credited with being the first to grow the Virginia Creeper (Parthenocissus quinquefolia), Aquilegia canadensis, Aster tradescantii, Rudbeckia laciniata, Tradescantia virginica, &, possibly Robinia pseudo-acacia. Lemmon (1968:5) says that the Tradescants brought back the first lilac, gladioli, lupins, the pomegranate, the hypericum & many crocuses.


The whighte peech

Among them was the plant with which his name is most closely linked, Tradescantia virginiana, of which Parkinson wrote, "This Spider-Wort is of late knowledge, & for it the Christian world is indebted unto that painfull industrious searcher, & lover of all natures varieties, John Tradescant … who first received it of a friend, that brought it out of Virginia." (Parkinson, Paradisi, 152) 


1650s attr Thomas de Critz (British artist, 1607-1653) John Tradescant the Younger (1608–1662) with Roger Friend and a Collection of Exotic Shells

By 1634, Tradescant's own plant collection was large enough for a visitor Peter Mundy to report spending "a whole day in peruseing, & that superficially, such as hee had gathered together" (R. C. Temple, ed. The Travels of Peter Mundy in Europe & Asia, 1608–1667, Hakluyt Society, ser. 2, vols. 45–6, 1919, 1–3). A description of the collection from 1638, includes the earliest mention of its most famous surviving treasure, "the robe of the King of Virginia, better known as "Powhatan's Mantle."

The Mussule plum

In 1630, he was chosen by the king as "Keeper of our gardens, Vines & Silke-wormes" at Oatlands Palace near Weybridge in Surrey, where he reportedly helped lay out a new bowling green & build a shelter for 200 orange trees. It was later destroyed by Cromwell. The Tradescants continued to amass collections of ornamental flowers & trees, most notably fruit trees, publishing a catalogue in 1634. A year before the elder Tradescant died, he was appointed custodian of the Oxford Physic Garden in 1637.

The Nuingetonn peeche

John Tradescant the younger (1608-1662) sailed to Virginia between 1628-1637, to collect plants. He settled around the area of Yorktown & Belfield, Virginia. Tradescant brought back more than 90 new plants. Among specimens the younger John brought back to their gardens at South Lambeth were American trees, like the Magnolia, Bald Cypress, & Tulip tree, plus garden flowering plants such phlox & asters. In addition to the more than 700 species of plants growing in the garden & orchard, the house itself (known as Tradescant's Ark) was a cabinet of curiosities, where father & son displayed novel items they had collected during their travels. To the original botanical collections, the Tradescants added sea shells; fossils; crystals; birds; fishes; snakes; insects; gems & coins; poisoned arrows; Henry VIII’s hawking bag & spurs; & the hand of a mermaid.


The whight Date

In 1656, John the younger published a catalogue called "Musaeum Tradescantianum" which recorded in detail the contents of the house & garden. In this 1656 catalogue, John Tradescant listed  30 or 40 more American species.  They included the red maple, the tulip tree, the swamp cypress & the occidental plane; the vines Vitis labrusca & V. vulpina; Adiantum pedatum, Anaphallis margaritacea, Lonicera sempervirens, Smilacina racemosa & Yucca filamentosa.

The portingegale Quince

The younger Tradescant bequeathed his library & museum (or some say it was swindled from him-another story) to Elias Ashmole (1617–1692). These collections were to become the core of the Ashmolean Museum in Oxford, where the Tradescant collections remain largely intact. The collection includes these 1611-1630 fruit sketches probably made by the elder Tradescant.

The quene mother plum

Tradescant Road, off South Lambeth Road in Vauxhall, marks the former boundary of the Tradescant estate which included the botanic gardens & museum. Tradescant the elder was buried in the churchyard of St-Mary-at-Lambeth, as was his son. Part of the church is now established as the Museum of Garden History.

The Red pescod plum