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ing the basis of a soup. When "boned, iii. False mushrooms have an astrinthe meat of the ribs is often rolled up, gent, styptic, and disagreeable taste. tied with strings, and roasted; and this iv. When cut they turn blue. is the best way of using it, as it enables v. They are moist on the surface, the carver to distribute equally the and generally, upper part of the meat with the fatter vi. Of a rose or orange colour. and more skinny parts, at the lower vii. The gills of the true mushroom end of the bones.

are of a pinky red, changing to a liver 29. Indications of Whole-colour. some Mushrooms.--Whenever a viii. The flesh is white. fungus is pleasant in flavour and odour, ix. The stem is white, solid, and it may be considered wholesome; if, on cylindrical. the contrary, it have an offensive smell, a bitter, astringent, or styptic

31. Food in Season. taste, or even if it leave an unpleasant

There is an old maxim, "A place for flavour in the mouth, it should not be everything, and everything in its place." considered fit for food. The colour, To which we beg to add another, “A figure, and texture of these vegetables season for everything, and everything do not afford any characters on which in season. we can safely rely; yet it may be re

32. JANUARY. marked that in colour the pure yellow, (Those Fish, Poultry, &c., distinguished by gold colour, bluish pale, dark or lustre Italics are to be had in the highest perbrown, wine red, or the violet, belong fection.] to many that are eatable; whilst the i. Fish..Barbel, brill, carp, cod, pale or sulphur yellow, bright or blood- crabs, cray-fish, dabbs, dace, eels, red, and the greenish, belong to few flounders, haddocks, herrings, lambut the poisonous. The safe kinds preys, ling, lobsters, mussels, oysters, have most frequently a compact, brittle perch, pike, plaice, prawns, salmontexture; the flesh is white; they grow trout, shrimps, skate, smelt, soles, more readily in open places, such as sprats, sturgeon, tench, thornback, dry pastures and waste lands, than in turbot, whiting. places humid or shaded by wood. In ü. MEAT.-Beef, house-lamb, mutton, general, those should be suspected pork, veal, and doe venison. which grow in caverns and subterra- üi. PoulTRY AND GAME.—Capons, nean passages, on animal matter under- chickens, ducks, wild-ducks, fowls, going putrefaction, as well as those geese, grouse, hares, larks, moor-game, whose flesh is soft or watery.

partridges, pheasants, pigeons (tame), 30. To Distinguish Mush- pullets, rabbits, snipes, turkeys (hen), rooms from Poisonous Fungi. widgeons, woodcocks.

i. Sprinkle a little salt on the spongy iv. VEGETABLES.—Beet, brocoli (white part or gills of the sample to be tried. and purple), brussels sprouts, cabbage, If they turn yellow, they are poisonous, cardoons, carrots, celery, chervil, cole--if black, they are wholesome. Allow wort, cresses, endive, garlic, herbs (dry), the salt to act before you decide on the kale (Scotch), leeks, lettuces, mint, question.

mustard, onions, parsley, parsnips, poii. False mushrooms have a warty tatoes, rape, rosemary, sage, salsify, cap, or else fragments of membrane, savoy, scorzonera, shalots, skirrets, adhering to the upper surface, are sorrel, spinach (winter), tarragon, heavy, and emerge from a vulva or thyme, turnips. bag; they grow in tufts or clusters in v. FORCED VEGETABLES.- Asparagus, woods, on the stumps of trees, &c., cucumbers, Jerusalem artichokes, and whereas the true mushrooms grow in mushrooms. pasturcs.

vi. Fruit.- Almonds. Apples: French



pippin, golden pippin, golden russet, üïi. POULTRY AND GAME. — Capons, Kentish pippin, nonpareil, winter pear- chickens, ducklings, fowls, green geese, main. Pears: Bergamot d'Hollande, grouse, leverets, moor-game, pigeons, Bon Chrétien, Charmontel, Colmar, rabbits, snipes, turkeys, woodcocks. winter beurré. Grapes : English and iv. VEGETABLES. -- Artichokes (Jeruforeign. Chestnuts, medlars, nuts, salem), beet, brocoli (white and purple), oranges, walnuts.

| brussels sprouts, cabbage, cardoons, car33. FEBRUARY.

rots, celery, chervil, colewort, cresses,

endive, garlic, herbs (dry), kale (sea and i. Fish.—Barbel, brill, carp, cockles, Scotch), lettuces, mint, mushrooms, muscod, crabs, cray-fish, dabbs, dace, eels, tard, onions, parsley, parsnips, potatoes, flounders, haddocks, herrings, lampreys, rape, rosemary, sage, savoy, shalots, sorling, lobsters, mussels, oysters, perch, rel, spinach, tarragon, thyme, turnips, pike, plaice, prawns, salmon, shrimps, turnip-tops. skate, smelts, soles, sturgeon, tench, v. FORCED VEGETABLES. Asparathornback, turbot, whiting.

gus, beans, cucumbers, and rhubarb. ü. MEAT.—Beef, house-lamb, mut

vi. Fruit. — Apples: French pipton, pork, veal.

pins, golden russet, Holland pippin, iii. Poultry AND GAME.-Capons, John apple, Kentish pippin, nonpareil, chickens, ducklings, fowl (wild), green Norfolk beaufin, Wheeler's russet. geese, hares, partridges, pheasants, Chestnuts, oranges. Pears: Bergamot, pigeons (tame and wild), pullets with Bugi, Charmontel, St. Martial, winter egg, rabbits (tame), snipes, turkeys, Bon Chrétien. Strawberries (forced). turkey poults, woodcocks.

iv. VEGETABLES.—Beet, brocoli (white and purple), burnet, cabbage, cardoons,

35. APRIL. carrots, celery, chervil, colewort, cresses, i. Fish.—Brill, carp, chub, cockles, endive, garlic, dry herbs, leeks, lettuces, cod, conger-eels, crabs, dabbs, dory, eels, mint, mustard, mushrooms, onions, pars- founders, halibut, herrings, ling, lobnips, parsley, potatoes, radish, rape, sters, mackarel, mullets, mussels, oysrosemary, sage, salsify, savoy, scorzo- ters, perch, pike, prawns, plaice, salmon, nera, shalots, skirrets, sorrel, spinach, shrimps, skate, smelts, soles, sturgeon, sprouts, tarragon, thyme, turnips, win- tench, trout, turbot, whitings. ter savoury:

ii. MEAT.—Beef, grass-lamb, housev. Forced VEGETABLES.-Asparagus, lamb, mutton, pork, veal. cucumbers, Jerusalem artichokes.

üi. POULTRY AND GAME.—Chickens, vi. Fruit.—Apples: French pippin, ducklings, fowls, green geese, leverets, golden pippin, golden russet, Holland pigeons, pullets, rabbits, turkey poults, pippin, Kentish pippin, nonpareil

, wood-pigeons. Wheeler's russet, winter pearmain. iv. VEGETABLES. — Asparagus, broChestnuts, oranges. Pears: Bergamot, coli, chervil, colewort, cucumbers, ende Pasque, winter Bon Chrétien, winter divé, fennel, herbs of all sorts, lettuce, Russelet.

onions, parsley, parsnips, peas, purslane, 34. MARCH

radishes, sea-kale, sorrel, spinach, small i. Fish.—Brill, carp, cockles, cod, con- salad, tarragon, turnip-radishes, turnipger-eels, crabs, dabbs, dory, eels, foun- tops, and rhubarb. ders, ling, lobsters, mackarel, mullets, v. FRUIT. — Apples : Golden russet, mussels, oysters, perch, pike, plaice, John apple, nonpareil, Wheeler's rusprawns, salmon, salmon-trout, shrimps, set. Nuts, oranges. Pears: Bergamot, skate, smelts, soles, sturgeon, turbot, Bon Chrétien, Bugi, Carmelite, francreal, tench, and whiting.

St. Martial. A few strawberries, walii. MEAT.-Beef, house-lamb, mut- nuts. Forced : Apricots, cherries, strawton, pork, veal.



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vii. Fruit. — Apples : John apple, i. Fish.-Brill, carp, chub, cod, con- stone pippin, golden russet. Apricots. ger-eels, crabs, cray-fish, dabbs, dace, Cherries : Duke, bigaroon, black-heart. dory, eels, flounders, gurnets, haddock, Currants; gooseberries; melons. Pears: halibut, herring, ling, lobsters, mackarel,

Strawberries. Forced : mullet, perch, pike, plaice, prawns, sal- Grapes, nectarines, peaches, pines. mon, shrimps, skate, smelts, soles, stur

38. JULY. geon, tench, trout, turbots, whitings.

i. Fish.-- Barbel, brill, carp, cod, conii. MEAT.-Beef, grass-lamb, houselamb, mutton, pork, veal.

ger-eels, crabs, cray-fish, dabbs, dace, iii. POULTRY AND GAME.—Chickens, dory, eels, flounders, gurnets, haddocks, ducklings, fowls, green geese, leverets, let, perch, pike, plaice, prawns, salmon,

herrings, ling, lobsters, mackarel, mulpigeons, pullets, rabbits, wood-pigeons. iv. VEGETABLES. Angelica, arti

skate, soles, tench, thornback, trout.

ii. MEAT.--Beef, grass-lamb, mutton, chokes, asparagus, balm, kidney-beans, cabbage, carrots, cauliflowers, chervil,

veal, buck venison. cucumbers, fennel, herbs of all sorts, ducks, fowls, green geese, leverets, pi

ii. POULTRY AND GAME.- Chickens, lettuce, mint, onions, parsley, peas, new potatoes, purslane, radishes, rhubarb, geons, plovers, rabbits, turkey poults,

wheat-ears, salad of all sorts, sea-kale, sorrel,

wild pigeons, wild rabbits.

iv. VEGETABLES.- Artichokes, aspaspinach, thyme, turnips. v. Fruir. — Apples : John apple, scarlet, and Windsor), carrots, cauli

ragus, balm, beans (French, kidney, golden russet, winter russet. May-duke cherries; currants; gooseberries ; melons. dive, finochia, herbs of all sorts, let

flowers, celery, chervil, cucumbers, enPears : L'amozette, winter green-scarlet strawberries. Forced : Apricots, nut

tuces, mint, mushrooms, peas, potatoes, meg peaches, strawberries.

purslane, radishes, rocombole, salads of

all sorts, salsify, scorzonera, sorrel, 37. JUNE.

spinach, turnips. i. Fish. Carp, cod, conger-eels,

v. FOR DRYING.-Knotted marjocrabs, cray-fish, dabbs, dace, dory, eels, ram, mushrooms, winter savoury. flounders, gurnets, haddocks, herrings,

vi. For PICKLING.–French beans, ling, lobsters, mackarel, mullet, perch, red cabbage, cauliflowers, garlic, gherpike, plaice, prawns, salmon, salmon- kins, nasturtiums, onions. trout, skate, smelts, soles, sturgeon,

vii. FRUIT.— Apples: Codlin, jennettench, trout, turbot, whitebait, whitings. ting, Margaret, summer pearmain, sum

ii. Meat.—Beef, grass-lamb, house- mer pippin. Apricots, cherries, currants, lamb, mutton, pork, veal, buck venison. damsons, gooseberries, melons, necta

iii. POULTRY AND GAME.—Chickens, rines, peaches. Pears: Catherine, greenducklings, fowls, green geese, leverets, chisel, jargonelle, musque. Oranges, pigeons, plovers, pullets, rabbits, turkey pineapples, plums, raspberries, strawpoults, wheat-ears, wood-pigeons.

berries. iv. VEGETABLES. Angelica, arti

39. AUGUST choke, asparagus, beans (French, kid- i. Fish.— Barbel, brill, carp, cod, conney, and Windsor), white beet, cabbage, ger-eels, crabs, cray-fish, dabbs, dace, carrots, cauliflowers, chervil, cucumbers, eels, founders, gurnets, haddocks, endive, herbs of all sorts, leeks, lettuce, herrings, lobsters, mackarel, mullet, onions, parsley, peas, potatoes, purslane, oysters, perch, pike, plaice, prawns, radishes, salad of all sorts, spinach, tur- salmon, skate, soles, tench, thornback, nips, vegetable marrow.

turbot, whitings. v. For DRYING.—Burnet, mint, tar- ii. MEAT.- Beef, grass-lamb, mutton, ragon, orange-thyme.

veal, buck venison. vi. For PickLiNG.–Garlic.

iii. POULTRY AND GAME.—Chickens,

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ducks, fowls, green geese, grouse (from lars, peaches. Pears : Bergamot, brown 12th), leverets, moor-game, pigeons, beurré. Pineapples, plums, quinces, plovers, rabbits, turkeys, turkey poults, strawberries, walnuts. wheat-ears, wild ducks, wild pigeons, wild rabbits.

41. ОстоBER. iv. VEGETABLES. - Artichokes, beans i. Fish. --Barbel, brill, turbot, carp, (French, kidney, scarlet, and Windsor), cockles, coà, conger-eels, crabs, dace, white beet, carrots, cauliflowers, celery, dory, eels, gudgeon, haddocks, hake, eucumbers, endive, finochia, pot-herbs halibut, herrings, lobsters, mussels, of all sorts, leeks, lettuces, mushrooms, oysters, perch, pike, prawns, salmononions, peas, potatoes, purslane, ra- trout, shrimps, smelts, soles, tench, dishes, salad of all sorts, salsify, scor- thornback, turbct, whitings. zonera, shalots, spinach, turnips.

ii. MEAT.--Beef, mutton, pork, veal, v. For DRYING.—Basil, sage, thyme. doe "enison,

vi. For PICKLING. — Red cabbage, üü. POULTRY AND GAME.—Chickens, capsicums, chilies, tomatos, walnuts. dotteral, ducks, fcwls, green geese,

vii. Fruit.—Apples: Codlin, summer grouse, hares, larks, moor-game, parpearmain, summer pippin. Cherries, tridges, pheasants, pigeons, rabbits, currants, damsons, figs, filberts, goose snipes,' teal, turkey, wheat-ears, widberries, grapes, melons, mulberries, geon, wild ducks, wid pigeons, wild nectarines, peaches. Pears : Jargonelle, rabbits, woodcocks. summer Bon Chrétien, Windsor. Plums:

iv. VEG?T:BLES.— Artichokes, JerusaGreengages, Orleans. Raspberries, Al- lem artichokes, brocoli, cabbages, caulipine strawberries.

flowers, celery, coleworts, endive, herbs 40. SEPTEMBER.

of all sorts, leeks, onions, parsnips, i. Fisk.–Barbel, brill, carp, cockles, salad, savoys,

peas, potatoes, radishes, rocombole,

scorzonera, skirrets, cod, conger-eels, crab, dace, eels, floun- shalots, spinach (winter), tomatos, ders, gurnets, haddocks, hake, herrings, truffles, turnips. lobsters, mullet, mussels, oysters, perch, v. Fruit. - Apples: Pearmain, golden pike, plaice, prawns, shrimps, soles, pippin, golden rennet, royal russet. tench, thornback, turbot, whitings. Black and white bullace, damsons, late

ii. Meat.—Beef, mutton, pork, veal, figs, almonds, filberts, hazel nuts, buck venison.

grapes, medlars. Peaches: Old Newüi. POULTRY AND GAME.- Chickens, ington, October. Pears : Bergamot, ducks, fowls, green geese, grouse, hares, beurré, Charmontel, Bon Chrétien, larks, leverets, moor-game, partridges, cresau, swan’s-egg. Quinces, services, pigeons, plovers, rabbits, teal, turkey, walnuts. turkey poults, wheat-ears, wild ducks,

42. NOVEMBER. wild pigeons, wild rabbits.

iv. VEGETABLES.— Artichokes, Jeru- i. Fish.—Barbel, brill, turbot, carp, salem artichokes, beans (French and cockles, cod, crabs, dace, dory, eels, scarlet), cabbages, carrots, cauliflowers, gudgeons, gurnets, haddocks, hake, hacelery, cucumbers, endive, finochia, libut, herrings, ling, lobsters, mussels, herbs of all sorts, leeks, lettuces, mush- oysters, perch, pike, plaice, prawns, rooms, onions, parsnips, peas, potatoes, salmon, shrimps, skate, smelts, soles, radishes, salad of all sorts, shalots, sprats, tench, thornback, turbot, whitturnips.

ings. v. FRUIT.— Apples : White Caville, ii. Meat.--Beef, house-lamb, mutton, pearmain, golden rennet. Cherries (Mo- pork, veal, doe venison. rella), damsons, figs, filberts. Grapes: iii. Poultry AND GAME.-Chickens, Muscadine, Frontignac, red and black dotterel, ducks, fowls, geese, grouse, Hamburgh, Malmsey. Hazel nuts, med - hares, larks, moor-game, partridges,



pheasants, pigeons, rabbits, snipes, teal, cannot always be obtained, it is most turkey, wheat-ears, widgeon, wild ducks, important to dry herbs at the proper woodcocks.

seasons :—Basil is in a fit state for dry iv. VEGETABLES. — Jerusalem arti- ing about the middle of August.

chokes, chard beets, borecole, brocoli, Burret in June, July, and August. I cabbages, cardoons, carrots, celery, Chervil in May, June, and July. chervil

, coleworts, endive, herbs of all Elder Flowers in May, June, and July. sorts, leeks, lettuces, onions, parsnips, Fennel in May, June, and July. potatoes, salad, savoys, scorzonera, Knotted Marjoram during July. Lemon skirrets, shalots, spinach, tomatos, Thyme, end of July and through August. turnips.

Mint, end of June and July. Orange v. FRUIT.-Almonds. Apples : Hol- Flowers, May, June, and July. Orange land pippin, golden pippin, Kentish Thyme (a delicious herb), June and pippin, nonpareil, winter pearmain, July. Parsley, May, June, and July. Wheeler's russets. Bullace, chestnuts, Sage, August and September. Summer hazel nuts, grapes, medlars. Pears: Savoury, end of July and August. TarBergamot, Bezy de Charmontelle, Col-ragon, June, July, and August. Thyme, mar, cresau, Spanish Bon Chrétien. end of July and August. Winter Services, walnuts.

Savoury, end of July and August.

These herbs always at hand will be 43. DECEMBER.

a great aid to the cook. Herbs should i. FISH.-Barbel, brill; turbot, carp, be gathered on a dry day; they should cockles, cod, crabs, dab, dory, eels, be immediately well cleansed, and dried gudgeon, gurnets, haddocks, hake, ha- by the heat of a stove or Dutch oven. libut, herrings, ling, lobsters, mackarel

, The leaves should then be picked off, mussels, oysters, perch, pike, plaice, pounded and sifted, put into stoppered ruffe, salmon, shrimps, skate, smelts, bottles labelled, and put away for use. soles, sprats, sturgeon, tench, whitings. 45. Dr. Kitchiner's Rules for

ü. MEAT.-Beef, house-lamb, mutton, Marketing.–The best rule for marpork, veal, doe venison.

keting is to pay ready money for ü. POULTRY AND GAME.—Capons, everything, and to deal with the most chickens, dotterel, ducks, fowls, geese, respectable tradesmen in your neighgrouse, guinea-fowl, hares, larks, moor- bourhood. If you leave it to their game, partridges, pea-fowl, pheasants, integrity to supply you with a good pigeons, rabbits, snipes, teal, turkey, article at the fair market price, you wheat-ears, widgeon, wild ducks, wood- will be supplied with better provisions, cocks.

and at as reasonable a rate as those iv. VEGETABLES. — Jerusalem arti- bargain-hunters who trot

around, chokes, beets, borecole, white and pur- around, around abouta market till ple brocoli, cabbages, cardoons, carrots, they are trapped to buy some unchew celery, endive, herbs of all sorts, leeks, able old poultry, tough tup-mutton, lettuces, onions, parsnips, potatoes, stringy cow-beef, or stale fish, at a very salad, savoys, scorzonera, skirrets, sha- little less than the price of prime and lots, spinach, truffles, turnips, forced proper food. With savings like these asparagus.

they toddle home in triumph, cackling v. Fruit.—Almonds. Apples : Gold- all the way, like a goose that has got en pippin, nonpareil, winter pearmain, ankle-deep into good luck. All the golden russet. Chestnuts, hazel nuts, skill of the most accomplished cook a few grapes, medlars, oranges. Pears: will avail nothing unless she is furnished Bergamot, beurré d'hiver, Colmar, with prime provisions. The best way Holland. St. Germain's walnuts. to procure these is to deal with shops of

44. Drying Herbs.-Fresh herbs established character : you may appear are preferable to dried ones, but as they to pay, perhaps, ten per cent. more than

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