Our way to the high sand-bank, which I have described as extending all along the coast, led, as usual, through patches of Bayberry bushes which straggled into the sand. This, next to the Shrub-oak, was perhaps the most common shrub thereabouts. I was much attracted by its odoriferous leaves and small gray berries which are clustered about the short twigs, just below the last year’s growth. I know of but two bushes in Concord, and they, being staminate plants, do not bear fruit. The berries gave it a venerable appearance, and they smelled quite spicy, like small confectionery. Robert Beverley, in his “History of Virginia,” published in 1705, states that “at the mouth of their rivers, and all along upon the sea and bay, and near many of their creeks and swamps, grows the myrtle, bearing a berry, of which they make a hard brittle wax, of a curious green color, which by refining becomes almost transparent. Of this they make candles, which are never greasy to the touch nor melt with lying in the hottest weather; neither does the snuff of these ever offend the smell, like that of a tallow candle; but, instead of being disagreeable, if an accident puts a candle out, it yields a pleasant fragrancy to all that are in the room; insomuch that nice people often put them out on purpose to have the incense of the expiring snuff. The melting of these berries is said to have been first found out by a surgeon in New England, who performed wonderful things with a salve made of them.” From the abundance of berries still hanging on the bushes, we judged that the inhabitants did not generally collect them for tallow, though we had seen a piece in the house we had just left. I have since made some tallow myself. Holding a basket beneath the bare twigs in April, I rubbed them together between my hands and thus gathered about a quart in twenty minutes, to which were added enough to make three pints, and I might have gathered them much faster with a suitable rake and a large shallow basket. They have little prominences like those of an orange all creased in tallow, which also fills the interstices down to the stone. The oily part rose to the top, making it look like a savory black broth, which smelled much like balm or other herb tea. You let it cool, then skim off the tallow from the surface, melt this again and strain it. I got about a quarter of a pound weight from my three pints, and more yet remained within the berries. A small portion cooled in the form of small flattish hemispheres, like crystallizations, the size of a kernel of corn (nuggets I called them as I picked them out from amid the berries), Loudon says, that “cultivated trees are said to yield more wax than those that are found wild.” (See Duplessy, _Végetaux Résineux_, Vol. II. p. 60.) If you get any pitch on your hands in the pine-woods you have only to rub some of these berries between your hands to start it off. But the ocean was the grand fact there, which made us forget both bay berries and men.