At last Burbidge lost all patience. “Put they,” and he pointed to the boxes in which the fraxinella seeds were sown, “put they on the midgeon heap, and let the foreigners get their deserts.”
Happily I stood by when this order was given, and pleaded that they should be left a little longer. One chilly day in February, when the only sign of the return of life seemed the gilding of the willows, I peered into the frame, and I saw, as gardeners say, “my seeds on the move,” and in due time my old gardener reared me some half-dozen plants. After some abuse, Burbidge has taken kindly to the “foreigners,” and now graciously allows “that yer might do worse than grow fraxinella in a garden.”
I leant over and smelt the long white spikes, and thought of the old plant in the Hampshire garden. I noticed that the sticky stem was a perfect fly-trap, and that hundreds of little insects were caught and drowned in it like in the leaves of the sun-dew on Scotch moors. It is this sticky fluid, I am told, that burns without injuring the plant, when set on fire on a summer’s night. Every part of the fraxinella is redolent of fragrance—leaf, stalk, and petals—later, even the husk of the seed pod. All are exquisitely perfumed; and the husks, if gathered, will retain their sweetness for long months together.
A little further off, I stood before my clumps of pinks. I have a great many sorts, and all are deliciously sweet—the sweetest of all flowers I have heard them called.
In Chaucer’s time it was the fashion, it seems, to talk of the “parwenke of prowesse;” in Sir Philip Sidney’s age, writers spoke of “the pink of courtesy.” We no longer compare a high and noble spirit to a flower. Do we love flowers less?
I walked up and down before my lines of pinks and wondered. I have the lovely Amoor pink, the pretty Maiden, the chocolate brown and white, the delicate little Cheddar, peeping up between stones and rocks, and a lovely little Norwegian variety that a friend brought me back from a fishing-lodge. My little Scandinavian friend has a low habit of growth, in fact, only rears its pink head a few inches from the soil, but its blossoms are of a radiant rose, and deliciously sweet.
Later in the day I went down a quiet path in the kitchen garden, that faces east. There were no bright colours there, only sober-tinted old-world herbs. Every monastic garden in the days of the Plantagenets had its herbularis, or physic garden.
THE HERB GARDEN
Here there were little square beds of rosemary, of rue, fennel, linseed, rye, hemp, thyme, woodruff, camomile, mallow, clove, and basil. Of the clove basil Parkinson wrote, that “it was a restorative for a weak heart, and was known to cast out melancholy and sadness.”
Burbidge still cuts and dries these herbs, and village folks and cottagers from the neighbourhood come for others.