Mr. George Roberts, in his “Social History of the Southern Counties,” has an interesting note respecting the potatoes named in the foregoing entry. He says:—“The sweet potato (Convolvulus Batatas) was known in England before the common potato, which received its name from its resemblance to the Batata. This plant was introduced into this country by Sir Francis Drake and Sir John Hawkins in the middle of the sixteenth century. The roots were, about the close of the reign of Elizabeth, imported in considerable quantities from Spain and the Canaries, and were used as a confection rather than as a nourishing vegetable.”
We will close this paper with particulars of a present which may be regarded more of an example of esteem than an attempt at bribery. Hull, in the days of old, was noted for its ale. The Corporation of the town often presented one or two barrels to persons to whom they desired to show a token of regard. Andrew Marvell, the incorruptible patriot, represented the place in Parliament from 1658 until his death in 1678. He was in close touch with the leading men of the town, and wrote long and interesting letters, detailing the operations of the House of Commons, to the Mayor and Aldermen. In one of his epistles to the Burgesses of Hull he refers to a gift of ale. “We must,” says Marvell, “first give thanks for the kind present you have been pleased to send us, which will give occasion to us to remember you often; but the quantity is so great that it might make sober men forgetful.” Marvell’s father was master of the Hull Grammar School, and it was there the patriot was educated.
ANDREW MARVELL.
Hull ale finds a place in proverbial lore, and is named by Ray and others. Taylor, the water poet, visited the town in 1622, and was the guest of George Pease, landlord of the “King’s Head” Inn, High Street. In Taylor’s poem, entitled “A Very Merrie Ferry Voyage; or, Yorke for My Money,” he thus averts to Hull ale:—
“Thanks to my loving host and hostess, Pease,
There at mine inne each night I took mine ease;
And there I got a cantle of Hull Chesse.”
The poet, in a foot-note, says:—“Hull cheese is much like a loaf out of the brewer’s basket; it is composed of two samples, mault and water in one compound, and is cousin german to the mightiest ale in England.” Ray quotes the proverb, “You have eaten some Hull cheese,” as equivalent to an accusation of drunkenness.