Part 6 (1/2)

ii. Meat.

Beef, gra.s.s-lamb, mutton, veal, buck venison.

iii. Poultry and Game.

Chickens, ducks, fowls, _green geese, grouse_ (from 12th), leverets, pigeons, plovers, rabbits, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.

iv. Vegetables.

Artichokes, beans (French, kidney, scarlet and Windsor), white beet, carrots, cauliflowers, celery, cuc.u.mbers, endive, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.

v. For Drying.

Basil, sage, thyme.

vi. For Pickling.

Red cabbage, capsic.u.ms, chilies, tomatoes, walnuts.

vii. Fruit.

Apples: Codlin, summer pearmain, summer pippin. Cherries, currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches. Pears: Jargonelle, summer, Bon Chretien, Windsor. Plums, greengages, raspberries, Alpine strawberries.

39. In Season in September.

i. Fish.

Barbel, brill, carp, c.o.c.kles, cod, conger-eels, crab, _dace_, eels, flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels, _oysters, perch, pike_, plaice, prawns, shrimps, soles, tench, thornback, turbot, whiting.

ii. Meat.

Beef, mutton, pork, veal, buck venison.

iii. Poultry and Game.

Chickens, ducks, fowls, _green geese, grouse, hares_, larks, leverets, partridges, pigeons, plovers, rabbits, _teal_, turkeys, turkey poults, wheat-ears, _wild ducks_, wild pigeons, wild rabbits.

iv. Vegetables.

Artichokes, Jerusalem artichokes, beans (French and scarlet), cabbages, carrots, cauliflowers, celery, cuc.u.mbers, endive, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, shalots, turnips.