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THE GLUTTON FASTS TO EAT THE GREATER SHARE.

ing the basis of a soup. When "boned, the meat of the ribs is often rolled up, tied with strings, and roasted; and this is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the fatter and more skinny parts, at the lower end of the bones.

iii. False mushrooms have an astringent, styptic, and disagreeable taste. iv. When cut they turn blue. v. They are moist on the surface, and generally,

vi. Of a rose or orange colour.

vii. The gills of the true mushroom are of a pinky red, changing to a liver colour.

viii. The flesh is white.

ix. The stem is white, solid, and cylindrical.

31. Food in Season.

There is an old maxim, "A place for everything, and everything in its place." To which we beg to add another, "A season for everything, and everything

in season.

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32. JANUARY.

[Those Fish, Poultry, &c., distinguished by Italics are to be had in the highest perfection.]

29. Indications of Wholesome Mushrooms.-Whenever a fungus is pleasant in flavour and odour, it may be considered wholesome; if, on the contrary, it have an offensive smell, a bitter, astringent, or styptic taste, or even if it leave an unpleasant flavour in the mouth, it should not be considered fit for food. The colour, figure, and texture of these vegetables do not afford any characters on which we can safely rely; yet it may be remarked that in colour the pure yellow, gold colour, bluish pale, dark or lustre brown, wine red, or the violet, belong 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 general, those should be suspected which grow in caverns and subterranean passages, on animal matter undergoing putrefaction, as well as those whose flesh is soft or watery.

ii. MEAT.-Beef, house-lamb, mutton, pork, veal, and doe venison.

iii. POULTRY AND GAME.-Capons, chickens, ducks, wild-ducks, fowls, geese, grouse, hares, larks, moor-game, 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 part or gills of the sample to be tried. If they turn yellow, they are poisonous, -if black, they are wholesome. Allow the salt to act before you decide on the question.

ii. False mushrooms have a warty cap, or else fragments of membrane, adhering to the upper surface, are heavy, and emerge from a vulva or bag; they grow in tufts or clusters in woods, on the stumps of trees, &c., whereas the true mushrooms grow in pastures.

iv. VEGETABLES.-Beet, brocoli (white and purple), brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), kale (Scotch), leeks, lettuces, mint, mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, savoy, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.

v. FORCED VEGETABLES.-Asparagus, cucumbers, Jerusalem artichokes, and mushrooms.

vi. FRUIT.-Almonds. Apples: French

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THE HYPOCRITE WILL FAST TO SEEM MORE HOLY;

pippin, golden pippin, golden russet, Kentish pippin, nonpareil, winter pearmain. Pears: Bergamot d'Hollande, Bon Chrétien, Charmontel, Colmar, winter beurré. Grapes: English and foreign. Chestnuts, medlars, nuts, oranges, walnuts.

33. FEBRUARY.

i. FISH.-Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabbs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, thornback, turbot, whiting.

ii. MEAT.-Beef, house-lamb, mutton, pork, veal.

iii. POULTRY AND GAME.-Capons, chickens, ducklings, fowl (wild), green geese, hares, partridges, pheasants, pigeons (tame and wild), pullets with egg, rabbits (tame), snipes, turkeys, turkey poults, woodcocks.

iii. POULTRY AND GAME.-Capons, chickens, ducklings, fowls, green geese, grouse, leverets, moor-game, pigeons, rabbits, snipes, turkeys, woodcocks.

iv. VEGETABLES.-Artichokes (Jerusalem), beet, brocoli (white and purple), brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), kale (sea and Scotch), lettuces, mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, savoy, shalots, sorrel, spinach, tarragon, thyme, turnips, turnip-tops.

V. FORCED VEGETABLES. Asparagus, beans, cucumbers, and rhubarb.

vi. FRUIT.-Apples: French pippins, golden russet, Holland pippin, John apple, Kentish pippin, nonpareil, Norfolk beaufin, Wheeler's russet. Chestnuts, oranges. Pears: Bergamot, Bugi, Charmontel, St. Martial, winter Bon Chrétien. Strawberries (forced).

35. APRIL.

iv. VEGETABLES.-Beet, brocoli (white and purple), burnet, cabbage, cardoons, 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- flounders, 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, sprouts, tarragon, thyme, turnips, win

ter savoury.

V. FORCED VEGETABLES.—Asparagus, cucumbers, Jerusalem artichokes.

vi. FRUIT.-Apples: French pippin, golden pippin, golden russet, Holland pippin, Kentish pippin, nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges. Pears: Bergamot, de Pasque, winter Bon Chrétien, winter Russelet.

34. MARCH.

i. FISH.-Brill, carp, cockles, cod, conger-eels, crabs, dabbs, dory, eels, flounders, ling, lobsters, mackarel, mullets, mussels, oysters, perch, pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles, sturgeon, turbot, tench, and whiting.

ii. MEAT.-Beef, house-lamb, ton, pork, veal.

shrimps, skate, smelts, soles, sturgeon, tench, trout, turbot, whitings.

ii. MEAT.-Beef, grass-lamb, houselamb, mutton, pork, veal.

iii. POULTRY AND GAME.-Chickens, ducklings, fowls, green geese, leverets, pigeons, pullets, rabbits, turkey poults, wood-pigeons.

iv. VEGETABLES. - Asparagus, brocoli, chervil, colewort, cucumbers, endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips, peas, purslane, radishes, sea-kale, sorrel, spinach, small salad, tarragon, turnip-radishes, turniptops, and rhubarb.

v. FRUIT. Apples: Golden russet, John apple, nonpareil, Wheeler's russet. Nuts, oranges. Pears: Bergamot, Bon Chrétien, Bugi, Carmelite, francreal, St. Martial. A few strawberries, walmut-nuts. Forced: Apricots, cherries, strawberries.

THE RIGHTEOUS MAN TO PUNISH SIN AND FOLLY.

36. MAY.

i. FISH.-Brill, carp, chub, cod, conger-eels, crabs, cray-fish, dabbs, dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, lobsters, mackarel, mullet, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, trout, turbots, whitings.

ii. MEAT.-Beef, grass-lamb, houselamb, mutton, pork, veal.

iii. POULTRY AND GAME.-Chickens, ducklings, fowls, green geese, leverets, pigeons, pullets, rabbits, wood-pigeons. iv. VEGETABLES. Angelica, artichokes, asparagus, balm, kidney-beans, cabbage, carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all sorts, lettuce, mint, onions, parsley, peas, new potatoes, purslane, radishes, rhubarb, salad of all sorts, sea-kale, sorrel, spinach, thyme, turnips.

V. FRUIT.

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vii. FRUIT.-Apples: John apple, stone pippin, golden russet. Apricots. Cherries: Duke, bigaroon, black-heart. Currants; gooseberries; melons._Pears: Winter green. Strawberries. Forced : Grapes, nectarines, peaches, pines.

38. JULY.

i. FISH.-Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabbs, dace, dory, eels, flounders, gurnets, haddocks, let, perch, pike, plaice, prawns, salmon, herrings, ling, lobsters, mackarel, mulskate, soles, tench, thornback, trout.

ii. MEAT.-Beef, grass-lamb, mutton, veal, buck venison.

iii. POULTRY AND GAME.-Chickens, ducks, fowls, green geese, leverets, piwheat-ears, wild pigeons, wild rabbits. geons, plovers, rabbits, turkey poults,

iv. VEGETABLES.-Artichokes, aspascarlet, and Windsor), carrots, cauliragus, balm, beans (French, kidney, flowers, celery, chervil, cucumbers, endive, finochia, herbs of all sorts, let

Apples: John apple, golden russet, winter russet. May-duke cherries; currants; gooseberries; melons. Pears: L'amozette, winter green-scarlet strawberries. Forced: Apricots, nut-tuces, mint, mushrooms, peas, potatoes, meg peaches, strawberries.

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37. JUNE.

purslane, radishes, rocombole, salads of all sorts, salsify, scorzonera, sorrel, spinach, turnips.

v. FOR DRYING.-Knotted marjoram, mushrooms, winter savoury.

vii. FRUIT.-Apples: Codlin, jennetting, Margaret, summer pearmain, summer pippin. Apricots, cherries, currants, damsons, gooseberries, melons, nectarines, peaches. Pears: Catherine, greenchisel, jargonelle, musque. Oranges, pineapples, plums, raspberries, straw

i. FISH. Carp, cod, conger-eels, crabs, cray-fish, dabbs, dace, dory, eels, 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, tench, trout, turbot, whitebait, whitings. ii. MEAT.-Beef, grass-lamb, houselamb, mutton, pork, veal, buck venison. iii. POULTRY AND GAME.-Chickens, ducklings, fowls, green geese, leverets, pigeons, plovers, pullets, rabbits, turkey poults, wheat-ears, wood-pigeons. iv. VEGETABLES. Angelica, artichoke, asparagus, beans (French, kidney, and Windsor), white beet, cabbage, carrots, cauliflowers, chervil, cucumbers, endive, herbs of all sorts, leeks, lettuce, onions, parsley, peas, potatoes, purslane, radishes, salad of all sorts, spinach, turnips, vegetable marrow.

V. FOR DRYING.-Burnet, mint, tarragon, orange-thyme.

vi. FOR PICKLING.-Garlic.

berries.

39. AUGUST.

i. FISH.-Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabbs, dace, eels, flounders, gurnets, haddocks, herrings, lobsters, mackarel, mullet, oysters, perch, pike, plaice, prawns, salmon, skate, soles, tench, thornback, turbot, whitings.

ii. MEAT.-Beef, grass-lamb, mutton, veal, buck venison.

iii. POULTRY AND GAME.-Chickens,

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WITHOUT ECONOMY, NONE CAN BE RICH;

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. ОСТОВЕR.

iv. VEGETABLES.-Artichokes, beans i. FISH. Barbel, brill, turbot, carp, (French, kidney, scarlet, and Windsor), cockles, cod, conger-eels, crabs, dace, white beet, carrots, cauliflowers, celery, dory, eels, gudgeon, haddocks, hake, cucumbers, 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, turbet, whitings. zonera, shalots, spinach, turnips.

V. FOR DRYING.-Basil, sage, thyme. vi. FOR PICKLING. Red cabbage, capsicums, chilies, tomatos, walnuts.

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ii. MEAT.-Beef, mutton, pork, veal, doe venison,

iii. POULTRY AND GAME.-Chickens, dotterǝl, 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, wild pigeons, wild nectarines, peaches. Pears: Jargonelle, rabbits, woodcocks. summer Bon Chrétien, Windsor. Plums: Greengages, Orleans. Raspberries, Alpine strawberries.

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iii. POULTRY AND GAME.-Chickens, ducks, fowls, green geese, grouse, hares, larks, leverets, moor-game, partridges, pigeons, plovers, rabbits, teal, turkey, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.

iv. VEGETABLES.—Artichokes, Jerusalem artichokes, beans (French and scarlet), cabbages, carrots, cauliflowers, celery, cucumbers, endive, finochia, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, shalots, turnips.

iv. VEGETABLES.-Artichokes, Jerusalem artichokes, brocoli, cabbages, cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions, parsnips, peas, potatoes, radishes, rocombole, salad, savoys, scorzonera, skirrets, shalots, spinach (winter), tomatos, truffles, turnips.

V. FRUIT.-Apples: Pearmain, golden pippin, golden rennet, royal russet. Black and white bullace, damsons, late figs, almonds, filberts, hazel nuts, grapes, medlars. Peaches: Old Newington, October. Pears: Bergamot, beurré, Charmontel, Bon Chrétien, cresau, swan's-egg. Quinces, services, walnuts.

42. NOVEMBER.

i. FISH.-Barbel, brill, turbot, carp, cockles, cod, crabs, dace, dory, eels, gudgeons, gurnets, haddocks, hake, halibut, herrings, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sprats, tench, thornback, turbot, whitings.

ii. MEAT.-Beef, house-lamb, mutton, pork, veal, doe venison.

v. FRUIT.-Apples: White Caville, pearmain, golden rennet. Cherries (Morella), 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,

WITH ECONOMY, FEW NEED BE POor.

pheasants, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, woodcocks.

iv. VEGETABLES. Jerusalem artichokes, chard beets, borecole, brocoli, cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys, scorzonera, skirrets, shalots, spinach, tomatos, turnips.

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cannot always be obtained, it is most important to dry herbs at the proper seasons:-Basil is in a fit state for dry< ing about the middle of August, Burret in June, July, and August. Chervil in May, June, and July. Elder Flowers in May, June, and July. Fennel in May, June, and July. Knotted Marjoram during July. Lemon Thyme, end of July and through August. 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.

43. DECEMBER.

i. FISH.-Barbel, brill, turbot, carp, cockles, cod, crabs, dab, dory, eels, gudgeon, gurnets, haddocks, hake, halibut, herrings, ling, lobsters, mackarel, mussels, oysters, perch, pike, plaice, ruffe, salmon, shrimps, skate, smelts, soles, sprats, sturgeon, tench, whitings. ii. MEAT.-Beef, house-lamb, mutton, pork, veal, doe venison.

Savoury, end of July and August.
These herbs always at hand will be
a great aid to the cook. Herbs should
be gathered on a dry day; they should
be immediately well cleansed, and dried
by the heat of a stove or Dutch oven.
The leaves should then be picked off,
pounded and sifted, put into stoppered
bottles labelled, and put away for use.

45. Dr. Kitchiner's Rules for Marketing.-The best rule for marketing is to pay ready money for everything, and to deal with the most respectable tradesmen in your neigh

iii. POULTRY AND GAME.-Capons, chickens, dotterel, ducks, fowls, geese, grouse, guinea-fowl, hares, larks, moor-bourhood. game, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, wood

cocks.

If you leave it to their integrity to supply you with a good article at the fair market price, you will be supplied with better provisions, 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 about" a market till ple brocoli, cabbages, cardoons, carrots, celery, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, savoys, scorzonera, skirrets, shalots, spinach, truffles, turnips, forced

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they are trapped to buy some unchew、 able old poultry, tough tup-mutton, stringy cow-beef, or stale fish, at a very little less than the price of prime and proper food. With savings like these they toddle home in triumph, cackling all the way, like a goose that has got ankle-deep into good luck. All the skill of the most accomplished cook will avail nothing unless she is furnished with prime provisions. The best way to procure these is to deal with shops of established character: you may appear to pay, perhaps, ten per cent. more than

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