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fresh ; and, except the time of the very hot months in the summer, are in season all the


Lobsters. If a lobster be fresh, the tail will be stiff, and pull up with a spring in it; but if stale, the tail will be flabby, and have no spring in it. This rule, however, concerns lobsters that are boiled; but it is much better to buy them alive, and boil them yourself, taking care that they are not spent by too long keeping. If they have not been long taken, the claws will have a quick and strong motion upon squeezing the eyes, and the heaviest are esteemed the best. The male lobster is known by the narrow back part of his tail. The iwo uppermost fins within his tail, are stiff and hard ; but those of the female are soft, and the tail broader. The male, though generally smaller than the female, has the higher flavour, the flesh is firmer, and the body of a redder colour when boiled.

Oysters. Among the various kinds of this fish, those called the native Milton are exceedingly fine, and by far the fattest and whitest. But those most esteemed are, the Colchester, Pyfleet, and Milford oysters. When they are alive, and in full vigour, they will close fast upon the knife on opening, and lei go as soon as they are wounded in the body.

Prawns and Shrimps. These fish give an excellent scent when in perfection, which may be known by their firmness, and the tails turning stifly inward. When fresh, their colours are very bright; but when stale, they grow limber, the brightness of their colour goes off, and they become pale and clammy,




Meat. Beef, mutton, house-lamb, veal, and pork. * Poultry, &c.—Game, pheasants, partridges, hares, rabbits, woodcocks, and snipes. Turkeys, capons, pullets, fowls, chickens, and tame pigeons.

Fish.Carp, tench, perch, lampreys, eels, crawfish, cod, soles, founders, plaice, turbot, thornback, skate, sturgeon, smelts, whitings, lobsters, crabs, prawns, and oysters.

Vegetables, &c.— Cabbage, savoys, coleworts, sprouts, brocoli, purple and white, spinage, lettuces, cresses, mustard, rape, radish, turinps, tarragon, sage, parsnips, carrots, potatoes, scorzonera, skirrets, cardoons, beets, parsley, sorrel, chervil, celery, endive, mint, cucumbers, in hot-houses, thyme,savory, pot-marjoram, hyssop, salsifie. To be had, though not in seuson, Jerusalem artichokes, asparagus, and mushrooms.

Fruit.--Apples, pears, nuts, almonds, services, medlars, grapes, oranges, and lemons.

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

Poultry, &c.—Turkeys, capons, pullets, fowls, chickens, pigeons, pheasants, partridges, woodcocks, snipes, hares, and tame rabbits.

Fish.Cod, soles, sturgeon, founders, plaice, turbot, thornback, skate, whitings, smelts, lobsters, crabs, oysters, prawns, tench, perch, carp, eels, lampreys, and crawfish.

Vegetables, 8c.-Cabbage, savoys, coleworts, sprouts, brocoli, purple and white, mustard, rape, radish, turnips, parspips, potatoes, cardoons, beets, parsley, chervil, endive, sorrel, celery, chard beets, lettuces, cresses, barnet, tansey, thyme, savory, marjoram. Also may be had, forced radishes, cucumbers, onions, leeks, shalots, garlic, rocambole, salsifie, skirret, scorzonera, and Jerusalem artichokes.

Fruit.- Pears, apples, grapes, oranges, and lemods.


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

Poultry, &c.— Turkeys, pullets, capons, fowls, chickens, ducklings, pigeons, and tame rabbits.

Fish. -Carp, tench, turbot, thornback, skate, eels, mullets, plaice, founders, lobsters, soles, whitings, crabs, crawfish, and prawns.

Vegetables, &c.—Carrots, turnips, parsnips, Jerusalem artichokes, onions, garlic, shalots, brocoli, cardoons, beets, parsley, fennel, celery, endive, tansy, rape, radishes, turnips, tarragon, mint, burnet, thyme, winter savory, coleworts, brocoli, cabbages, savoys, spinage, mushrooms, lettuces, chives, cresses, mustard, pot-marjoram, hyssop, fennel, eucambers, and kidney-beans.

Fruit.--Pears, apples, forced strawberries, oranges, and lemons.


Meat.-Beef, mutton, veal, and lamb.

Poultry, &c.--Pullets, fowls, chickens, ducklings, pigeons, rabbits, and leverets.

Fish.-Carp, chub, tench, trout, crawfish, salmon, turbot, soles, skate, mullet, smelts, hersings, crabs, lobsters, and prawns.

Vegetables, &c.-Coleworts, sprouts, brocoli, spinage, fennel, parsley, chervil, young onions, celery, endive, sorrel, burit, tarragon, radishes, lettuces, small salad, thyme, and all sorts of pot-herbs."

Fruit Apples, pears, forced cherries, and apricots for tarts.

Meat.-Beef, mutton, veal, and lamb.

Poultry, &c.—Pullets, fowls, chickens, green geese, duckļings, turkey-poúlts, rabbits, and leverets.

Fish.-Carp, tench, eels, trout, chub, salmon, soles, turbots, herrings, smelts, lobsters, crawfish, crabs, and prawns.

Vegetables, &c.--Early potatoes, carrots, turnips, radishes, early cabbages, cauliflowers, artichokes, spinage, parsley, sorrel, balm, mint, purslain, fennel; lettuces, cresses, mustard, all sorts of salad herbs, thyme, savory, all other sweet herbs, peas, beans, kidney-beans, asparagus, tragopogan, cucumbers, &c.

Fruit.Pears, apples, strawberries, cherries, melons, green apricots, currants for tarts, and gooseberries.


Meat.-Beef, mutton, veal, lamb, and buck-venison.

Poultry, 8c. - Fowls, pullers, chickens, green geese, ducklings, turkey-poults, plovers, wheat-ears, leverets, and rabbits.

Fösk.--Trout, carp, tench, pike, eels, salmon, soles, turbot, mullets, mackerel, herrings, smelts, lobsters, crawfish, and prawns.

Vegetables, &c.-Carrots, turnips, potatoes, parsnips, radishes, onions, beans, peas, asparagus, kidney-beans, artichokes, cucumbers, lettuce, spinage, parsley, purslaio, rape, cresses, and all other small salading, thyme, and all sorts of pot-herbs.

Fruit.-Cherries, strawberries, gooseberries, currants, apricots, apples, pears, some peaches, nectarines, grapes, melons, and pine-apples.

Meat.-Beef, mutton, veal, lamb, and buck-venison.

Poultry, &c.—Pullers, fowls, chickens, pigeons, green geese, ducklings, turkey-poults, ducks, yonng partridges, pheasants, wheat-ears, plovers, leverets, and rabbits.

Fish.-Cod, haddock, mullets, mackerel, tench, pike, herrings, soles, plaice, flounders, eels, lobsters, skate, thornback, salmon, carp, prawns, and craw-fish.

Vegetables, &c.--Carrots, turnips, potatoes, radishes, onions, garlic, rocambole, scorzonera, salsifie, mushrooms, cauliflowers, cabbages, sprouts, artichokes, celery, endive, finocha, chervil, sorrel, purslain, lettuces, cresses, and all sorts of small herbs, mint, balm, thyme, and all other porherbs, peas, beans, and kidney-beans.

Fruit.Pears, apples, cherries, peaches, nectarines, plums, apricots, gooseberries, strawberries, raspberries, melons, and pine-apples.


Meat.-Beef, mutton, veal, lamb, and buck-venison.

Poultry, &c.-Fowls, pullets, chickens, green geese, turkey-poults, ducklings, leverets, rabbits, pigeons, pheasants, wild ducks, wheat-ears, and plovers.

Fish.-Cod, haddock, founders, plaice, skate, thornback; mullets, mackerel, herrings, pike, carp, eels, lobsters, crawfish, prawns, and oysters.

Vegetables, &c.—Carrots, turnips, potatoes, radishes, onions, garlic, shallots, scorzonera, salsifie, peas, beans, kidney-beans, mushrooms, artichokes, cabbage, cauliflowers, sprouts, beets, celery, endive, finocha, parsley, lettuces, and all sorts of sweet herbs.

Fruit.-Peaches, nectarines, plums, cherries, apples, pears, grapes, figs, filberts, mulberries, strawberries, gooseberries, currants, melons, and pine-apples.



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Meat.-Beef, mutton, lamb, veal, pork, and buck-veni.

Poultry, &c.—Geese, turkeys, teals, pigeons, larks, pullets; fowls, bares, rabbits, chickens, ducks, pleasants, and partridges.

Fish.-Cod, haddock, flounders, plaice, thornback, skate, soles, salmon, carp, tench, pike, lobsters, and oysters.

Vegetables, 8c.-Carrots, turnips, potatoes, shallots, onions, leeks, garlic, scorzonera, salsifie, peas, beans, kidney-beans, mushrooms, artichokes, cabbages, sprouts, cauliflowers, cardoons, endive, celery, parsley, finocha, lettuces, and small salad, chervil, sorrel, beets, thyme, and all sorts of soup herbs.

Fruit.—Peaches, plums, apples, pears, grapes, and walnuts; Alberts, hazel-nuts, medlars, quinces, lazaroles, currants, morell cherries, melons, and pine-apples.

OCTOBER Meat.-Beef, mutton, lamb, veal, buck and doe-venison.

Poultry, &c.-Geese, turkeys, pigeons, pullets, fowls, chickens, rabbits, wild ducks, teals, widgeons, woodcocks, snipes, larks, dotterels, hares, pheasants, and partridges,

Fish.--Dories, holobets, barbet, smelts, brills, gudgeons, pike, carp, tench, perch, salmon, trout, lobsters, cockles, muscles, and oysters.

Vegetables, &c.—Cabbage sprouts, cauliflowers, artichokes, carrots, parsnips, turnips, potatoes, skirrets, salsifie, scorzonera, leeks, shallots, garlic, rocambole, celery, endive, cardoons, chervil, finocha, chard beets, corn salad, lettuces, all sorts of young salad, thyme, savory, and all sorts of pot-herbs.

Fruit.-- Peaches, grapes, figs, medlars, services, quinces, black and white bullace, walnuts, filberts, hazel-nuts, pears, and apples.

NOVEMBER. Meat.-Beef, mutton, veal, house-lamb, and doe-venison.

Poultry, &c.-Geese, turkeys, fowls, chickens, pullets, pigeons, wild ducks, teals, widgeons, woodcocks, snipes, larks, dotterels, hares, rabbits, partridges, and pheasants.

Fish.-Gurnets, dorces, salmon, trout, smelts, gudgeons, lobsters, holobets, barbet, carp, pike, tench, oysters, cockles, and muscles.

Vegetables, &c.-Carrots, turnips, parsnips, potatoes, skirret, salsifie, scorzonera, onions, leeks, shallots, rocambole, Jerusalem artichokes, cabbages, cauliflowers, savoys, sprouts, coleworts, spinage, chard' beets, cardoons, parsley, cresses, endive, chervil, thyme, lettuces, and all sorts of salad and pot-herbs.

Fruit.-Pears, apples, bullace, chesnuts, hazel-nuts, walnuts, medlars, services, and grapes.

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