Corn Salad, May, June,
Cucumbers, July, September,
Endive, June, October,
Kidney Beans, July, August,
Leeks, Sept. December,
Lettuce, April, July,
Onions, August, November,
Parsley, February, March,
Parsnips, July, October,
Peas, June, August,
Potatoes, June, November,
Radishes, March, June,
---- Spanish ditto, August, September,
Scarlet Beans, July, August,
Small Salad, May, June,
Salsify, July, August,
Scorzonera, July, August,
Sea Kale, April, May,
Shalots, August, October,
Savory Cabbage, Sept. November,
Sorrel, June, July,
Spinage, March, July,
---- Winter ditto, Oct. November,
Turnips, May, July,
Turnip tops, April, May,
Windsor Beans, June, August.

VEGETABLES AND FISH. Pick, wash, and chop some sorrel, spinage, small
onions or chives, and parsley. Put them into a stewpan with fresh
butter, a good spoonful of lemon or Seville orange juice, or vinegar and
water, some essence of anchovy, and cayenne pepper. Do these gently over
the fire till the vegetables are tender, then put in the fish, and stew
them till well done.

VEGETABLE ESSENCES. The flavour of the various sweet and savoury herbs
may be obtained, by combining their essential oils with rectified spirit
of wine, in the proportion of one dram of the former to two ounces of
the latter; by picking the leaves, and laying them in a warm place to
dry, and then filling a wide-mouth bottle with them, and pouring on them
wine, brandy, or vinegar, and letting them steep for fourteen days.

VEGETABLE MARROW. Take off all the skin of six or eight gourds, put them
into a stewpan with water, salt, lemon juice, and a bit of butter, or
fat bacon. Let them stew gently till quite tender, and serve them up
with rich Dutch sauce, or any other sauce highly flavoured.

VEGETABLE P