ter for some time before they are dressed. They should neither
be so young as not to have acquired their good qualities, nor so old as
to be on the point of losing them. To boil them in soft water will best
preserve the colour of such as are green; or if only hard water be at
hand, a tea-spoonful of potash should be added. Great care should be
taken to pick and cleanse them thoroughly from dust, dirt, and insects,
and nicely to trim off the outside leaves. If allowed to soak awhile in
water a little salted, it will materially assist in cleansing them from
insects. All the utensils employed in dressing vegetables should be
extremely clean and nice; and if any copper vessel is ever used for the
purpose, the greatest attention must be paid to its being well tinned.
The scum which arises from vegetables as they boil should be carefully
removed, as cleanliness is essential both to their looking and eating
well. The lid of the saucepan should always be taken off when they boil,
to give access to the air, even if it is not otherwise thought
necessary. Put in the vegetables when the water boils, with a little
salt, and let them boil quickly; when they sink to the bottom, they are
generally done enough. Take them up immediately, or they will lose their
colour and goodness. Drain the water from them thoroughly, before they
are sent to table. When greens are quite fresh gathered, they will not
require so much boiling by at least a third of the time, as when they
have been gathered a day or two and brought to the public market. The
following table shows when the various kinds of vegetables are in
season, or the time of their earliest natural growth, and when they are
most plentiful, or in their highest perfection.

Artichokes, July, September,
---- Jerusalem ditto, Sept. November,
Angelica stalks, May, June,
Asparagus, April, June,
Beet roots, Dec. January,
Boricole, November, January
Cabbage, May, July,
---- Red ditto, July, August,
---- White ditto, October,
Cardoons, Nov. December,
Carrots, May, August,
Cauliflowers, June, August,
Celery, Sept. November,
Chervil, March, May,