MARCH.
Fish.
Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, eels, gudgeons, mullet, and sometimes mackerel, comes in.
Poultry.
Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, guinea-fowl.
Fruit.
Pineapples, the golden ducket, Dorset pippins, rennetings, Loan’s pearmain, nonpareils, John apples, the later bonchretien and double-blossom pears.
Roots and Vegetables.
Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus forced, cucumbers in hotbeds, French beans and peas in hothouses, and young radishes and onions.