I
996
S k c t . I. Ja n u a ry . — T he P ro d u c tm is o f ea
they have been treated in
4970. OuUnarn vegHabUs from tke open garden, or gardcn-
atores. Strasburg cabbage, savoys, borecoles, Brussels sprouts,
Kulneybeans for ¡laricots, an d Prussian an d o th e r peas. Potatoes,
.Terusalcin artichokesj tu rn ip , carrot, piirsucp, rod beet.
ch M o n th an-anged in the O i'd o ' in w hich
the preceding C hapters.
skirret, scorionera, and salsify, from th e root stores au.l sectl-
room. Spinaeh in mild seasons; also sorrel nnd white beet.
Oinons, leeks, garlic, shallot, an d rocambole. Sc.-ukalc from
th e covered beiis. Lettuce, endive, celery, American n.id
winter cress. Parsley, if nrotected, liorseradisli, an d drio.i
fennel, ilill, eh crril, &c. Thyme, sage, rosemary, lavender,
from th e open g arden, au d dried m a rjo ram, savory, mint,
basil, &c,, from th e lierb-room. llh n b a rb -stalk sfrom co v c red
ro o ts; anise, coriander, ami caraway seeds, cliamomile, elecampane,
blessed thistle, &c., drie.1, Red cabliagc an d stimpliire.
Wild i-ockct, wild spinaclt, sauce-alone, a u d sorrel, if a m ild
4980. H a rd y fr u i ts from the open garden, orchard, or fr u it-
room. Apples, pears, quinces, m edlars, services, from the fru it-
room. Some p lums an d morello clierrics, carefully preserved
on th e trees. Somc th ic k-skinned gooseberries, c u rran ts, and
grapes, preserved on the trees. Some dried fru its of tho samo
sorts on branches h u n g u p in th e fruit-room. Almonds,
walnuts, chestnuts, Alberts from the fruit-room.
4981. Culinai-y vegetables a n d fr u i ts from the fo rc in g dep
artment. Kidneybeans. Potatoes. Sea-kale. SmaU salads.
Parsley. Fennel. Rhubarb. Mushrooms. Pines, win te r melons,
grapes, strawberries, cucumbers occasionally. Oranges,
olives, an d pomegranates. Malay apple, loquats, an d leo-chees.
Yams a n d Spanish potatoes.
S e c t . I I . F e b ru a ry .
4982. CuHna>i/ vegetables from the open garden, or garden-
stores. Scotch or Strasburg cabbage, savoys, borecoles, Brussels
sprouts, and. if a mild winter, cabbage-coleworts, broccolis.
Haricot-beans an d soup-peas from tho sced-rocm. Potatoes,
J iTusalem artichokes, tu rn ip , c arrot, p arsnei', red beet, sk irret.
scorzonera, a u d s.alsify. Spinach, if a mild winter. Onions,
looks, g a rlic, shallot, an.l rocambole. Sea-kalo from covered
liods. Lettuce, endive, celery. American an d win te r cress
Parsley, if protected, horseradish, an.l dried fennel, diti
chervil, ft-p. Tliyine, s ^ e , rosemary, a n d lavender, from th è
open g a rd en ; dried m a rjoram, basil, &c .,from th e herb-room.
R liu b arb-stalks from corered roots, .anise, coriander, and c ara way
seeds, from tho seed-room; chamomile, &c., from tho
towards th e end, sorrel-lcavos, a n d if a mild winter, sauce-
aloae. Mushrooms from covered ridges.
498.3. H a /y fi- ic i ts fr o m the open garden, orchard, or fr u i t-
Apples, pears, quinces, medlars, services from the
Iruvt-room. Some p lums from branches h u n g n p in th e
fru it-ro om . Dried grapes an d c u rran ts from branches h u n g
u p in th e fru it-ro om. Almonds, walnuts, oliestnuts, filberts,
from th e fruit-room. Sloes fVom d ried branches h u n g u p in
th e fra it-ro o ra .
4984. Culinary productions a n d fr u i ts fr o m the fo rc in g de-
jw rlm cn t. Kidneybeans. Potatoes. Sea-kale, asparagiis
Small salads. Parsley, m in t, chervil. Rh ubarb. Mushrooms.
A pine oc ca sio n ally ; grapcs, cucumbers, strawberries.
Oranges, lemons, olives, pomegranates.
’■ ■■■............ Red cabbage, samphire. Nettle hcrb-rc an d thistle to p s;
S e c t . III. M a rc h .
4985. Culinary vegetables from ihe open garden, or garden-
stores. Brussels sprouts, borecoles o f sorts, especially th e early
groen», an d Breda kale, broccolis. Ilaricot-beans and soup-
peas, from tlie seed-room. Potatoos, Je ru sa lem articliokes,
tu rn ip , c arrot, r.'d beet, parsnep, sk irret, scorzonera, and
s.alsify. .Spinach occasionally, if mild. Onions from th e root-
room ; Welsh onions, ciboulesfrom th c g n rd e n ; g a rlic, shallot,
rocambole from th e root-room. Sea-kale from covered beds.
Lettuce, endive, celery, American an d winter cross; also
water-crcss, burnet, an d others. Parsley, horseradish, and
dried fennel, dill, chervil, &c. Tliyme, sage, rosemary from
th e open g a rd e n ; an d d ried ma rjo ram, basil, m in t, savory,
&c., from the hcrb-room, Rh u b a rb -stalk s from covered ro o ts ;
anise, coriander, caraway, a n d o th e r seeds, chamomile,
blessed th is tle , an d o th e r dried herbs. Samphire. Mushrooms
from covered ridges. Cominon an d red dulse, sca-
b elt, an d pepper-dnlse.
4980. H a rd y fr u i ts from Ihe open garden, orchard, or fr u i t-
room. Apples, pears, quinces, medlars, services from tli«
fru it-ro om . Some d ried grapes. Almonds, walnuts, elicst-
nufs, filberts, from the fruit-voom.
4987. Culinary productions an d fr u i ts from the fo rc in g depa
rtmen t. Kidneybeans. Potatoes, radishes. Sca-kale, asparagus.
Small salads, onions. Parsley, m in t, chervil, sweet
m a rjo ram. Rhubarb. Muslirooms. A p in e occasionally;
grapes, cucumbers, strawberries. Oranges, sliaddocks, lemons,
olives, preserved pomegranates.
S e c t . IV . A p r il
4988. Cidinai-y vegetables from the open garden, or g arden-
stores. Brussels sprouts, borecoles, broccoli, coleworts. Ila-
n cot-bcnns an d soup-peas from the seed-room. Potatoes,
Je ru sa lem artichokes, yellow tu rn ip , carrot, red beet, parsnep,
sk irret, scorzonera, a n d salsify. Spinncli, orache, wild spinach,
sorrel, (at lien, horb-patience. Bulbed an d y o u n g onions,
ciboulos, an d Welsh onions ; g a rlic, shallots, rocambole, &c..
from th e stores. Sca-kale an d asparagus a t th e end of the
mo n th ; hop-tops, campion-tops, a n d tliistlc-tops th ro u g h o u t
th e month. Lettuce, endive, celery, American an d winter
c re ss; b u rn et, water-cress, an d o th e r salatls. Parsley, purslane,
u r ra g o n from th e g a rd e n ; horseradish, an d d ried herbs
from th eh erb -ro om. Thyme, sage, mint, rosemary, lavender,
tansy, from th e open garden. O ther kitchen tierbs o f this
class ftx)m th e herb-room. Rh ubarb-stalks from covered
p lants ; angelica, elecampane, an d tliisrie-stalks, from th e
g arden. Thesecds and dried lic rb so f this class from the stores,
b amp h ire an d buds o f marsh-marigold. Nettle, campion,
thistle, bryony, burdock, ox-tongue, sauce-alone, an d other
to p s; chickweed, wild rocket, sea-belt, an d o th e r leaves.
Mushrooms from covered ridges.
4989. H a rd y fr u i ts from the open garden, orchard, cn-fi-uit-
room. Apples, pears, services, from the fruiUcellar. Some
dried grapcs from the fruit-room. Almonds, walnuts, chestnuts,
filberts, from th e fru it-ro om o r cellar.
4990. Culinary productions, a n d fr u i ts from the fo rc in g dep
a r tm e n t. Kidneybeans, peas. Potatoes, carrots, radishes,
sea-kalo, asparagus. Small salads, lettuce, onions. Parsley,
p u rslane, m in t, &e. Rh ubarb. Mushrooms. A pine occasionally
; grapes, cherries, poaches, cucumbers, melons, strawberries.
Oranges, lemons, limes, pomegrauates.
S e c t . V . M a y .
4991. Culinary vegetables from the open garden, or garden-
stores. Early cabbages, cauliflowers, broccoli«, an d coleworts.
Haricot-beans an d soup-peas from th e seed-room, an d sometimes,
th ough rarely, young peas, towards th e end of tliemo n th ,
from a warm border. Potatoes an d Je ru sa lem arlichokes from
p its o r cold c ella rs; tu rn ip , c arrot, an d red beet, from collars
or the open ground, if n o t destroyed b y th e fro s t; y o u n g ra-
dishcs._ Spinach, orache, wild spinach, sorrel, an d h e rb -p a-
tiencc m perfection Housed onions, an d win te r leeks; young
onions, ciboulcs, an d chives, g ariic an d sh a llo t from cold
rooms. Asparagus nnd sea-kale in perfection. Lettuce, endive,
celop-, su.'cory young radishes, an d al! the salads in perfection
win te r radish, lamb’s-lettuee. Parsley, purslane, horseradish
ta rragon, an d ali tlus class, e ither fresh or from the herb-room.
rh ym e , sage, m int, tansy, costmary,&e., from th e open garden,
o thers from th e herb-room. Rhubarb-stalks, blanched or
otherwise, from the earthcd-up o r uncovered plants, angelioa-
BtaJks, anise, an d o th e r seeds, an d th e dried herbs, as before,
from «10 herb-room. Samphire, an d buds of marsh-marigold.
CharhcK, fat hen, chickweed, sea-orachc, sea-belt, &c. as
g re e n s ; ladies’-smock an d orpine, as sa lad s ; speetlwcll and
vernal grass, as tea plants. Morels from th e ir native h a bitats
; g a rd en mushrooms from covered ridges in th e open
ganlen. ® '
4992. H a rd y fr u i ts from theopen garden.orchard, or fr u i t-
room. Apples, pears, from the fruit-cellar. Dried grapes from
th e fruit-room. Almonds, walnuts, chestnuts, filberts, from
the frtiit-ccllar.
4993. Culinary prodicciions a n d fr u its fr o m the fo rc in g depa
rtmen t. Kidneybeans, peas, beans. Potatoes, carrots,
radishes. Sca-kale, asparagu.s. Small salads. Chervil,
purslane, &c. Mushrooms. A pine occasionally- grapes
peaches, melons, cucumbers, cherries, flgs, apples, pears!
goosebevrie« nT'a_strawboiTies. Lemons, shaddocks, oranges.
S e c t . V I . June.
stores. Cabbages au d c.tnliflo'wcrs in poi-iectlon. Kidr
peas, an d common beans. Old potatoes from w atered pits • new
potatoes, tu rn ip s, carrots, an d radislies. .Spinach, or.ache! and
sorrel, in perfection. Y oung onions and ch iv es; rocambole
an d g a rh c from the root-room. Asparagu» an d sea-kalo iu
pertection till th e m iddle of tliemonth. Small sniads, lettuce
lamb’s-lettuce, radishes. Parsley, jiu rs la n c , ta rragon, horse!
radish fennel, dill, m arigold. &c. Tliyme, sage, mmt, savory,
liast!,iS:c., from th e garden, an d th e otliers from th e lierb-room.
Rliubarb-stalks, angelica. Samphire, three sorts. Charlick,
chickweed. f a t hen, orache, an d willow-herb, as potherbs-
orpine, ladics’-smock, &c .,as sa lads; sweet cicely as agariiishsea
biiidwrcd as a pickle, an d bn tte rwo rt as r e n n e t; ficnria
roots as saloop. Morels from th e ir native h a b ita ts ; an d the
g arden miialiroom from covered ridges.
4995. H a rd y fr u its from theopen garden,orchard or fr u i t-
room. Ajiplos, pears, from th e fruit-cellar. Some cherries
towards th e middle of th e month. Gooseberries, currants
strawberries, an d raspberries, towards th e end of th e month.
Almonds, walnuts, eliestinits, filberts, from th e fru it-cellar
4996. Culinary vegetables an d fr u i ts from the fo rc in g de-
p a rtm en t. Mushrooms. Puies, grapes, peaches, nectarines,
ngs, ctieriics, Stc., melons, cucumbers. Sliaddocks, oranges.
B o o k III. AIONTHLY HOET ICÜLTUB/YL PEODUCT IONS.
S e c t . V II. J u ly .
4097. Culinary productions from the open garden, or garden,
stores. Cabbages and caulillowers.in perfection. Peas beans
.-o B?r-rp—oa., -.-n¡1d kkiiddnnecyjbheea.nns... NNeoww p.oittnattooe«s,, ttunrVninpSsnY. carro'ts!’
radislics. Spinach, orache, sorrel, and white beet. Onions
¿ I b e d an d ciboules, for salading. Artichokes, alisanders,
rampion. Small salad.«, lettuce, radishes. Parsley, purslane
In d ian cress, man g o ld , borage, fennel, &c. Tliyme, sage
m in t, o o im ; an d all tlie others from tho open garden, and also
from the herb-room. Angelica-stalks, g o u rd s ; th e aromatic
seeds from th e seed-room, an d tbe herbs e ith er from tlie lierb-
room, or oiicn garden. Caper, In d ian cress, radish-pods, kidney-
beans, an d p lck h n g cucumbers. The potherbs an d salads as
in Ju n e , th e seeds of some sorts of vetches, as legumes; the
cow-parsnep for its different uses, an d b u tte rwo rt; the roots of
¿ a n a . Morels from th e ir native lia b ita ts; gardcu-muslirooms
from covered ndges.
4998. H a rd y fi-uits from iheopen garden, orchard, or fru it
room. Ju u e atin g , nia rg a ret, a n d codlin apples; James and
othe r pears Irom th e trees. Some peaches, nectarine», and
ap ric o ts ; also ch cm e s. Gooseberries, curran ts, strawberries
lY ’' « ‘ilnuts, chestnuts, filberts from the
fru it-ceilar. Bird -ch e rn cs, tree-currants.
4 ^ 9 . CuUnary productions an d fr u i ts from the fo rc in g de-
S e c t . V I I I . A ug ust.
5000. Culinary vegetables from the open garden, or garden-
stores. Cabbages, cauliflowers, broccoli. Peas, beans sugar
pea, kidneybean. Potatoes, tu rn ip s, carrots, radishes, Je ru sa lem
artifoqko, red beet. Spinach, wliite boet-chard, orache,
sorrel. Onions, b ulb or small, shallots, garlic, an d rocambole,
fr-om the garden. Artichoke, cardoon, rampion. Small salads
lettuce, endive, radislies, &c. Parsley, purslane, In d ian cress
man g o ld , borage, fennel, &c. Thyme, sage, min t, balm, an d
all th e others, green or dried. New seeds o f c araway, anise
&c, ; new hyssop, chamomile, an d other herbs. Gourds. Love!
apple, egg-plam, capsicum, In d ian cress, radish-tops, kidney-
b ean, ai IckUngci mbcrs. Muahrooms an d champignons
th e open g a rd en : truffle from commons,
for plcklin S»'®afost perfection for th e table or
Y ‘‘/ ’R ' ‘* ' ' ^ / ‘ifi^^‘«°P't-'^!harden,orchard.andfruUNuts,
i f desired, from th e fru lt-ie lla r ; almonds an d some
walnuts a n d filberts from the trees towards the end o f tlie
month. Tree-curraiits, roan-berries.
5W3. Culinai-y productions an d f n t i i s from the fo rc in g de.
p a rtmen t. Musliruoms. Pmcs, grapcs, peaches, figs melons
cucumbers. New yams an d Spanish potatoes. ®
S e c t . IX . September.
bQQZ. Culinary vegetables from the opengarden, or garden-
stores. Cauhflowcrs, cabbages, broccolis. Peas, beans, an d kidneybeans.
Potatoes, turnips, carrots, parsneps, sk irret, and all
th e mots. Spinach, beet-ehard, orache, an d sorrel. Onions,
shallots, garlic, rocambole, an d leeks. Artichokes, cardoons
rampions. Small s a l^ s , endive, lettuce, celery, ta rrag o n .
Parsley, horseradish, In d ian cress, marigold, fennel, chervil,
S c . ih ym e , sage, mint, a n d a ll the class, d ried o r green.
Gourds a n d p um p k in s ; tiie aromatic seeds from th e seed-
- jo m ; and the herbs from t..th «e garden Bu.uen o r herb-uero-room. ixivo-Lovo-
apple,^capsicum,_ plant,samphire, red cabbage, kidney-
“ VP'v, capsicum, egg-piant, sa
Y^ ^ ^ '^ c -’ Pj'k lm g cu cum b ers. S o a -p o a sa n d v a rio u t.-„____
OI tlie vetch kind, dropwort. Solomon’s seal, saloop, an d other
irs.Sea-peas an d various legumes
a/,-1 I -.1__
ro o ts ; heath-tops an d cow-parsneps. Mushrooms and chani-
pignons from liieir native h abitats, o r from th e open garden
6004. //a r d y /r u i t s / r o w the open garden, orchard, or fi-uit-
room. Api.Ies, pears, quinces, medlars. Peaches, n e c t^ n e a ,
ap ncots, plums, cherries. Grapes, gooseberries, currants,
strawberries, raspberrms. Almonds, walnuts, filberts.
and fr u i ts from the fo rc in g de-
n!!! T / , i : grapes, melons, cucumbers,
figs. Pomem-anates, In d ian fig«, torch-thistles, an d strawberry!
i^Uigator an d anchovy pears, guavas and
g ranadillas, some mangoes. Yams an d Spanish potatoes.
S e c t . X . October.
5006. Culinary vegetables fi-om tke open garden, or garden-
^ores. Cabbages, cauliflowers, broccolis. Peas an d Wdnev-
boans, i f th e weather is d ry . Potatoes, turnips, carrots,
radishes, Je rusa lem artichokes, red beet, skirn-t, salsify
scorzonera. Spinach, beot-cliard, sorrel. Onions, leeks, garlib
shallots, an d rocambole. Artichokes, cardoons, rfe ip io n
celery, ^ a l l salads, endive, succory, F, ttuce, wintcr-cross
b u r n e t Parsley horseradish. In d ian cross, marigold, fennel!
Thyme, sage, m in t, an d all o f th is class green or dried
Gourds an d pumpkins, a romatic seeds, and d ried herbs as in
kiriiwybean capsicum, egg-plant, red cabbage.
5007. H a rd y fr u its from the open garden, orchard, or fru it
room. Ajjple.«, pears, quinces, nicdlars services
peaches, ¿ c ta rin e s , apricots, plums, and protected or covered
morello cherries. Grapes, an d strawberries, rasnberries a.td
p rotected or covore.l gooseberries an d curranw. Alm’oiuls
frorn the f r u ^ r o o m ; an d walnuts, cliestnuts, an d filberts from
Cranberries bramble-berries. anil
f ' ‘^i”/''fiP'-<><2vctims an d fr u i ts fr o m the fo rc in g de-
p a itm e n t Mushrooms. Pmcs, grapcs, melons, cucumbers
Spanish
S e c t . X I. N ovem ber.
0« ù n a ry vegetaUes f iv m the open garden, or garden-
stoi es. Cabbages, cauhflowers protected by frames, broccolis,
Brussels sprouts, savoys, borecoles. Dried kidneybeans and
pea», from the seed-room. Potatoes, turnips, carrots, winter
radisli, Jerusalem artichoke, red beet, sk irret, salsify, scorzonera.
bpinach, bcet-chard, sorrel. Onions, leeks, garlic
aliallot, rocambole. Cardoons, rampions, celery. En.live
lettucc,_ winter cress, b u r n e t Parsley, horseradish, fennel
a n d dried chervil, &c. Thyme, sage, an d rosemary, thè
o thers chiefly from th eherb-room. Caraway, anise, anti otlier
a romatic seeds from the seed-room ; th e family herbs from the
¿ rb - ro om . Red cabbage. T h e edible roots, as
n October.
V ' “* of f'lci- ->910. H a rd y fr u its from the open garden, orchard, or fi-uii-
m. Apples, pears. Quinces. mGdlar«. SnTn., - „ j
room.pears,quinces,medlar,„
protected cherries from the trees. Grapes from the trees
ami protected gooseberries, curran ts. Almonds from thè
fru it-raom , an d walnuts, cliestnuts, filberts. Wild services
c lo u d ty rrie ^ bilberries, cranberries, hips, an d liaws.
bO n . Culinary productions a n d fr u its from the fo rc in g de-
p a i tment. Muffirooms. Pinos, grapes, melons, cucumbers
figs. Oranges, lemons, pomegranates, olives.
S e c t . X I I . December.
5012. CuUnary vegetables from the open garden, or garden-
stores. b trasb urg cabbages, cauliflowers where preserved
o r protected, broccolis, savoys, Brussels sprouts, borecole.
Dried kidneybeans for h a ric o ts ; an d soup-peas from th e seed-
room, lo ta to e s, tu rn ips, carrots, win te r radish, Jerusalem
artichokes, red beet, sk irret, salsify, an d scorzonera, from the
open g arden or root-room. Beet-chard, whore protected.
Onions, leeks, garlic, shallots, an d rocambole. Cardoons,
celery, Fmdivc, lettuce, winter an d American cress. Parsley,
¿ rs e ra d is h , d ried herbs. Thyme, sage, rosemary, lavender,
&c.. green, th e others dried. T h e amso a n d o th e r aromatic
seeds from the seed-room ; a n d the herbs of th is class from
th e h e r^ ro om . Kedcabbago. Edible roots from th e stores or
pits, Preservctl sea-belt, and, when th e weather admits of
g a thering, otlier edible f u c i; the floating fucus in pickle.
o013. H a rd y fr u i ts from theopcn garden,orchard, or f r u i t,
room. Apples, pears, quinces, medlars, services. Somc iiro-
tected pfoms an d cherries from hranchcs h u n g in th e fn u L
room. Grapes from th e trees, o r from b ran d ie s h u u g in tlie
f ru ^ ro om . Almonds, walnuts, chestnuts, filbert.«, from the
fru it-ro om. Sloes, from th e bushes, w ild services, hips, haws,
cranberries, an d cloudberries. » f . ,
5014. Culinary productions an d fi-u its fr o m the fo rc in g de
partment. Kidneybeans. Potatoes: vSea-kale. SmaU sX d s
Chervil, fennel, &c. Rhubarb. Mushroom.«. rinesT^ .ipe«
melons, &c., wmter melons, cucumbers, flgs. Oranges, lemons’
pomegranates, olives. ’
i