une. |
|Salsify | |July, August |August. |
|Scorzonera | |---- |---- |
|Sea Kale (No. 124) |Dec. & Jan.|April and May |May. |
|Savoury cabbage | {|September, and |November. |
| | {| following months | |
|Sorrel | |All the year |June & July. |
|Spinage, spring | {|March, April, and |June & July. |
| | {| following months | |
|Ditto, winter | {|Oct. Nov. and |November. |
| | {| following months | |
|Turnips | {|May, June, and |June & July. |
| | {| following months | |
|Ditto, tops (No. 132) | {|March, April, and |April and |
| | {| May | May. |
|Ditto, for salad | |April and May |June and |
|Ditto, Welch | |February | July. |
+------------------------+-----------+--------------------+-------------+

APPENDIX;

COMPRISING

DIRECTIONS FOR MAKING

PASTRY, PRESERVES, BREAD, PUDDINGS, PICKLES, &c. &c.

_Puff Paste._--(No. 1.)

To a pound and a quarter of sifted flour rub gently in with the hand
half a pound of fresh butter; mix up with half a pint of spring water;
knead it well, and set it by for a quarter of an hour; then roll it out
thin, lay on it, in small pieces, three quarters of a pound more of
butter, throw on it a little flour, double it up in folds, and roll it
out thin three times, and set it by for an hour in a cold place.

_Paste for Meat or Savoury Pies._--(No. 2.)

Sift two pounds of fine flour to one and a half of good salt butter,
break it into small pieces, and wash it well in cold water; rub gently
together the butter and flour, and mix it up with the yelk of three
eggs, beat together with a spoon; and nearly a pint of spring-water;
roll it out, and double it in folds three times, and it is ready.

_Tart Paste for Family Pies._--(No. 3.)

Rub in with the hand half a pound of butter into one pound and a quarter
of flour, mix it with half a pint of water, and knead it well.

_Sweet, or short and crispe