I stood some time admiring this shrub, and then cutting up one of them, I found it weighed about two pounds; they had a tough green rind or covering, very smooth, and the inside full of a stringy pulp, quite white. In short, I made divers other trials of berries, roots, herbs, and what else I could find, but received little satisfaction from any of them for fear of bad qualities. I returned back ruminating on what things I had seen, resolving to take my cart the next walk, and bring it home loaded with different kinds of them, in order to make my trials thereof at leisure: but my cart being too flat and wanting sides, I considered it would carry very little, and that what it would otherwise bear, on that account, must tumble and roll off, so I made a fire and turned smith; for with a great deal to do breaking off the wards of a large key I had, and making it red-hot, I by degrees fashioned it into a kind of spindle, and therewith making holes quite round the bottom of my cart, in them I stuck up sticks about two feet high that I had tapered at the end to fit them. Having thus qualified my cart for a load, I proceeded with it to the wood, and cutting a small quantity of each species of green, berry, fruit, and flower that I could find, and packing them severally in parcels, I returned at night heavy-laden, and held a council with myself what use they could most properly be applied to. I had amongst my goods, as I said, a copper-kettle which held about a gallon: this I set over my fire and boiled something by turns of every sort in it, watching all the while, and with a stick stirring and raising up one thing and then another, to feel when they were boiled tender: but of upwards of twenty greens which I thus dressed, only one proved eatable, all the rest becoming more stringy, tough, and insipid for the cooking. The one I have excepted was a round, thick, woolly-leafed plant, which boiled tender and tasted as well as spinach; I therefore preserved some leaves of this to know it again by; and for distinction called it by the name of that herb. I then began upon my fruits of the pear and quince kind, at least eight different sorts; but I found I could make nothing of them, for they were most of them as rough and crabbed after stewing as before, so I laid them all aside. Lastly, I boiled my ram's-horn and cream-cheese, as I called them, together. Upon tasting the latter of these, it was become so watery and insipid, I laid it aside as useless. I then cut the other and tasted the juice, which proved so exceeding pleasant that I took a large gulp or two of it, and tossed it into the kettle again.