N.B. VEGETABLES _are_ CHEAPEST _soon after they come into full season_.
+-------------------------+------------------------------+
| Names. | When best. |
+-------------------------+------------------------------+
| Artichokes | July to October. |
| Asparagus | May to July. |
| Beans, Windsor, &c. | Midsummer to September. |
| ————— French | Midsum^r. & onw^d. |
| ————— Scarlet | July to October. |
| Beet-root | All the year. |
| Borcole, or Scotch Kale | November and all the Winter. |
| Brocoli | October and ditto. |
| Cabbage | May & all Summer. |
| ——————— red | July to September. |
| ——————— Plants | All the year. |
| Carrots | May till Winter. |
| Cauliflowers | June to August. |
| Celery | June till March. |
| Corn Sallad | May to July. |
| Cucumbers | June to September. |
| Endive | June & all Winter. |
| Leeks | Sept. & all Winter. |
| Lettuces | April & all Summer. |
| Onions | June to November. |
| Parsley | All the year. |
| Parsnips | Aug. & all Winter. |
| Peas (green) | June to September. |
| Potatoes | May & all the year. |
| Radishes | March to July. |
| Small Salad | All the year. |
| Salsafy and Scarzonera | July and August. |
| Sea Kale | April and May. |
| Spinach (spr^g.) | March to July. |
| Do. (Winter) | Winter and Spring. |
| Turnips | May to September. |
| Turnip Tops. | February to May. |
+-------------------------+------------------------------+
All VEGETABLES are best if dressed as soon as gathered; and are in
their greatest perfection just before they begin to flower.
MOST ARTICLES FOR PICKLING will be in their prime in July and August;
but walnuts not later than the middle of July; and mushrooms and white
cabbage in September and October.
HERBS, of all kinds, should be gathered in a dry day; and when the
roots are cut off, and the herbs are perfectly well cleaned from dust,
&c. they should be divided into small bunches and dried _very quick_
by the heat of a stove, or in a Dutch oven before a common fire, rather
than by the heat of the sun, taking care that they be not burnt. When
dry put them into bags, and hang them up in a dry place; or pound them
and sift them through a hair sieve, and keep the powder in bottles
closely stopped.
SWEET AND SAVORY HERBS are best in season from May to August, according
to their kinds.
The flavour and fragrance of _fresh herbs_ are much finer than of those
that are dried.
PASTRY, &c.
————
_Here follow a great variety of the most useful and approved_
RECEIPTS IN DOMESTIC ECONOMY, _which are chiefly appropriate to the
Housekeeper’s department; consisting of directions for making_ PASTRY,
CONFECTIONARY, PRESERVES, PICKLES, PERFUMERY, COSMETICS, BRITISH
WINES, _various articles of_ DISTILLATION, FAMILY MEDICINE, _and many_
MISCELLANEOUS RECEIPTS _of general utility_.