ting,
haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters,
crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps.

_Game and Poultry._

The same as last month.

_Fruit._

Pineapples, all sorts of winter pears, golden pippins, nonpareils, all
sorts of winter apples, medlars, white and black bullace, and walnuts
kept in sand.

_Roots and Vegetables._

Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots,
garlic, rocambole, cauliflowers in the greenhouse, red and other
cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late
cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts
of sweet herbs, celery, endive, cabbage lettuces, brown and green cole,
and all sorts of small salads under glasses.

DECEMBER.

_Fish._

Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets,
haddock, whiting, sometimes turbots come with the soles, herrings,
perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles,
cockles, prawns, shrimps, Thames flounders, and smelts.

_Game and Poultry._

Hares, pheasants, partridges, moor or heath game, grouse, turkeys,
geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood
cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons,
blackbirds, thrushes, plover both green and grey.

_Fruit._

All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes
and grapes hung in the room, and walnuts kept in sand.

_Roots and Vegetables._

Same as the last month.

* * * * *

Beef, mutton, and veal, are in season all the year; house lamb in
January, February, March, April, May, October, November, and December.
Grass lamb comes in at Easter and lasts till April or May; pork from
September till April or May; roasting pigs all the year; buck venison in
June, July, August, and September; doe and heifer venison in October,
November, December, and January.

GENERAL RULES FOR A GOOD DINNER.

There should be always two soups, white and brown, two fish, dressed and
undressed; a bouilli and petits-pates; and on the sideboard a plain
roast joint, besides many savoury articles, such as hung beef, Bologna
sausages, pickles, cold ham, cold pie, &c. some or all of these
according to the number of guests, the names of which the head-servant
ought to whisper about to the company, occasionally offering them. He
should likewise carry about