... jelly, partridge in sherry wine jelly, haggis, cellophane-wrapped and packed in a can, and a dozen or more jellies such as blackberry and wild bramble, and vintage marmalade which is matured in the wood for several years. The next course was asparagus out ...

... naturally and not brought to market pitch by some precocious artifice apples and greengages, walnuts and hazelnuts, bullaces, blackberries, crabs and wild fruits, too, for decoration spindleberry and bryony, guelder-rose and briar the great branching candelabra ...

... would lay down I, on my part, remarked that when a claret or a burgundy had the arom, of warm blackberries, that was the one I would choose not English blackberries, but the wild ones of my native Canada, picked with the sun on them. At a wine-tasting, which ...