There a curious kind of rusticity was tempered with an equally curious urban flavour; there the succulent shrimp and the modest watercress ("Tea ninepence; srimps and watercreases, one shilling"), were supplemented romantically by the strains of husky bands. There art was represented by broken-nosed plaster statues of Ceres and a variety of other heathen goddesses, some supporting gas-lamps in sawdusty bars and restaurants; others gracing lawns and flower-beds. To those who delighted in plaster statues grown decrepit and minus a leg or an arm, like so many neo-classic Chelsea pensioners, Rosherville was ideal. "Where to spend a happy day," as the advertisements used to invite--"Rosherville." The watercress consumed there, and at the other popular places near by, came from Springhead, which will be found in the country at the back of Gravesend. In 1907 died the last surviving daughter of the man who "invented" watercress as an article of food. It was about 1815 that William Bradbery, of Springhead, began to cultivate from a green weed that grew in the ditches this favourite addition to tea-tables. He cultivated with care, and laid out extensive beds, then, when he had a marketable crop, sold it locally. It soon became a famous table dainty, and nothing would satisfy him but the patronage of London. He filled an old tea-chest with cress, and, with this on his back, trudged off to the metropolis, a score or more miles away. The sample was satisfactory, and he quickly developed a London trade. Bradbery (it is said) when he was building up his London connection, paid a vocalist to go at night from one place of entertainment to another, singing a song in praise of the famous brown cress from the waters of Springhead. Be that as it may, Bradbery made a fortune by cultivating his cress on the extended area. He seized an opportunity where another man would not have seen one. Watercress is now cultivated largely, and in numerous districts. It is known, botanically, as _nasturtium officinale_.