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

iii. Poultry and Game.

Capons, chickens, ducklings, geese, hares, partridges, pheasants, pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey poults, wild-ducks, woodc.o.c.ks.

iv. Vegetables.

Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, leeks, lettuces, mint (dry), mushrooms, onions, parsnips, parsley, potatoes, radish, rape, rosemary, sage, salsify, Savoys, scorzonera, shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips, winter savoury.

v. Forced Vegetables.

Asparagus, cuc.u.mbers, mushrooms, sea-kale, &c.

vi. Fruit.

Apples: Golden pippin, golden russet, Holland pippin, Kentish pippin, nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges.

Pears: Bergamot, winter Bon Chretien, winter Russelet.

33. In Season in March.

i. Fish.

Brill, carp, c.o.c.kles, cod, conger-eels, crabs, dabs, dory, eels, flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch, pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles, sturgeon, turbot, tench, and whiting.

ii. Meat.

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

iii. Poultry and Game.

Capons, chickens, ducklings, fowls, geese, grouse, leverets, pigeons, rabbits, snipes, turkeys, woodc.o.c.ks.

iv. Vegetables.

Artichokes (Jerusalem), beet, broccoli (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, Savoys, shalots, sorrel, spinach, tarragon, thyme, turnips, turnip-tops.

v. Forced Vegetables.

Asparagus, French beans, cuc.u.mbers, and rhubarb.

vi. Fruit.

Apples: Golden russet, Holland pippin, Kentish pippin, nonpareil, Norfolk beefing, Wheeler's russet. Chestnuts, oranges. Pears: Bergamot, Chaumontel, winter Bon Chretien. _Forced:_ Strawberries.

34. In Season in April.

i. Fish.

Brill, carp, chub, c.o.c.kles, cod, conger-eels, _crabs_, dabs, dory, eels, floandeis, halibut, herrings, ling, _lobsters_, mackerel, mullets, mussels, oysters, perch, pike, _prawns_, plaice, _salmon_, shrimps, _skate_, smelts, soles, sturgeon, _tench_, trout, turbot, whiting.

ii. Meat.

Beef, gra.s.s-lamb, house-lamb, mutton, pork, veal.

iii. Poultry and Game.

Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, rabbits, turkey poults, wood-pigeons.

iv. Vegetables.

Asparagus, broccoli, chervil, colewort, cuc.u.mbers, endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips, peas, radishes, sea-kale, sorrel, spinach, small salad, tarragon, turnip-radishes, turnip-tops, and rhubarb.

v. Fruit.

Apples: Golden russet, nonpareil, Wheeler's russet. Nuts, oranges.

Pears: Bergamot, Bon Chretien, Carmelite. _Forced:_ Apricots, cherries, strawberries.

35. In Season in May.

i. Fish.

Brill, carp, chub, cod, conger-eels, _crab_, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, _lobsters_, mackerel, mullet, perch, pike, plaice, _prawns_, _salmon_, shrimps, _skate_, smelts, soles, sturgeon, tench, trout, turbot, whiting.

ii. Meat.

Beef, gra.s.s-lamb, house-lamb, mutton, pork, veal.