N.B. Vegetables are cheapest soon after they come into full season.
| Names. | When best. | Names. | When best. |
| Artichokes | July to October. | Endive | June & all Winter. |
| Asparagus | May to July. | Leeks | Sept. & all Winter. |
| Beans, Windsor, &c. | Midsummer to September. | Lettuces | April & all Summer. |
| ——– French | Midsumr. & onwd. | Onions | June to November. |
| ——– Scarlet | July to October. | Parsley | All the year. |
| Beet-root | All the year. | Parsnips | Aug. & all Winter. |
| Borcole, or | November and all | Peas (green) | June to September. |
| Scotch Kale | the Winter. | Potatoes | May & all the year. |
| Brocoli | October and ditto. | Radishes | March to July. |
| Cabbage | May & all Summer. | Small Salad | All the year. |
| ———– red | July to September. | Salsafy and | |
| ———– Plants | All the year. | Scarzonera | July and August. |
| Carrots | May till Winter. | Sea Kale | April and May. |
| Cauliflowers | June to August. | Spinach (sprg.) | March to July. |
| Celery | June till March. | Do. (Winter) | Winter and Spring. |
| Corn Sallad | May to July. | Turnips | May to September. |
| Cucumbers | June to September. | Turnip Tops. | February to May. |
All vegetables are best if dressed as soon as gathered; and are in their greatest perfection just before they begin to flower.
Most Articles for Pickling will be in their prime in July and August; but walnuts not later than the middle of July; and mushrooms and white cabbage in September and October.
Herbs, of all kinds, should be gathered in a dry day; and when the roots are cut off, and the herbs are perfectly well cleaned from dust, &c. they should be divided into small bunches and dried very quick by the heat of a stove, or in a Dutch oven before a common fire, rather than by the heat of the sun, taking care that they be not burnt. When dry put them into bags, and hang them up in a dry place; or pound them and sift them through a hair sieve, and keep the powder in bottles closely stopped.
Sweet and Savory Herbs are best in season from May to August, according to their kinds.
The flavour and fragrance of fresh herbs are much finer than of those that are dried.
PASTRY, &c.
Here follow a great variety of the most useful and approved receipts in domestic economy, which are chiefly appropriate to the Housekeeper’s department; consisting of directions for making pastry, confectionary, preserves, pickles, perfumery, cosmetics, british wines, various articles of distillation, family medicine, and many miscellaneous receipts of general utility.