The plant is almost an evergreen; it loves the coverlid of the snow, and will keep fresh through the severest winters with a slight protection. The frost leaves its virtues in it. The berry is a kind of vegetable snow. How cool, how tonic, how melting, and how perishable! It is almost as easy to keep frost. Heat kills it, and sugar quickly breaks up its cells. Is there anything like the odor of strawberries? The next best thing to tasting them is to smell them; one may put his nose to the dish while the fruit is yet too rare and choice for his fingers. Touch not and taste not, but take a good smell and go mad! Last fall I potted some of the Downer, and in the winter grew them in the house. In March the berries were ripe, only four or five on a plant, just enough, all told, to make one consider whether it were not worth while to kill off the rest of the household, so that the berries need not be divided. But if every tongue could not have a feast, every nose banqueted daily upon them. They filled the house with perfume. The Downer is remarkable in this respect. Grown in the open field, it surpasses in its odor any strawberry of my acquaintance. And it is scarcely less agreeable to the taste. It is a very beautiful berry to look upon, round, light pink, with a delicate, fine-grained expression. Some berries shine, the Downer glows as if there were a red bloom upon it. Its core is firm and white, its skin thick and easily bruised, which makes it a poor market berry, but, with its high flavor and productiveness, an admirable one for home use. It seems to be as easily grown as the Wilson, while it is much more palatable. The great trouble with the Wilson, as everybody knows, is its rank acidity. When it first comes, it is difficult to eat it without making faces. It is crabbed and acrimonious. Like some persons, the Wilson will not ripen and sweeten till its old age. Its largest and finest crop, if allowed to remain on the vines, will soften and fail unregenerated, or with all its sins upon it. But wait till toward the end of the season, after the plant gets over its hurry and takes time to ripen its fruit. The berry will then face the sun for days, and, if the weather is not too wet, instead of softening will turn dark and grow rich. Out of its crabbedness and spitefulness come the finest, choicest flavors. It is an astonishing berry. It lays hold of the taste in a way that the aristocratic berries, like the Jocunda or the Triumph, cannot approximate to. Its quality is as penetrating as that of ants and wasps, but sweet. It is, indeed, a wild bee turned into a berry, with the sting mollified and the honey disguised. A quart of these rare-ripes I venture to say contains more of the peculiar virtue and excellence of the strawberry kind than can be had in twice the same quantity of any other cultivated variety. Take these berries in a bowl of rich milk with some bread,—ah, what a dish!—too good to