of the year in which, by nature
and common culture, and the mere operation of the sun and climate,
they are most plenteous and in perfection.

1089. New Potatoes and Green Peas.

New Potatoes and green peas, unless sent to us from warmer latitudes
than our own, are seldom worth eating before Midsummer.

1090. Unripe Vegetables.

Unripe vegetables are as insipid and unwholesome as unripe fruits.

1091. The Quality of Vegetables.

As to the quality of vegetables, the middle size are preferable to the
largest or the smallest; they are more tender, juicy, and full of
flavour, just before they are quite full-grown: freshness is their
chief value and excellence. The eye easily discovers if they have been
kept too long; they soon lose their beauty in all respects.

1092. Freshness of Vegetables.

Roots, greens, salads, &c., and the various productions of the garden,
when first gathered, are plump and firm, and have a fragrant freshness
no art can give them again; though it will refresh them a little to put
them into cold spring water for some time before they are dressed.

1093. To Boil Vegetables.

Soft water will best preserve the colour of such as are green; if you
have only hard water, put to it a teaspoonful of carbonate of potash.

1094. Preparing Vegetables.

Take care to wash and cleanse Vegetables thoroughly from dust, dirt,
and insects--this requires great attention. Pick off all the outside
leaves, trim them nicely, and if they are not quite fresh-gathered and
have become flaccid, it is absolutely necessary to restore their
crispness before cooking them, or they will be tough and unpleasant.
To do this, lay them in a pan of clean water, with a handful of salt
in it, for an hour before you dress them. Most vegetables being more
or less succulent, it is necessary that they possess their full
proportion of fluids in order to retain that state of crispness and
plumpness which they have when growing.

1095. Staleness.

On being cut or gathered, the exhalation from their surface continues,
while from the open vessels of the cut surface there is often great
exudation or evaporation, and thus their natural moisture is
diminished; tho tender leaves become flaccid, and the thicker masses
or roots lose their plumpness. This is not only less pleasant to the
eye, but is a serious injury to the nutritious powers of the
vegetable; for in this