ii. Meat
Beef,grass-lamb, house-lamb, mutton, pork, veal, buck venison.
iii. Poultry and Game
Chickens, ducklings, fowls, geese, leverets, pigeons, plovers, pullets, rabbits, turkey poults, wheat-ears, wood-pigeons.
iv. Vegetables
Angelica, artichokes, asparagus, beans (French, kidney, and Windsor), white beet, cabbage, carrots, cauliflowers, chervil, cucumbers, endive, herbs of all sorts, leeks, lettuce, onions, peas, potatoes, radishes, salad of all sorts, spinach, turnips, vegetable marrow.
v. For Drying
Burnet, mint, tarragon, lemon thyme.
vi. Fruit
Apples: Quarrenden, stone pippin, golden russet. Apricots.Cherries: May-duke, bigaroon, white-heart. Currants; gooseberries; melons.Pears: Winter-green. Strawberries.Forced: Grapes, nectarines, peaches, pines.
37. In Season in July
i. Fish
Barbel, brill, carp, cod, conger-eels,crabs, cray-fish, dabs,dace, dory, eels, flounders, gurnets, haddocks, herrings, ling,lobsters,mackerel, mullet, perch, pike, plaice,prawns, salmon, skate, soles, tench, thornback, trout.
ii. Meat
Beef,grass-lamb, mutton, veal, buck venison.
iii. Poultry and Game
Chickens, ducks, fowls,green geese, leverets, pigeons, plovers, rabbits, turkey poults, wheat-ears, wild pigeons, wild rabbits.
iv. Vegetables
Artichokes, asparagus, balm, beans (French, kidney, scarlet, and Windsor), carrots, cauliflowers, celery, chervil, cucumbers, endive, herbs of all sorts, lettuces, mushrooms, peas, potatoes, radishes, salads of all sorts, salsify, scorzonera, sorrel, spinach, turnips.
v. For Drying
Knotted marjoram, mushrooms, winter savoury.
vi. For Pickling
French beans, red cabbage, cauliflowers, garlic, gherkins, nasturtiums, onions.
vii. Fruit
Apples: Codlin, jennetting, Margaret, summer pearmain, summer pippin, quarrenden. Apricots, cherries (black-heart), currants, plums, greengages, gooseberries, melons, nectarines, peaches.Pears: Catherine, green-chisel, jargonelle. Pineapples, raspberries, strawberries.
38. In Season in August
i. Fish
Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabs,dace, eels, flounders, gurnets, haddocks, herrings, lobsters,mackerel, mullet, oysters,perch, pike, plaice,prawns, salmon, skate, tench, thornback,turbot, whiting.
ii. Meat
Beef, grass-lamb, mutton, veal, buck venison.
iii. Poultry and Game
Chickens, ducks, fowls,green geese, grouse(from 12th), leverets, pigeons, plovers, rabbits, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.
iv. Vegetables
Artichokes,beans(French, kidney, scarlet and Windsor), white beet, carrots, cauliflowers, celery, cucumbers, endive, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.
v. For Drying
Basil, sage, thyme.
vi. For Pickling
Red cabbage, capsicums, chilies, tomatoes, walnuts.
vii. Fruit
Apples: Codlin, summer pearmain, summer pippin. Cherries, currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches.Pears: Jargonelle, summer, Bon Chrétien, Windsor. Plums, greengages, raspberries, Alpine strawberries.
Without Economy None can be Rich.
39. In Season in September
i. Fish
Barbel, brill, carp, cockles, cod, conger-eels, crab,dace, eels, flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels,oysters, perch, pike, plaice, prawns, shrimps, soles, tench, thornback, turbot, whiting.
ii. Meat
Beef, mutton, pork, veal, buck venison.
iii. Poultry and Game
Chickens, ducks, fowls,green geese, grouse, hares, larks, leverets, partridges, pigeons, plovers, rabbits,teal, turkeys, turkey poults, wheat-ears,wild ducks, wild pigeons, wild rabbits.
iv. Vegetables
Artichokes, Jerusalem artichokes, beans (French and scarlet), cabbages, carrots, cauliflowers, celery, cucumbers, endive, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, shalots, turnips.
v. Fruit
Apples: Golden nob, pearmain, golden rennet. Cherries (Morella), damsons, figs, filberts.Grapes: Muscadine, Frontignac, red and black Hamburgh, Malmsey. Hazel nuts, walnuts, medlars, peaches.Pears: Bergamot, brown beurré. Pineapples, plums, quinces, strawberries, walnuts.
40. In Season in October
i. Fish
Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs,dace, dory, eels, gudgeon, haddocks,hake, halibut, herrings, lobsters, mussels, oysters, perch,pike, prawns, salmon-trout, shrimps, smelts, soles, tench, thornback, whiting.
ii. Meat
Beef, mutton, pork, veal, doe venison.
iii. Poultry and Game
Chickens, dotterel, ducks, fowls, green geese, grouse, hares, larks, moor-game, partridges,pheasants, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, wild pigeons, wild rabbits, woodcocks.
iv. Vegetables
Artichokes, Jerusalem artichokes, broccoli, cabbages, cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions, parsnips, peas, potatoes, radishes, salad, Savoys, scorzonera, skirrets, shalots, spinach (winter), tomatoes, truffles, turnips.
v. Fruit
Apples: Pearmain, golden pippin, golden rennet, royal russet. Black and white bullace, damsons, late figs, almonds, filberts, hazel nuts, walnuts, filberts. Grapes, medlars.Peaches: Old Newington, October.Pears: Bergamot, beurré, Chaumontel, Bon Chrétien, swan's-egg. Quinces, services, walnuts.
41. In Season in November
i. Fish
Barbel, brill, turbot, carp, cockles, cod, crabs,dace, dory, eels, gudgeons, gurnets, haddocks,hake, halibut, herrings, ling, lobsters, mussels, oysters, perch,pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sprats, tench, thornback, turbot, whiting.
ii. Meat
Beef, house-lamb, mutton, pork, veal, doe venison.
iii. Poultry and Game
Chickens, dotterel, ducks, fowls,geese, grouse, hares, larks, partridges, pheasants, pigeons, rabbits,snipes, teal, turkey, wheat-ears, widgeon, wild ducks,wood-cocks.
iv. Vegetables
Jerusalem artichokes, beet root, borecole, broccoli, cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, scorzonera, skirrets, shalots, spinach, tomatoes, turnips.
vi. Fruit
Almonds.Apples: Holland pippin, golden pippin, Kentish pippin, nonpareil, winter pearmain, Wheeler's russets. Bullace, chestnuts, hazel nuts, walnuts, filberts, grapes, medlars.Pears: Bergamot, Chaumontel, Bon Chrétien.
With Economy, Few Need be Poor.
42. In Season in December
i. Fish
Barbel, brill, turbot, carp, cockles,cod, crabs, dab,dory, eels, gudgeon, gurnets, haddocks, bake, halibut, herrings,ling, lobsters, mackerel, mussels, oysters, perch, pike, plaice, ruffe, salmon, shrimps,skate, smelts, soles, sprats, sturgeon,tench, whitings.
ii. Meat
Beef, house-lamb, mutton, pork, veal, doe venison.
iii. Poultry and Game
Capons, chickens, ducks, fowls, geese, grouse, guinea-fowl, hares, larks, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, woodcocks.
iv. Vegetables
Jerusalem artichokes, beet root, borecole, white and purple broccoli, cabbages, cardoons, carrots, celery, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, scorzonera, skirrets, shalots, spinach, truffles, turnips,forcedasparagus.
v. Fruit
Almonds.Apples: Golden pippin, nonpareil, winter pearmain, golden russet. Chestnuts, hazel nuts, walnuts, filberts, Almeria grapes, medlars, oranges.Pears: Bergamot, beurré d'hiver.
43. Drying Herbs
Fresh herbs are preferable to dried ones, but as they cannot always be obtained, it is most important to dry herbs at the proper seasons:
These herbs always at hand will be a great aid to the cook. Herbs should be gathered on a dry day; they should be immediately well cleansed, and dried by the heat of a stove or Dutch oven. The leaves should then be picked off, pounded and sifted, put into stoppered bottles, labelled, and put away for use. Those who are unable or may not care to take the trouble to dry herbs, can obtain them prepared for use in bottles at the green-grocer's.
Do Good to your Enemy, that he may become Your Friend.
44. Dr. Kitchiner's Rules for Marketing
The best rule for marketing is to pay ready money for everything,
and to deal with the most respectable tradesmen
in your neighbourhood. If you leave it to their integrity to supply you with a good article at the fair market price, you will be supplied with better provisions, and at as reasonable a rate as those bargain-hunters who trot "
around, around, around about
" a market till they are trapped to buy some
unchewable
old poultry,
tough
tup-mutton,
stringy
cow-beef, or
stale
fish, at a very little less than the price of prime and proper food. With
savings
like these they toddle home in triumph, cackling all the way, like a goose that has got ankle-deep into good luck. All the skill of the most accomplished cook will avail nothing unless she is furnished with prime provisions. The best way to procure these is to deal with shops of established character: you may appear to pay, perhaps, ten
per cent.
more than you would were you to deal with those who pretend to sell cheap, but you would be much more than in that proportion better served.
Every trade has its tricks and deceptions; those who follow them can deceive you if they please, and they are too apt to do so if you provoke the exercise of their over-reaching talent. Challenge them to a game at "
Catch who can
," by entirely relying on your own judgment, and you will soon find nothing but very long experience can make you equal to the combat of marketing to the utmost advantage. If you think a tradesman has imposed upon you, never use a second word, if the first will not do, nor drop the least hint of an imposition; the only method to induce him to make an abatement is the hope of future favours; pay the demand, and deal with the gentleman no more; but do not let him see that you are displeased, or as soon as you are out of sight your reputation will suffer as much as your pocket has. Before you go to market, look over your larder, and consider well what things are wanting—especially on a Saturday. No well-regulated family can suffer a disorderly caterer to be jumping in and out to make purchases on a Sunday morning. You will be enabled to manage much better if you will make out a bill of fare for the week on the Saturday before; for example, for a family of half a dozen:
It is an excellent plan to have certain things on certain days. When your butcher or poulterer knows what you will want, he has a better chance of doing his best for you; and never think of ordering beef for roasting except for Sunday. When you order meat, poultry, or fish, tell the tradesman when you intend to dress it: he will then have it in his power to serve you with provision that will do him credit, which the finest meat, &c, in the world will never do, unless it has been kept a proper time to be ripe and tender.
(
Kitchiner's Cook's Oracle 56th Thousand. 5s. Houlston & Sons.
)
45. The Family Circle
Under this title a group of acquaintances in London once instituted and carried out a series of friendly parties. The following form of invitation, and the rules of the "Family Circle," will be found interesting, probably useful:
Will you do me the favour of meeting here, as a guest, on —— next, at seven precisely, a few friends who have kindly joined in an attempt to commence occasional pleasant and social parties, of which the spirit and intent will be better understood by the perusal of the few annexed remarks and rules fromYours sincerely, ——"They manage it better in France," is a remark to be often applied with reference to social life in England, and the writer fancies that the prevalence here of a few bad customs, easily changed, causes the disadvantageous difference between ourselves and our more courteous and agreeable neighbours.Worldly appearance; the phantom leading many to suppose that wealth is the standard of worth—in the minds of friends, a notion equally degrading to both parties.Overdress; causing unnecessary expense and waste of time.Expensive entertainments, as regards refreshments.Late hours.The following brief rules are suggested, in a hope to show the way to a more constant, easy, and friendly intercourse amongst friends, the writer feeling convinced that society is equally beneficial and requisite—in fact, that mankind in seclusion, like the sword in the scabbard, often loses polish, and gradually rusts.That meetings be held in rotation at each member's house, for the enjoyment of conversation; music, grave and gay; dancing, gay only; and card-playing at limited stakes.That such meetings commence at seven and end about or after twelve, and that members and guests be requested to remember that punctuality has been called the politeness of kings.That as gentlemen are allowed for the whole season to appear, like the raven, in one suit, ladies are to have the like privilege; and that no lady be allowed to quiz or notice the habits of another lady; and that demi-toilette in dress be considered the better taste in the family circle; not that the writer wishes to raise or lower the proper standard of ladies' dress, which ought to be neither too high nor too low, but at a happy medium.That any lady infringing the last rule be liable to reproof by the oldest lady present at the meeting, if the oldest lady, like the oldest inhabitant, can be discovered.That every member or guest, be requested to bring with them their own vocal, instrumental, or dance music, and take it away with them, if possible, to avoid loss and confusion.That no member or guest, able to sing, play, or dance, refuse, unless excused by medical certificate; and that no cold or sore throat be allowed to last more than a week.That as every member or guest known to be able to sing, play, or dance, is bound to do so if requested, the performer (especially if timid) is to be kindly criticized and encouraged; it being a fact well known, that the greatest masters of an art are always the most lenient critics, from their deep knowledge of the feeling, intelligence, and perseverance required to at all approach perfection.That gentlemen present do pay every attention to ladies, especially visitors; but such attention is to be general, and not particular—for instance, no gentleman is to dance more than three times with one lady during the evening, except in the case of lovers, privileged to do odd things during their temporary lunacy, and also married couples, who are expected to dance together at least once during the evening, and oftener if they please.That to avoid unnecessary expense, the refreshments be limited to cold meat, sandwiches, bread, cheese, butter, vegetables, fruits, tea, coffee, negus, punch, malt liquors, &c, &cThat all personal or face-to-face laudatory speeches (commonly called toasts, or, as may be, roasts) be for the future forbidden, without permission or inquiry, for reasons following:—That as the family circle includes bachelors and spinsters, and he, she, or they may be secretly engaged, it will be therefore cruel to excite hopes that may be disappointed; and that as some well-informed Benedick of long experience may after supper advise the bachelor to find the way to woman's heart—vice versa, some deep-feeling wife or widow, by "pity moven," may, perhaps, after supper advise the spinster the other way, which, in public, is an impropriety manifestly to be avoided.(suggested by a lady). That any lady, after supper, may (if she please) ask any gentleman apparently diffident, or requiring encouragement, to dance with her, and that no gentleman can of course refuse so kind a request.That no gentleman be expected to escort any lady home on foot beyond a distance of three miles, unless the gentleman be positive and the lady agreeable.Rule the Last:That as the foregoing remarks and rules are intended, in perfect good faith and spirit, to be considered general and not personal, no umbrage is to be taken, and the reader is to bear in mind the common and homely saying,—"Always at trifles scorn to take offence,It shows great pride and very little sense."P.S.—To save trouble to both parties, this invitation be deemed accepted, without the necessity to reply, unless refused within twenty-four hours.
"Always at trifles scorn to take offence,It shows great pride and very little sense."
As a Man Lives, so shall he Die.
46. Evening Pastimes
Among the innocent recreations of the fireside, there are few more commendable and practicable than those afforded by what are severally termed Anagrams, Arithmorems, Single and Double Acrostics, Buried Cities, &c, Charades, Conundrums, Cryptographs, Enigmas, Logogriphs, Puzzles, Rebuses, Riddles, Transpositions, &c Of these there are such a variety, that they are suited to every capacity; and they present this additional attraction, that ingenuity may be exercised in the
invention
of them, as well as in their solution. Many persons who have become noted for their literary compositions may date the origin of their success to the time when they attempted the composition of a trifling enigma or charade.
47. Acrostics
The acrostic is a short poem in which the first letters of each line, read collectively, form a name, word, or sentence. The word comes from the Greek
akros
, extreme, and
stichos
, order or line. The acrostic was formerly in vogue for valentine and love verses. When employed as a riddle it is called a
Rebus
, which
see
.
48. Acrostics (Double)
This very fashionable riddle is a double Rebus, the initial and final letters of a word or words selected making two names or two words. The usual plan is to first suggest the foundation words, and then to describe the separate words, whose initials and finals furnish the answer to the question. Thus:
A Party to charm the young and erratic—But likely to frighten the old and rheumatic.The carriage in which the fair visitants came:A very old tribe with a very old name;A brave Prince of Wales free from scandal or shame.The answer is Picnic.1.PPhaetonN2.IIceniI3.CCaradocC
Sometimes the Double Acrostic is in prose, as in this brief example:
A Briton supports his wig, his grand-mother, his comfort, and his country-women.The answer is, Beef—Beer:Bob, Eve, Ease, Fair.
49. Acrostics (Triple)
are formed on the same plan, three names being indicated by the initial, central, and final letters of the selected words.
50. Anagrams
are formed by the transposition of the letters of words or sentences, or names of persons, so as to produce a word, sentence, or verse, of pertinent or of widely different meaning. They are very difficult to discover, but are exceedingly striking when good. The following are some of the most remarkable:
51. Arithmorems
This class of riddle is of recent introduction. The Arithmorem is made by substituting figures in a part of the word indicated, for Roman numerals. The nature of the riddle—from the Greek
arithmos
, number, and the Latin
remanere
, back again—will be easily seen from the following example, which is a double Arithmorem:
The answer is
Havanna—Tobacco
.
H
alibu
t
,
A
llegr
o
,
V
er
b
,
A
ndalusi
a
,
N
arcoti
c
,
N
itri
c
,
A