VEGETABLES.—White potatoes, sweet potatoes, cabbage, onions, parsnips, oyster plant, okra, celery, chiccory, carrots, turnips, Jerusalem artichokes, French artichokes, Brussels-sprouts, beets, mushrooms raised in hot houses, pumpkins, winter squash, dry shallots and garden herbs for seasoning put up in the dried state.
MARCH.
MEATS.—Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.—Chickens, turkeys, ducks, rabbits, snipes, wild pigeons, capons.
FISH.—Striped bass, halibut, salmon, live codfish, chicken halibut, live lobster, Spanish mackerel, flounders, sheep's-head, pompano, grouper, red-snapper. Shad are plentiful this month. Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish, green turtle, terrapin, scallops, soft-shell clams, oysters, prawns, smoked salmon, smoked halibut, smoked haddock, salt codfish.
VEGETABLES.—Cabbage, turnips, carrots, parsnips, artichokes, white potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts, celery, mushrooms, salsify-chives, cress, parsley and other garden herbs, greens, rhubarb and cucumbers raised in hot beds.
APRIL.
MEATS.—Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.—Chickens, fowls, green geese, young ducks, capons, golden plover, squabs, wild ducks.