ii. Meat
Beef, grass-lamb, mutton, veal, buck venison.
iii. Poultry and Game
Chickens, ducks, fowls, green geese, leverets, pigeons, plovers, rabbits, turkey poults, wheat-ears, wild pigeons, wild rabbits.
iv. Vegetables
Artichokes, asparagus, balm, beans (French, kidney, scarlet, and Windsor), carrots, cauliflowers, celery, chervil, cucumbers, endive, herbs of all sorts, lettuces, mushrooms, peas, potatoes, radishes, salads of all sorts, salsify, scorzonera, sorrel, spinach, turnips.
v. For Drying
Knotted marjoram, mushrooms, winter savoury.
vi. For Pickling
French beans, red cabbage, cauliflowers, garlic, gherkins, nasturtiums, onions.