Enquire Within
Upon Everything

the great Victorian-era domestic standby

with hyperlinked index

"Whether You Wish to Model a Flower in Wax;
to Study the Rules of Etiquette;
to Serve a Relish for Breakfast or Supper;
to Plan a Dinner for a Large Party or a Small One;
to Cure a Headache;
to Make a Will;
to Get Married;
to Bury a Relative;
Whatever You May Wish to Do, Make, or to Enjoy,
Provided Your Desire has Relation to the Necessities of Domestic Life,
I Hope You will not Fail to 'Enquire Within.'"—Editor.

1894

Table of Contents

[Companion Works to Enquire Within]

title price
Daily Wants, Dictionary of 7s. 6d.
Useful Knowledge, Dictionary of 10s.
Medical and Surgical Knowledge, Dictionary of 5s.
Reason Why. Christian Denominations 3s. 6d.
Reason Why. Physical Geography and Geology 3s. 6d.
Reason Why. General Science 2s. 6d.
Reason Why. Natural History 2s. 6d.
Historical Reason Why. English History 2s. 6d.
Reason Why. Gardener's and Farmer's 2s. 6d.
Reason Why. Domestic Science for Housewives 2s. 6d.
Biblical Reason Why. Sacred History 2s. 6d.
Family Save-All; or, Secondary Cookery, etc. 2s. 6d.
Journey of Discovery, or, The Interview 2s. 6d.
Practical Housewife and Family Medical Guide 2s. 6d.
Notices to Correspondents 2s. 6d.
Corner Cupboard. A Family Repository 2s. 6d.
How a Penny Became a Thousand Pounds
Life Doubled by the Economy of Time
Either of these two Works separately
2s. 6d.

1s. 6d. cloth
Wonderful Things of All Nations, Two Series each 2s. 6d.
The Historical Finger-Post 2s. 6d.

[By the Same Editor]

title price
History of Progress in Great Britain. Two Series each 6s.
That's It; or, Plain Teaching. Cloth, gilt edges 3s. 6d.
Walks Abroad and Evenings at Home. Cloth, gilt edges 3s. 6d.
Elegant Work for Delicate Fingers 1s.
Philosophy and Mirth United by Pen and Pencil 1s.
Handy Book of Shopkeeping, or, Shopkeeper's Guide 1s.
Shilling Kitchiner, or, Oracle of Cookery for the Million 1s.

[Editor's Preface]

If there be any among my Readers who, having turned over the pages of "Enquire Within," have hastily pronounced them to be confused and ill-arranged, let them at once refer to [The Index], at page 389, and for ever hold their peace.

The [Index] is, to the vast congregation of useful hints and receipts that fill the pages of this volume, what the Directory is to the great aggregation of houses and people in London.

No one, being a stranger to London, would run about asking for "Mr. Smith." But, remembering the Christian name and the profession of the individual wanted, he would turn to the Directory, and trace him out.

Like a house, every paragraph in "Enquire Within" has its number,—and the [Index] is the Directory which will explain what Facts, Hints, and Instructions inhabit that number.

For, if it be not a misnomer, we are prompted to say that "Enquire Within" is peopled with hundreds of ladies and gentlemen, who have approved of the plan of the work, and contributed something to its store of useful information. There they are, waiting to be questioned, and ready to reply. Within each page some one lives to answer for the correctness of the information imparted, just as certainly as where, in the window of a dwelling, you see a paper directing you to "Enquire Within," some one is there to answer you.

Housekeepers of experience live at Nos. [1], [30], [438], [1251] and [2091]; old Dr. Kitchiner lives at [44]; Captain Crawley is to be found at [46] and [2568]; the well-known Mrs. Warren lives at [1809]; Miss Acton at [1310]; Dr. Franklin at [1398]; Mrs. Hitching at [215]; Mr. Banting at [1768]; Dr. Wilson Philip at [1762]; Mr. Withering at [2338]; Mr. Mechi at [997]; Dr. Stenhouse at [1776]; Dr. Erasmus Wilson at [1700]; Dr. Southwood Smith at [1743]; Dr. Blair at [2180]; M. Soyer at [1130]; Dr. Babington at [2407]; Miss Gifford at [2337]; and Dr. Clark at [2384]. In addition to these and many more, a Doctor lives at [475]; a Gardener at [249]; a Schoolmaster at [161]; a Butcher at [27]; a Dancing-Master at [139]; an Artist at [2548]; a Naturalist at [2330]; a Dyer at [2682]; a Modeller at [2346]; a Professed Cook at [1032]; a Philanthropist at [1368]; a Lawyer at [1440]; a Surgeon at [796]; a Chess Player at [71]; a Whist Player, almost next door, at [73]; a Chemist at [650]; a Brewer at [2267]; a Lawn Tennis Player at [2765]; a homœopathic Practitioner at [925]; a Wood-stainer at [1413]; two Confectioners at [1628] and [2024]; a Poultry-Keeper at [1642]; a Meteorologist at [962]; Philosophers at [973] and [1783]; a Practical Economist at [985]; a Baker at [1002]; a Master of the Ceremonies at [1924] and [2613]; a Bird Fancier at [2155]: a Washerwoman at [2729]; an Analytical Chemist at [2747]; an Accountant at [2769]; and so on.

Well! there they live—always at home. Knock at their doors—Enquire Within. No Fees to Pay!!

Much care has been taken in selecting the information that is given, and, as is amply shown by the above list, so many kind and competent friends have lent a hand in the production of this volume that is impossible to turn to any page without at once being reminded of the Generous Friend who abides there.

To some extent, though in a far less degree, assistance has been rendered by the authors of many useful and popular works, for which due acknowledgment must be made. Chief among these works are Dr. Kitchiner's "Cooks' Oracle"; "The Cook," in Houlston and Sons' Industrial Library; "The Shopkeeper's Guide;" "The Wife's Own Cookery," "The Practical Housewife," and many of the volumes of the "Reason Why" series.

Lastly, as in everyday life it is found necessary at times to make a thorough inspection of house and home, and to carry out requisite repairs, alterations, and additions, this has been done in the recent editions of "Enquire Within," to which some hundreds of paragraphs have been added, while others have been remodelled and revised in accordance with the progress of the times in which we live. Care, however, has been taken to alter nothing that needed no alteration, so that, practically, this Popular Favourite is still the old "Enquire Within;" improved, it is true, but in no way so changed as to place it beyond the recognition of those to whom it has been a Book Of Constant Reference since its first appearance.

[Publisher's Preface]

to the Seventy-Fifth Edition

The unparalleled success achieved by "

Enquire Within Upon Everything

" demands special mention from its Publishers at the present moment. Its prominent characteristics—varied usefulness and cheapness—have won for it universal esteem. There is scarcely a spot reached by English civilization to which this book has not found its way, receiving everywhere the most cordial welcome and winning the warmest praise. Proof of this world-wide popularity is clearly shown by the record of the number of copies sold, now amounting to the wonderful total of

One Million Copies

—a sale which the Publishers believe to be

absolutely without precedent

among similar books of reference. This result has been mainly brought about by the kindly interest shown in the book by many friends, to whom the Publishers' most hearty thanks are tendered for their generous support and recommendations.

The work of revision has been carried on from year to year with watchfulness and care, and many Additions have been made, both modern and interesting, including Homœopathy, Lawn Tennis, &c Enquirers on the laws of Landlord and Tenant, Husband and Wife, Debtor and Creditor, are supplied with the latest information. Diseases and their Remedies, and Medicines, their Uses and Doses, have received special attention. The Index has been considerably extended, and with the aid of this, and the Summary of Contents, it is hoped that no Enquirer will fail to receive complete and satisfactory replies.

The "Enquire Within" and "Reason Why" Series

now comprises Twenty-seven Volumes, containing upwards of

Seven Thousand

pages of closely printed matter. They are entirely original in plan, and executed with the most conscientious care. The Indexes have been prepared with great labour, and alone occupy about 500 pages. A vast Fund of valuable Information, embracing every Subject of Interest or Utility, is thus attainable, and at a merely nominal Cost.

These Works are in such general demand, that the Sale has already reached considerably upwards of

One-and-a-Half Million Volumes

.

The attention of all parties interested in the dissemination of sound Theoretical Instruction and Practical Knowledge is particularly directed to the Twenty-seven Volumes in this Series of Popular and Valuable Books.

volume title details
1-3 Daily Wants, the Dictionary of containing nearly 1,200 pages of Information upon all matters of Practical and Domestic Utility. Above 118,000 copies have been sold.
4-7 Useful Knowledge, the Dictionary of a Book of Reference upon History, Geography, Science, Statistics, &c A Companion Work to the Dictionary of Daily Wants.
8 & 9 Medical and Surgical Knowledge, the Dictionary of a Complete Practical Guide on Health and Disease, for Families, Emigrants, and Colonists.
10 Enquire Within Upon Everything
11 The Reason Why, Christian Denominations giving the Origin, History, and Tenets of the Christian Sects, with the Reasons assigned by themselves for their Specialities of Faith and forms of Worship.
12 The Reason Why, Physical Geography and Geology containing upwards of 1,200 Reasons, explanatory of the Physical Phenomena of Earth and Sea, their Geological History, and the Geographical distribution of Plants, Animals, and the Human Race.
13 The Reason Why, Biblical and Sacred History a Family Guide to Scripture Readings, and a Handbook for Biblical Students.
14 The Reason Why, General Science giving Hundreds of Reasons for things which, though generally received, are imperfectly understood. This Volume has reached a sale of 53,000.
15 The Reason Why, Historical designed to simplify the study of English History.
16 The Reason Why, Natural History giving Reasons for very numerous interesting Facts in connection with the Habits and Instincts of the various Orders of the Animal Kingdom.
17 The Reason Why, Gardening and Farming giving some Thousands of Reasons for various Facts and Phenomena in reference to the Cultivation and Tillage of the Soil.
18 The Reason Why, Houswife's Science affording to the Manager of Domestic Affairs intelligible Reasons for the various duties she has to superintend or to perform.
19 Journey of Discovery All Round Our House, or, The Interview with copious Information upon Domestic Matters.
20 The Practical Housewife and Family Medical Guide a Series of Instructive Papers on Cookery, Food, Treatment of the Sick, &c, &c
21 The Family Save-All a System of Secondary Cookery with Hints for Economy in the use of Articles of Household Consumption.
22 Notices to Correspondents a Work full of curious Information on all Subjects, gathered from actual Answers to Correspondents of various Magazines and Newspapers.
23 The Corner Cupboard containing Domestic Information, Needlework Designs, and Instructions for the Aquarium, &c
24 Life Doubled by the Economy of Time and How a Penny Became a Thousand Pounds The first of these teaches the Value of Moments, and shows how Life may be abridged by a careless indifference to trifles of time; the second pursues a similar argument with reference to Money.
25 & 26 Wonderful Things affording interesting descriptions of the Wonders of all Nations, with Illustrations.
27 The Historical Finger-Post giving briefly, but clearly, the meaning and origin of hundreds of Terms, Phrases, Epithets, Cognomens, Allusions, &c, in connection with History, Politics, Theology, Law, Commerce, Literature, Army and Navy, Arts and Sciences, Geography, Tradition, National, Social, and Personal Characteristics. &c

1. Choice of Articles of Food

Nothing is more important in the affairs of housekeeping than the choice of wholesome food. Apropos to this is an amusing conundrum which is as follows:—"A man went to market and bought

two

fish. When he reached home he found they were the same as when he had bought them; yet there were

three!

How was this?" The answer is—"He bought two mackerel, and one

smelt!

" Those who envy him his bargain need not care about the following rules; but to others they will be valuable:

2. Mackerel

must be perfectly fresh, or it is a very indifferent fish; it will neither bear carriage, nor being kept many hours out of the water. The firmness of the flesh and the clearness of the eyes must be the criteria of fresh mackerel, as they are of all other fish.

3. Turbot, and all flat white fish

are rigid and firm when fresh; the under side should be of a rich cream colour. When out of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid. A clear bright eye in any fish is also a mark of its being fresh and good.

4. Cod

is known to be fresh by the rigidity of the muscles (or flesh), the redness of the gills, and clearness of the eyes. Crimping much improves this fish.

5. Salmon

The flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught; for no method can completely preserve the delicate flavour that salmon has when just taken out of the water. A great deal of what is brought to London has been packed in ice, and comes from the Scotch and Irish rivers, and, though perfectly fresh, is not quite equal to salmon from English streams.

6. Herrings

should be eaten when very fresh; and, like mackerel, will not remain good many hours after they are caught. But they are excellent, especially for breakfast relishes, either salted, split, dried, and peppered, or pickled. Mackerel are very good when prepared in either of these ways.

7. Fresh-Water Fish

The remarks as to firmness and clear fresh eyes apply to this variety of fish, of which there are carp, tench, pike, perch, &c

8. Lobsters

recently caught, have always some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger; when this cannot be produced, the lobster must have been too long kept. When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. The heaviest lobsters are the best; when light they are watery and poor. Hen lobsters may generally be known by the spawn, or by the breadth of the "flap."

9. Crab and Crayfish

must be chosen by observations similar to those given above in the choice of lobsters. Crabs have an agreeable smell when fresh.

10. Prawns and Shrimps

when fresh, are firm and crisp.

11. Oysters

If fresh, the shell is firmly closed; when the shells of oysters are open, they are dead, and unfit for food. The small-shelled oysters, the Byfleet, Colchester, and Milford, are the finest in flavour. Larger kinds, as the Torbay oysters, are generally considered only fit for stewing and sauces, and as an addition to rump-steak puddings and pies, though some persons prefer them to the smaller oysters, even when not cooked. Of late years English oysters have become scarce and dear; and in consequence the American Blue Point oysters find a ready market.

12. Beef

The grain of ox beef, when good, is loose, the meat red, and the fat inclining to yellow. Cow beef, on the contrary, has a closer grain and whiter fat, but the meat is scarcely as red as that of ox beef. Inferior beef, which is meat obtained from ill-fed animals, or from those which had become too old for food, may be known by a hard, skinny fat, a dark red lean, and, in old animals, a line of horny texture running through the meat of the ribs. When meat rises up quickly, after being pressed by the finger, it may be considered as being the flesh of an animal which was in its prime; but when the dent made by pressure returns slowly, or remains visible, the animal had probably passed its prime, and the meat consequently must be of inferior quality.

13. Veal

should be delicately white, though it is often juicy and well-flavoured when rather dark in colour. Butchers, it is said, bleed calves purposely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless. On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge. Large, overgrown veal is inferior to small, delicate, yet fat veal. The fillet of a cow-calf is known by the udder attached to it, and by the softness of the skin; it is preferable to the veal of a bull-calf.

14. Mutton

The meat should be firm and close in grain, and red in colour, the fat white and firm. Mutton is in its prime when the sheep is about five years old, though it is often killed much younger. If too young, the flesh feels tender when pinched; if too old, on being pinched it wrinkles up, and so remains. In young mutton, the fat readily separates; in old, it is held together by strings of skin. In sheep diseased of the rot, the flesh is very pale-coloured, the fat inclining to yellow; the meat appears loose from the bone, and, if squeezed, drops of water ooze out from the grains; after cooking, the meat drops clean away from the bones. Wether mutton is preferred to that of the ewe; it may be known by the lump of fat on the inside of the thigh.

15. Lamb

This meat will not keep long after it is killed. The large vein in the neck is bluish in colour when the fore quarter is fresh, green when it is becoming stale. In the hind quarter, if not recently killed, the fat of the kidney will have a slight smell, and the knuckle will have lost its firmness.

16. Pork

When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy. Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased pig.

17. Bacon

should have a thin rind, and the fat should be firm, and tinged red by the curing; the flesh should be of a clear red, without intermixture of yellow, and it should firmly adhere to the bone. To judge the state of a

ham

, plunge a knife into it to the bone; on drawing it back, if particles of meat adhere to it, or if the smell is disagreeable, the curing has not been effectual, and the ham is not good; it should, in such a state, be immediately cooked. In buying a ham, a short thick one is to be preferred to one long and thin. Of English hams, Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, the Westphalian. The bacon and "sugar cured" hams now imported in large quantities from Canada and the United States are both cheap and good.

18. Venison

When good, the fat is clear, bright, and of considerable thickness. To know when it is necessary to cook it, a knife must be plunged into the haunch; and from the smell the cook must determine whether to dress it at once, or to keep it a little longer.

19. Turkey

In choosing poultry, the age of the bird is the chief point to be attended to. An old turkey has rough and reddish legs; a young one smooth and black. Fresh killed, the eyes are full and clear, and the feet moist. When it has been kept too long, the parts about the vent have a greenish appearance.

20. Common Domestic Fowls

when young, have the legs and combs smooth; when old these parts are rough, and on the breast long hairs are found when the feathers axe plucked off: these hairs must be removed by singeing. Fowls and chickens should be plump on the breast, fat on the back, and white-legged.

21. Geese

The bills and feet are red when old, yellow when young. Fresh killed, the feet are pliable, but they get stiff when the birds are kept too long. Geese are called green when they are only two or three months old.

22. Ducks

Choose them with supple feet and hard plump breasts. Tame ducks have yellow feet, wild ones red.

23. Pigeons

are very indifferent food when they are kept too long. Suppleness of the feet shows them to be young; the flesh is flaccid when they are getting bad from keeping. Tame pigeons are larger than wild pigeons, but not so large as the wood pigeon.

24. Hares and Rabbits

when old, have the haunches thick, the ears dry and tough, and the claws blunt and ragged. A young hare has claws smooth and sharp, ears that easily tear, and a narrow cleft in the lip. A leveret is distinguished from a hare by a knob or small bone near the foot.

25. Partridges

when young, have yellowish legs and dark-coloured bills. Old partridges are very indifferent eating.

26. Woodcocks and Snipes

when old, have the feet thick and hard; when these are soft and tender, they are both young and fresh killed. When their bills become moist, and their throats muddy, they have been too long killed.

(See

[Food in Season]

, Pars.

[30]

—

[42]

.)

27. Names and Situations of the Various Joints

28. Meats

In different parts of the kingdom the method of cutting up carcases varies. That which we describe below is the most general, and is known as the English method.

i. Beef
Fore-Quarter fore-rib (five ribs)
middle rib (four ribs)
chuck (three ribs)
shoulder piece (top of fore leg)
brisket (lower or belly part of the ribs)
clod (fore shoulder blade)
neck
shin (below the shoulder)
cheek
Hind-Quarter Sirloin
rump
aitch-bone these are the three divisions of the upper part of the quarter
buttock and mouse-buttock which divide the thigh
veiny piece joining the buttock
thick flank and thin flank (belly pieces)
and leg
The sirloin and rump of both sides form a baron.

Beef is in season all the year; best in winter.

The Miser Fasts with Greedy Mind to Spare.

ii. Mutton
shoulder
breast (the belly)
over which are the loin (chump, or tail end)
loin (best end)
neck (best end)
neck (scrag end)
leg
haunch or leg and chump end of loin
and head
A chine is two necks
a saddle two loins

Mutton is best in winter, spring, and autumn.

iii. Lamb
is cut into fore quarter
hind quarter
saddle
loin
neck
breast
leg
and shoulder

'Grass lamb' is in season from Easter to Michaelmas;
'House lamb' from Christmas to Lady-day.

iv. Pork
is cut into leg
hand or shoulder
hind loin
fore loin
belly-part
spare-rib, or neck
and head

Pork is in season nearly all the year round, but is better relished in winter than in summer.

v. Veal
is cut into neck (scrag end)
neck (best end)
loin (best end)
loin (chump, or tail end)
fillet (upper part of hind leg)
hind knuckle which joins the fillet
knuckle of fore leg
blade (bone of shoulder)
breast (best end)
and breast (brisket end)

Veal is always in season, but dear in winter and spring.

vi. Venison
is cut into haunch
neck
shoulder
and breast

Doe venison is best in January, October, November, and December, and buck venison in June, July, August, and September.

vii. Scottish mode of division.

According to the English method the carcase of beef is disposed of more economically than upon the Scotch plan. The English plan affords better steaks, and better joints for roasting; but the Scotch plan gives a greater variety of pieces for boiling. The names of pieces in the Scotch plan, not found in the English, are:

the hough or hind leg
the nineholes or English buttock
the large and small runner taken from the rib and chuck pieces of the English plan
the shoulder-lyer the English shoulder, but cut differently
the spare-rib or fore-sye the sticking piece, &c

The Scotch also cut mutton differently.

viii. Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The Tongue is highly esteemed. The Heart, stuffed with veal stuffing, roasted, and served hot, with red currant jelly as an accompaniment, is a palatable dish. When prepared in this manner it is sometimes called

Smithfield Hare

, on account of its flavour being something like that of roast hare.

ix. Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet, Heart, &c

29. Relative Economy of the Joints

i. The Round

is, in large families, one of the most profitable parts owing to its comparative freedom from bone: it is usually boiled, and is generally sold at the same price as the sirloin, and ribs. It is sometimes divided downwards, close to the bone; one side being known as the

top side

, and the other as the

silver side

. Either of these parts is as good roasted as boiled.

ii. The Brisket

is always less in price than the roasting parts. It is not so economical a part as the round, having more bone with it, and more fat. Where there are children, very fat joints are not desirable, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to fat. This joint also requires more cooking than many others; that is to say, it requires a double allowance of time to be given for simmering it; it will, when served, be hard and scarcely digestible if no more time be allowed to simmer it than that which is sufficient for other joints and meats. Joints cooked in a boiler or saucepan, should always be

simmered

, that is to say, boiled as slowly as possible. Meat boiled fast, or "at a gallop," as the phrase goes, is always tough and tasteless. The brisket is excellent when stewed; and when cooked fresh (i.e., unsalted) an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner.

iii. The Edge-bone, or Aitch-bone

is not considered to be a very economical joint, the bone being large in proportion to the meat; but the greater part of it, at least, is as good as that of any prime part. On account of the quantity of bone in it, it is sold at a cheaper rate than the best joints. It may be roasted or boiled.

iv. The Rump

is the part of which the butcher makes great profit, by selling it in the form of steaks, but the whole of it may be purchased as a joint, and at the price of other prime parts. It may be turned to good account in producing many excellent dishes. If salted, it is simply boiled; if used unsalted, it is generally stewed.

v. The Veiny Piece

is sold at a moderate price per pound; but, if hung for a day or two, it is very good and very profitable. Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable.

vi. The Leg and Shin

afford excellent stock for soup; and, if not reduced too much, the meat taken from the bones may be served as a stew with vegetables; or it may be seasoned, pounded with butter, and potted; or, chopped very fine, and seasoned with herbs, and bound together by egg and bread crumbs, it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoonfuls of the soup.

vii. Ox-cheek

makes excellent soup. The meat, when taken from the bones, may be served as a stew.

viii. The Sirloin and the Ribs

are the roasting parts of beef, and these bear in all places the highest price. The more profitable of these two joints at a family table is the ribs. The bones, if removed from the beef before it is roasted, are useful in making stock for soup. When boned, the meat of the ribs is often rolled up on the shape of a small round or fillet, tied with string, and roasted; and this is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the fatter parts, at the lower end of the bones.

30. Food in Season

There is an old maxim, "A place for everything, and everything in its place," To which may be added another, "A season for everything, and everything in season."

[Fish, Poultry, &c, whose names are distinguished by

Italics

in each month's "Food in Season," are to be had in the highest perfection during the month.]

31. In Season in January

i. Fish:

Barbel, brill, carp, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.

ii. Meat:

Beef, house-lamb, mutton, pork, veal, and doe venison.

iii. Poultry and Game:

Capons, chickens, ducks, wild-ducks, fowls, geese, grouse, hares, larks, moor-game, partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), widgeons, woodcocks.

iv. Vegetables:

Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.

v. Forced Vegetables:

Asparagus, cucumbers, mushrooms, sea-kale.

vi. Fruit:

Almonds. Apples: Golden pippin, golden russet, Kentish pippin, nonpareil, winter pearmain. Pears: Bergamot d'Hollande, Bon Chrétien, Chaumontel, Colmar, winter beurré. Grapes: English and foreign. Chestnuts, medlars, oranges, walnuts, filbert nuts.

The Hypocrite Will Fast Seem More Holy.

32. In Season in February

i. Fish

Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, thornback, turbot, whiting.

ii. Meat

Beef, house-lamb, mutton, pork, veal.

iii. Poultry and Game

Capons, chickens, ducklings, geese, hares, partridges, pheasants, pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey poults, wild-ducks, woodcocks.

iv. Vegetables

Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, leeks, lettuces, mint (dry), mushrooms, onions, parsnips, parsley, potatoes, radish, rape, rosemary, sage, salsify, Savoys, scorzonera, shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips, winter savoury.

v. Forced Vegetables

Asparagus, cucumbers, mushrooms, sea-kale, &c

vi. Fruit

Apples: Golden pippin, golden russet, Holland pippin, Kentish pippin, nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges. Pears: Bergamot, winter Bon Chrétien, winter Russelet.

33. In Season in March

i. Fish

Brill, carp, cockles, cod, conger-eels, crabs, dabs, dory, eels, flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch, pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles, sturgeon, turbot, tench, and whiting.

ii. Meat

Beef, house-lamb, mutton, pork, veal.

iii. Poultry and Game

Capons, chickens, ducklings, fowls, geese, grouse, leverets, pigeons, rabbits, snipes, turkeys, woodcocks.

iv. Vegetables

Artichokes (Jerusalem), beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), kale (sea and Scotch), lettuces, mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, Savoys, shalots, sorrel, spinach, tarragon, thyme, turnips, turnip-tops.

v. Forced Vegetables

Asparagus, French beans, cucumbers, and rhubarb.

vi. Fruit

Apples: Golden russet, Holland pippin, Kentish pippin, nonpareil, Norfolk beefing, Wheeler's russet. Chestnuts, oranges. Pears: Bergamot, Chaumontel, winter Bon Chrétien. Forced: Strawberries.

34. In Season in April

i. Fish

Brill, carp, chub, cockles, cod, conger-eels, crabs, dabs, dory, eels, floandeis, halibut, herrings, ling, lobsters, mackerel, mullets, mussels, oysters, perch, pike, prawns, plaice, salmon, shrimps, skate, smelts, soles, sturgeon, tench, trout, turbot, whiting.

ii. Meat

Beef, grass-lamb, house-lamb, mutton, pork, veal.

iii. Poultry and Game

Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, rabbits, turkey poults, wood-pigeons.

iv. Vegetables

Asparagus, broccoli, chervil, colewort, cucumbers, endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips, peas, radishes, sea-kale, sorrel, spinach, small salad, tarragon, turnip-radishes, turnip-tops, and rhubarb.

vi. Fruit

Apples: Golden russet, nonpareil, Wheeler's russet. Nuts, oranges. Pears: Bergamot, Bon Chrétien, Carmelite. Forced: Apricots, cherries, strawberries.

35. In Season in May

i. Fish

Brill, carp, chub, cod, conger-eels, crab, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, lobsters, mackerel, mullet, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, trout, turbot, whiting.

ii. Meat

Beef, grass-lamb, house-lamb, mutton, pork, veal.

iii. Poultry and Game

Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, rabbits; wood-pigeons.

iv. Vegetables

Angelica, artichokes, asparagus, balm, kidney-beans, cabbage, carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all sorts, lettuce, mint, onions, parsley, peas, new potatoes, radishes, rhubarb, salad of all sorts, sea-kale, sorrel, spinach, turnips.

vi. Fruit

Apples: Golden russet, winter russet. May-duke cherries; currants; gooseberries; melons. Pears: L'amozette, winter-green. Forced: Apricots, peaches, strawberries.

36. In Season in June

i. Fish

Carp, cod, conger-eels, crabs, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddocks, herrings, ling, lobsters, mackerel, mullet, perch, pike, plaice, prawns, salmon, salmon-trout, skate, smelts, soles, sturgeon, tench, trout, turbot, whitebait, whiting.

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.