ii. Meat:
Beef, house-lamb, mutton, pork, veal, and doe venison.
iii. Poultry and Game:
Capons, chickens, ducks, wild-ducks, fowls, geese, grouse, hares, larks, moor-game, partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), widgeons, woodcocks.
iv. Vegetables:
Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.
v. Forced Vegetables:
Asparagus, cucumbers, mushrooms, sea-kale.
vi. Fruit: