Was it old Dr. Parr who said or sighed in his last illness, “Oh, if I can only live till strawberries come!” The old scholar imagined that, if he could weather it till then, the berries would carry him through. No doubt he had turned from the drugs and the nostrums, or from the hateful food, to the memory of the pungent, penetrating, and unspeakably fresh quality of the strawberry with the deepest longing. The very thought of these crimson lobes, embodying as it were the first glow and ardor of the young summer, and with their power to unsheathe the taste and spur the nagging appetite, made life seem possible and desirable to him.

The strawberry is always the hope of the invalid, and sometimes, no doubt, his salvation. It is the first and finest relish among fruits, and well merits Dr. Boteler’s memorable saying, that “doubtless God could have made a better berry, but doubtless God never did.”

On the threshold of summer, Nature proffers us this her virgin fruit; more rich and sumptuous are to follow, but the wild delicacy and fillip of the strawberry are never repeated, ­that keen feathered edge greets the tongue in nothing else.

Let me not be afraid of overpraising it, but probe and probe for words to hint its surprising virtues. We may well celebrate it with festivals and music. It has that indescribable quality of all first things, ­that shy, uncloying, provoking barbed sweetness. It is eager and sanguine as youth. It is born of the copious dews, the fragrant nights, the tender skies, the plentiful rains of the early season. The singing of birds is in it, and the health and frolic of lusty Nature. It is the product of liquid May touched by the June sun. It has the tartness, the briskness, the unruliness of spring, and the aroma and intensity of summer.

Oh, the strawberry days! how vividly they come back to one! The smell of clover in the fields, of blooming rye on the hills, of the wild grape beside the woods, and of the sweet honeysuckle and the spiraea about the house. The first hot, moist days. The daisies and the buttercups; the songs of the birds, their first reckless jollity and love-making over; the full tender foliage of the trees; the bees swarming, and the air strung with resonant musical chords. The time of the sweetest and most, succulent grass, when the cows come home with aching udders. Indeed, the strawberry belongs to the juiciest time of the year.

What a challenge it is to the taste! how it bites back again! and is there any other sound like the snap and crackle with which it salutes the ear on being plucked from the stems? It is a threat to one sense that the other is soon to verify. It snaps to the ear as it smacks to the tongue. All other berries are tame beside it.

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 set before a king! I suspect this was the food of Adam in Paradise, only Adam did not have the Wilson strawberry; he had the wild strawberry that Eve plucked in their hill-meadow and “hulled” with her own hands, and that, take it all in all, even surpasses the late-ripened Wilson.

Adam is still extant in the taste and the appetite of most country boys; lives there a country boy who does not like wild strawberries and milk, ­yea, prefer it to any other known dish? I am not thinking of a dessert of strawberries and cream; this the city boy may have, too, after a sort; but bread-and-milk, with the addition of wild strawberries, is peculiarly a country dish, and is to the taste what a wild bird’s song is to the ear. When I was a lad, and went afield with my hoe or with the cows, during the strawberry season, I was sure to return at meal-time with a lining of berries in the top of my straw hat. They were my daily food, and I could taste the liquid and gurgling notes of the bobolink in every spoonful of them; and to this day, to make a dinner or supper off a bowl of milk with bread and strawberries, ­plenty of strawberries, ­well, is as near to being a boy again as I ever expect to come. The golden age draws sensibly near. Appetite becomes a kind of delicious thirst, ­a gentle and subtle craving of all parts of the mouth and throat, ­and those nerves of taste that occupy, as it were, a back seat, and take little cognizance of grosser foods, come forth, and are played upon and set vibrating. Indeed, I think, if there is ever rejoicing throughout one’s alimentary household, ­if ever that much-abused servant, the stomach, says Amen, or those faithful handmaidens, the liver and spleen, nudge each other delightedly, it must be when one on a torrid summer day passes by the solid and carnal dinner for this simple Arcadian dish.

The wild strawberry, like the wild apple, is spicy and high-flavored, but, unlike the apple, it is also mild and delicious. It has the true rustic sweetness and piquancy. What it lacks in size, when compared with the garden berry, it makes up in intensity. It is never dropsical or overgrown, but firm-fleshed and hardy. Its great enemies are the plow, gypsum, and the horse-rake. It dislikes a limestone soil, but seems to prefer the detritus of the stratified rock. Where the sugar maple abounds, I have always found plenty of wild strawberries. We have two kinds, ­the wood berry and the field berry. The former is as wild as a partridge. It is found in open places in the woods and along the borders, growing beside stumps and rocks, never in abundance, but very sparsely. It is small, cone-shaped, dark red, shiny, and pimply. It looks woody, and tastes so. It has never reached the table, nor made the acquaintance of cream. A quart of them, at a fair price for human labor, would be worth their weight in silver at least. (Yet a careful observer writes me that in certain sections in the western part of New York they are very plentiful.)

Ovid mentions the wood strawberry, which would lead one to infer that they were more abundant in his time and country than in ours.

This is, perhaps, the same as the alpine strawberry, which is said to grow in the mountains of Greece, and thence northward. This was probably the first variety cultivated, though our native species would seem as unpromising a subject for the garden as club-moss or wintergreens.

Of the field strawberry there are a great many varieties, ­some growing in meadows, some in pastures, and some upon mountain-tops. Some are round, and stick close to the calyx or hull; some are long and pointed, with long, tapering necks. These usually grow upon tall stems. They are, indeed, of the slim, linear kind. Your corpulent berry keeps close to the ground; its stem and foot-stalk are short, and neck it has none. Its color is deeper than that of its tall brother, and of course it has more juice. You are more apt to find the tall varieties upon knolls in low, wet meadows, and again upon mountain-tops, growing in tussocks of wild grass about the open summits. These latter ripen in July, and give one his last taste of strawberries for the season.

But the favorite haunt of the wild strawberry is an uplying meadow that has been exempt from the plow for five or six years, and that has little timothy and much daisy. When you go a-berrying, turn your steps toward the milk-white meadows. The slightly bitter odor of the daisies is very agreeable to the smell, and affords a good background for the perfume of the fruit. The strawberry cannot cope with the rank and deep-rooted clover, and seldom appears in a field till the clover has had its day. But the daisy with its slender stalk does not crowd or obstruct the plant, while its broad white flower is like a light parasol that tempers and softens the too strong sunlight. Indeed, daisies and strawberries are generally associated. Nature fills her dish with the berries, then covers them with the white and yellow of milk and cream, thus suggesting a combination we are quick to follow. Milk alone, after it loses its animal heat, is a clod, and begets torpidity of the brain; the berries lighten it, give wings to it, and one is fed as by the air he breathes or the water he drinks.

Then the delight of “picking” the wild berries! It is one of the fragrant memories of boyhood. Indeed, for boy or man to go a-berrying in a certain pastoral country I know of, where a passer-by along the highway is often regaled by a breeze loaded with a perfume of the o’er-ripe fruit, is to get nearer to June than by almost any course I know of. Your errand is so private and confidential! You stoop low. You part away the grass and the daisies, and would lay bare the inmost secrets of the meadow. Everything is yet tender and succulent; the very air is bright and new; the warm breath of the meadow comes up in your face; to your knees you are in a sea of daisies and clover; from your knees up, you are in a sea of solar light and warmth. Now you are prostrate like a swimmer, or like a surf-bather reaching for pebbles or shells, the white and green spray breaks above you; then, like a devotee before a shrine or naming his beads, your rosary strung with luscious berries; anon you are a grazing Nebuchadnezzar, or an artist taking an inverted view of the landscape.

The birds are alarmed by your close scrutiny of their domain. They hardly know whether to sing or to cry, and do a little of both. The bobolink follows you and circles above and in advance of you, and is ready to give you a triumphal exit from the field, if you will only depart.

“Ye boys that gather flowers and strawberries,
Lo, hid within the grass, an adder lies,”

Warton makes Virgil sing; and Montaigne, in his “Journey to Italy,” says: “The children very often are afraid, on account of the snakes, to go and pick the strawberries that grow in quantities on the mountains and among bushes.” But there is no serpent here, ­at worst, only a bumblebee’s or yellow-jacket’s nest. You soon find out the spring in the corner of the field under the beechen tree. While you wipe your brow and thank the Lord for spring water, you glance at the initials in the bark, some of them so old that they seem runic and legendary. You find out, also, how gregarious the strawberry is, ­that the different varieties exist in little colonies about the field. When you strike the outskirts of one of these plantations, how quickly you work toward the centre of it, and then from the centre out, then circumnavigate it, and follow up all its branchings and windings!

Then the delight in the abstract and in the concrete of strolling and lounging about the June meadows; of lying in pickle for half a day or more in this pastoral sea, laved by the great tide, shone upon by the virile sun, drenched to the very marrow of your being with the warm and wooing influences of the young summer!

I was a famous berry-picker when a boy. It was near enough to hunting and fishing to enlist me. Mother would always send me in preference to any of the rest of the boys. I got the biggest berries and the most of them. There was something of the excitement of the chase in the occupation, and something of the charm and preciousness of game about the trophies. The pursuit had its surprises, its expectancies, its sudden disclosures, ­in fact, its uncertainties. I went forth adventurously. I could wander free as the wind. Then there were moments of inspiration, for it always seemed a felicitous stroke to light upon a particularly fine spot, as it does when one takes an old and wary trout. You discovered the game where it was hidden. Your genius prompted you. Another had passed that way and had missed the prize. Indeed, the successful berry-picker, like Walton’s angler, is born, not made. It is only another kind of angling. In the same field one boy gets big berries and plenty of them; another wanders up and down, and finds only a few little ones. He cannot see them; he does not know how to divine them where they lurk under the leaves and vines. The berry-grower knows that in the cultivated patch his pickers are very unequal, the baskets of one boy or girl having so inferior a look that it does not seem possible they could have been filled from the same vines with certain others. But neither blunt fingers nor blunt eyes are hard to find; and as there are those who can see nothing clearly, so there are those who can touch nothing deftly or gently.

The cultivation of the strawberry is thought to be comparatively modern. The ancients appear to have been a carnivorous race: they gorged themselves with meat; while the modern man makes larger and larger use of fruits and vegetables, until this generation is doubtless better fed than any that has preceded it. The strawberry and the apple, and such vegetables as celery, ought to lengthen human life, ­at least to correct its biliousness and make it more sweet and sanguine.

The first impetus to strawberry culture seems to have been given by the introduction of our field berry (Fragaria Virginiana) into England in the seventeenth century, though not much progress was made till the eighteenth. This variety is much more fragrant and aromatic than the native berry of Europe, though less so in that climate than when grown here. Many new seedlings sprang from it, and it was the prevailing berry in English and French gardens, says Fuller, until the South American species, grandiflora, was introduced and supplanted it. This berry is naturally much larger and sweeter, and better adapted to the English climate, than our Virginiana. Hence the English strawberries of to-day surpass ours in these respects, but are wanting in that aromatic pungency that characterizes most of our berries.

The Jocunda, Triumph, Victoria, are foreign varieties of the Grandiflora species; while the Hovey, the Boston Pine, the Downer, are natives of this country.

The strawberry, in the main, repeats the form of the human heart, and perhaps, of all the small fruits known to man, none other is so deeply and fondly cherished, or hailed with such universal delight, as this lowly but youth-renewing berry.