Mrs. Beeton's Book of Household Management/Chapter V

by Isabella Beeton

MARKETING

 

CHAPTER V

 

A Guide for Choosing and Buying Provisions and Home Requisites. With full Information about the Prices and Seasons of Fish, Meat, Poultry, Game, Dairy Produce, Vegetables, Fruit, Tinned Meats, Groceries, Wines, Spirits, etc.

That these lists may be of real service, neither time nor care has been spared to render them as complete and reliable as possible. They show not only the prices and seasons of all provisions, but when they can be bought at their cheapest and best, points to be studied by all household managers, particularly those who have to provide for large families.

With regard to fish, meat, poultry, game, dairy produce, vegetables and fruit, the prices have been obtained from the principal provincial towns as well as from different parts of London, so as to arrive at the average cost.

In the case of tinned provisions, groceries, etc., they are quoted from various sources, and at the present reduced scale of charges generally adopted by tradesmen and stores throughout the kingdom.

MEAT

Except in the case of early lamb, whicn is always expensive (unless the excellent New Zealand lamb is used), the price of meat varies but little with the season. Lamb and veal are in full season during spring and summer, and are generally preferred in the hot weather to beef and mutton, which are not then considered so good.

MARKETING GUIDE: BULLOCK.

 

 

1. Sirloin. 2. Rump. 3. Aitchbone. 4. Buttock. 5. Leg. 6. Flank. 7. Thin Flank. 8. Brisket. 9. Prime Rib. 10. Middle Rib. 11. Chuck and Leg-of-Mutton Piece. 12. Neck. 13. Head. 14. Clod. 15. Shin.

MARKETING GUIDE: BEEF.

 

 

1. Round. 2. Aitchbone. 3. Brisket. 4. Tongue 5. Leg. 6. Ribs. 7. Sirloin. 8. Buttock: e. Topside or Buttock; f. Silverside or Round. 9. Hind-quarter: a. Leg. b. Buttock. c. Thick Flank. d. Aitchbone.

BEEF.

Part.	In Season.	Best.	Average Price.
			ENGLISH.			AMERICAN.
Aitchbone	All the year	During Winter	6½ d.	per	lb.	5½ d.	per	lb.
Baron	,,	,,	9d.	,,		——
Brisket	,,	,,	5½d		,,	4½d		,,
Buttock	,,	,,	10d.		,,	10d.		,,
Clod	,,	,,	4d.		,,	——
Flank	,,	,,	5½d.		,,	4d.		,,
Hock	,,	,,	5d.		,,	——
Silver side	,,	,,	9d.		,,	8d.		,,
Neck	,,	,,	5d.		,,	3½d.		,,
Ribs	,,	,,	8½d.		,,	7½d.	to	8½d.,,
Rump (in steaks)	,,	,,	1s.	1d.	,,	11d.		,,
Shin	,,	,,	3½d.		,,	——
Round	,,	,,	8½d.		,,	7d.	to	8½d,,
Sirloin	,,	,,	9d.		,,	8d.		,,
Cheek	,,	,,	1s.	3d.	ea.	——
Heart	,,	,,	1s.	6d.	,,	——
Kidney .	,,	,,	10d	per	lb.	9d	per	lb.
Tail	,,	,,	1s	9d.	,,	——
Tongue .	,,	,,	2s.	6d.	,,	2s.	6d.	ea.

Australian and Foreign Meat—Although it is difficult to equal, and impossible to surpass, the best British grown beef and mutton, we have as a nation immensely benefited by the enormous and ever-increasing imports of meat from America, Australia and New Zealand. The large supplies of beef which reach us from the river La Plata and elsewhere have undoubtedly kept down prices, so that meat is no longer a luxury except among the poor. Much of the beef from South and North America reaches us alive, but it is not of this phase of the trade that we need speak. The great development arose when it was found that cattle and sheep could be slaughtered and dressed on the other side of the ocean, then packed close together in freezing chambers on board ship, and so imported here. Actual freezing, many contend, injures the quality of meat, and certainly if the meat is heated carelessly on arrival it quickly deteriorates. As a matter of fact, however, most meat is now "chilled," that is packed in chambers in which the air is made cold, but is not suffered to reach freezing point. Moreover, it is packed in loose-woven cloth wrappers, and on arrival in England is removed to cold storage chambers, and gradually exposed to higher temperature before it is put on the market. When carefully treated, mutton and lamb are none the worse for the long chilly voyage. Beef, however, is apt to lose somewhat of its natural firmness and elasticity; it therefore requires to be carefully stored, and, when cooked, should be subjected for some minutes to very high temperature, which should be subsequently lowered, otherwise the albuminous constitutents will soon drain out in the gravy, leaving the mass of meat stringy, tasteless, and not very nourishing. Imported killed meat cannot safely be kept long except in winter, unless hung in a refrigerator. The housewife who takes special pride in her roast beef, had better buy English joints, using the imported meat for stews and "made dishes."

VEAL.

Part.	In Season.	Best.	Average Price.
Breast	Feb. to Nov.	In Summer.	8d. per llb.
Cutlet	,,	,,	1s. 2d.,,
Fillet	,,	,,	1s.,,
Knuckle	,,	,,	6d.,,
Loin	,,	,,	8½d.,,
Shoulder	,,	,,	8½d
Head	,,	,,	5s. each.
Heart	,,	,,	9d. each.
Sweetbread	,,	,,	from 1s. each.

MUTTON.

Part.	In Season.	Best.	Average Price.
			English.			New Zeal'd.
Breast.	All the year	Sept. to April.	4d.	per	lb.	2d.	per	lb.
Haunch	,,	,,	10d		,,	——
Leg	,,	,,	9½d.		,,	6½d.		,,
Loin	,,	,,	9½d.		,,	5½d.		,,
Neck (best end)	,,	,,	9d.		,,	5½d.		,,
Neck (Scrag end)	,,	,,	6d.		,,	4d.		,,
Saddle	,,	,,	10d.		,,	6d.		,,
Shoulder	,,	,,	8d.		,,	6d.		,,
Head	,,	,,	6d.		each.	——
Heart	,,	,,	3d.	to	4d. ea.	——
Kidney	,,	,,	3½d.		each.	1d.		each.
Chops	,,	,,	1s.	per	lb.	8d.	per	lb.

LAMB.

Part.	In Season.	Best.	Average Price.
			English.			New Zeal'd.
Breast	Mar. to Sept.	May to July.	7d.	per	lb.	4d.	per	lb.
Fore-quarter	,,	,,	9d.		,,	7d.		,,
Hind-quarter	,,	,,	11d.		,,	8½d.		,,
Leg	,,	,,	1s.		,,	9½d.		,,
Loin	,,	,,	11d.		,,	7½d.		,,
Neck (best end).	,,	,,	10d.		,,	6d.		,,
Neck (Scrag end)	,,	,,	8d.		,,	5d.		,,
Shoulder	,,	,,	10d.		,,	8½d.		,,
Fry (about)	,,	,,	8d.	to	1s	——

PORK.

Part.	In Season.	Best.	Average Price.
Belly	Sept. to April	Nov. to March	8d.	per	lb.
Hand	,,	,,	7½d.		,,
Fore-loin	,,	,,	8d.		,,
Hind-loin	,,	,,	9d.		,,
Leg	,,	,,	8½d.		,,
Spare ribs	,,	,,	8d.		,,

FISH.

In purchasing Fish it should be remembered that it is generally best when in full season, and the following list will be found useful in ascertaining when it is best and cheapest. To give a satisfactory table of the prices of fish is a difficult and almost impossible task. Many circumstances conspire to make the variations in price greater than in the case of any other food commodity. The fact that fish is a most perishable article of food and is usually caught while travelling in shoals, results in alternate scarcity and over-supply of a particular kind of fish, whilst the question whether the purchaser resides near or far away from a seaside or big distributing town, affects the situation. All we have been able to do is to record fluctuations in prices over a period of years, from which the housewife must form her own judgment. In conclusion, we would say that in no branch of marketing is personal attention better repaid, both in quality and economy, than in the buying of fish. The lady who markets herself will select the fish that on the day of her visit is plentiful, consequently cheapest and often best.

Name of Fish.	In Season.	Best & Cheapest	Average Price.
Bloaters	Sept. to April	Sept. to Feb.	9d. to 1s. 6d. doz.
Brill	All the year	Aug. To April	6d to 1s. per lb.
Cod	Nov. to March	Feb. to March	3d. to 8d. per lb.
Crabs	April to October	Summer	3d to 3s. each.
Eels	June to March	Sept to Nov.	6d. to 1s. per lb.
Haddocks	August to Feb.	Winter	3d. to 1s. 3d each.
Halibut	All the year	Nov. to June	4d. to 10d. per lb.
Herrings	May to January	June to Sept.	6d. to 1s.. 6d. doz.
Lobsters	All the year	Summer	6d. to 3s. each.
Mackerel	Nearly all the year	April to July	3d. to 8d. each.
Mullet (red & grey)	All the year	April to October	6d to 1s. 2d per lb.
Oysters	Sept. to April	Winter	6d to 1s. per doz.
Plaice	All the year	May to Nov.	4d. to 8d. per lb.
Prawns	Mav to Dec.	Mav to Nov.	1s. to 2s. per pint.
Salmon	Feb. to Sept.	Spring & Summer	10d. to 3s. per lb.
Shrimps	All the year	April to Nov.	3d. to 6'd per pint.
Smelts	October to May	Winter	1s. to 2s. 6d. per box
Soles	All the year	April to July	1s to 2s per lb.
Sprats	Nov. to March	Nov. and Dec.	1d. to 3d. per lb.
Trout	Feb. to Sept.	April to July	8d. to 2s. per lb.
Turbot	All the year	Spring & Summer	6d. to 1s. 2d. per Ib.
Whitebait	Jan. to Sept.	Feb. to May	1s. to 2s. per qt
Whiting	All the year	Spring & Summer	2d to 6d. each.

POULTRY.

The cost of poultry varies considerably, being affected both by the season of the year and the district in which it is purchased. It is well to remember that poultry almost invariably rises in price at Christmas, and also tends to be expensive when no game is on the market. These considerations borne in mind, the table below will give a reliable average of prices.

Poultry.	In Season.	Best & Cheapest	Average Price.
Chickens	Feb. to October	July to October	2s. to 3s. 6d. each.
Ducklings	Feb. to August	May to July	2s. 6d. to 3s. 6d. ea.
Ducks	August to Feb.	Sept. and Oct.	3s. to 4s. each.
Fowls	All the year	June to October	2s. 6d. to 3s. 6d. each.
Geese	Sept. to Feb.	Oct. and Nov	6s. to 10s. each.
Green Geese.	May to August	June	6s. to 10s. each.
Guinea Fowl	Feb. to August	Summer	3s. to 4s. each.
Pigeons	August to April	Winter	9d to 1s. each.
,, (Bordeaux)	All the year	Winter	1s. to 1s. 4d.
Rabbits	All the year	October to Feb.	6d. to 8d. per lb.
,, (Ostend)	All the year	October to Feb.	7d. and 8d. per lb.
Turkeys	Oct. to March	Nov. to January	10s to £1 each.
Wheatears	Sept. to March	Sept. and Oct.	1s. each.

GAME.

Game varies very much in price, being generally very expensive on the first day or two of the season, whilst on the other hand, any one watching the market may sometimes buy it more cheaply than ordinary poultry at any subsequent period of the season.

In this variable climate no hard and fast rule can be laid down for the keeping of Game before it is cooked. In all cases it requires hanging; but while in winter it is safe to buy birds that have been shot some time, in damp or warm weather no such risk should be run.

Game.	In Season.	Best & Cheapest	Average Price.
Blackcock	Aug. to Nov.	Sept. and Oct.	2s. 6d. to 3s. 6d. b'e.
Ducks (wild)	Oct. to Sept.	Nov. and Dec.	2s. to 3s. brace.
Grouse	August to Nov.	September	3s. 6d. to 5s. brace.
Hares	Sept. to March	October	3s. 6d. to 5s. each.
Partridges	Sept. to Feb.	Oct. and Nov.	3s. to 5s. brace.
Pheasants	Oct. to Feb.	Winter	6s. to 10s. brace.
Plovers	Oct. to Feb.	Winter	1s. to 1s. 6d. each.
Ptarmigan	Sept. to April	September	1s. to 1s. 6d. each.
Quail	Sept to Feb.	Sept. and Oct.	1s. to 1s. 6d. each
Snipes	Oct to Feb.	Oct. and Nov.	2s. 6d. to 3s. brace.
Teal	Oct. to Feb.	Winter	1s. to 1s. 6d. each.
Venison	Sept. to Jan.	Sept. and Oct.	1s. to 2s. per lb.
Widgeon	Oct. to Feb.	Oct. and Nov.	1s. to 1s. 6d. each.
Woodcock	Oct. to Feb.	Oct and Nov.	3s. 6d. to 5s. brace.

VEGETABLES AND FRUIT.

Vegetables and fruits vary greatly in price according to the abundance or scarcity of the supplies. Our table gives the average prices which would have to be paid at the various seasons of an average year.

VEGETABLES.

Name.	In Season.	Best & Cheapest	Average Price.
Artichokes	Jan. to April	February	3d. to 6d. each.
,, Jerusalem	Oct. to March	December	1d. to 2d. per lb.
Asparagus	Feb. to July	April and May .	2s. 6d. to 5s. per 100
Beans (French)	May to November	Summer	3d. to 1s. per lb.
,, (Broad)	July and Aug.	August	6d. to 9d. per peck.
,, (Runners)	July to Oct.	Aug. and Sept.	2d. to 4d. per lb.
Beetroot	All the year	Autumn	1d. to 3d. each.
Broccoli	,,	Autumn	2d. to 6d. each.
Sprouts	Nov. to May	April	1d. to 4d. per lb.
Brussels	Sept. to March	Oct. and Nov.	2d. to 4d. per lb.
Cabbages	All the year	Spring and Smr.	1d. to 2d. each.
Carrots	All the year	Early Smr & Atm	4d. to 6d. bunch.
Cauliflowers	All the year	Summer	2d. to 6d. each.
Celery	Sept. to March	December	1d. to 4d. per hd.
Horseradish	All the year	Winter	1d. to 2d. per stick
Leeks	,,	Oct. and Nov.	3d. to 6d. bundle.
Lettuce	,,	Summer	1d. to 4d. each.
Onions	,,	Summer and Atm.	1d. to 2d. per lb.
Parsnips .	Oct. to April .	Feb. and March .	1d. to 2d. per lb.
Peas	June to Sept.	July and Aug.	4d. to 2s. per pck.
Potatoes	All the year	Autumn	½d. to 1d. per lb.
,, New	March to Aug.	June and July	1d. to 8d. per lb.
Radishes	April to Nov.	June to Aug.	1d. to 2d. per bch.
Seakale	Nov. to May	Feb. and March	1d. to 2s. 6d. bskt.
Savoys	Nov. to March	Dec. and Jan.	1d. to 4d. each.
Spinach	All the year	Summer	2d. to 4d. per lb.
Tomatoes	,,	Sept. and Oct.	2d. to 8d. per lb.
Vegetable Marrows	July to Oct.	September .	1d. to 6d. each.
Watercress	All the year	Spring and Smr.	1d. per bunch.

FRUIT.

Name.	In Season.	Best & Cheapest	Average Price.
Apples	All the year	Oct. to Dec.	2d. to 6d. per lb.
Apricots	June to Sept.	August	1s.6d. to 3s. 6d.do.
Bullaces	Autumn	October	2d. to 3s. per lb.
Cherries	June to Aug.	July	4d. to 8d. per lb.
Currants	July to Sept.	August	4d. to 8d. per lb.
Damsons	Sept. and Oct.	October	1d. to 4d. per lb.
Figs	,,	,,	2s. to 3s. per doz.
Gooseberries	July to Sept.	August	4d. to 8d. per qt.
,, (Green)	May to July	June	2d. to 6d. per qt.
Grapes (Foreign).	All the year	Autumn	4d. to 1s. per lb.
,, (Hothouse)	Sept. to Nov.	October	1s. and upwards.
Greengages	Aug. and Sept.	August	3d. to 8d. per lb.
Medlars	Oct. to Jan.	Oct. and Nov.	4d. to 8d. per lb.
Melons	June to Nov.	October	9d. to 5s. each.
Nectarines	Sept. and Oct.	October	2s. to 6s. per doz.
Oranges	All the year	Winter	From 4d. per doz.
Peaches	Sept. and Oct.	October	4s. to 8s. per doz.
Pears	Oct. to March	Oct. and Nov.	1d. to 6d. each.
Plums	Aug. to Oct.	Sept. and Oct.	2d. to 6d. per lb.
Quinces	Sept. and Oct.	October	2s. to 3s. per doz.
Rhubarb	Jan. to May	March and April	4d. to 8d. bundle.
Strawberries	June to Sept.	July	4d. to 1s. per lb.

Dried Vegetables and Fruits.—We have long known such dried fruits as raisins and currants, prunes, dates and figs, and pippins. These useful pudding and dessert fruits are now more abundant than ever, and as a rule prices are moderate. Within recent years other fruits have been added to the list, and we now have dried apple rings, apricots, etc. These apple rings and apricots reach us chiefly from America and Australia, where they are dried in large quantities in specially constructed ovens. They are used for pies and tarts, or may be served stewed. Before cooking, place the required quantity of dried fruit in a colander, and allow tepid water to run over them in order to remove dust. Then place in a bowl and cover with water and allow to soak. When soft, place in an enamelled pan and stew gently, adding more water if desired. If intended for a pie, stew for a quarter of an hour, then place in piedish, add sugar, place crust on, and bake. If to be used as a compote, only add the sugar a few minutes before removing from the fire. If sugar is added too soon, it is apt to turn to caramel and harden the fruit.

Recently vegetables in great variety have been treated by the desiccating process, that is, cut in pieces, and exposed to a more or less quick heat, to remove the water. The vegetables are afterwards packed loosely or compressed. They retain their colour and flavour, and only require soaking before being cooked. These dried vegetables are chiefly to be recommended for use on board ship, for travellers, or for the store cupboards of housewives. Unquestionably fresh vegetables are to be preferred, whenever obtainable.

SHEEP.

 

 

1. Welsh Mountain Ram. 2. Hampshire Ram.

MARKETING GUIDE: SHEEP.

 

1. Leg. 2. Loin (best end). 3. Loin (chump end). 4. Saddle. 5. Neck (scrag end). 6. Shoulder. 7. Breast. 8. Head. 9. Shank. 10. Trotters.

DAIRY PRODUCE, HAM, BACON, ETC.

Dairy produce varies somewhat in price in accordance with locality, but the differences are not so great of late years, the increased railway facilities having brought about a greater uniformity of price.

DAIRY PRODUCE.

Article.	Average Price.
Butter—
Fresh	1s. to 1s. 4d. per lb.
English, Normandy or Brittany	1s. per lb.
Salt	10d. to 1s. 2d. lb.
Margarine	6d. to 8d. per lb.
Cheese—
American	6d. to 8d. per lb.
Cheddar	10d. per lb.
Cheshire	9½d. to 1s. per lb.
Cream	3d. to 1s. each.
Dutch	7d. to 9d. per lb.
Gorgonzola	from 9d. per lb.
Gruyère	from 10d per lb.
Stilton	1s. to 1s. 6d. per lb.
Eggs
Hens	8d. to 2s. per doz.
Ducks'	1s. to 2s.⁠,,
Geese	3s. to 4s.⁠,,
Guinea Fowls'	1s. to 2s.⁠,,
Plovers'	3s. to 5s.⁠,,
Turkeys'	3s. to 4s.⁠,,
Milk	4d. per qt.
,, Separated	2d
Cream	1s. to 3s. per pint.

BACON, HAM, ETC.

The cheaper parts of bacon vary from 5d. to 9d. per lb. but by reason of the quantity of bone contained in them they are not in reality more economical than the best.

Article.	Average Price.
Bacon (best part).	10d to 1s. per lb.
Ham—
English	8d to 1s.⁠,,
American	7½d to 9½d.⁠,,
Canadian.	7d to 9d.⁠,,
Lard	7d. to 10d..⁠,,
Pickled Pork	8d
Sausages	8d. to 1s.⁠,,

PROVISIONS AND HOUSEHOLD REQUISITES.

For groceries, tinned provisions, jams, biscuits and other household requisites, the prices quoted will be found a fair average of those charged by the principal provision dealers and grocers in London and the chief provincial towns.

Tinned meats, soups, fish, poultry, fruit and vegetables now occupy an important place in our food supply, being available at any time, and handy substitutes when fresh provisions are difficult to procure. In the respective chapters will be found recipes giving full directions for their use.

Article.	Average Price.
Almonds—Jordan	1s. to 2s. 6d. per lb.
Valencia	1s. to 2s. 6d. per lb.
Baking powder	4½d. per tin.
Beef Essence—
(Brand's)	1s. 3d. per tin.
(Mason's)	9½d. per bot.
(Liebig's)	2s. 3d. per ¼ lb.
Beef Tea in skins	5s. to 6s. per lb.
Blancmange Pwdr.	6d per box.
Capers	5d. per ¼ lb. bottle.
Candied peel—
Lemon	4½d. per lb.
Orange	5d. per lb.
Citron	7d. per lb.
Mixed	6d. per lb.
Chicory	4d. per lb.
Chocolate	10d. per lb.
Best do.	11d per tin.
Milk paste	11d. per tin.
Cocoa	2s. 6d. per lb.
Essence	from 1s. 6d. per lb.
Nibs	1s. 3d. per lb.
Cocoatina	1s. 7½d. per ½b. tin.
Coffee—
Whole, or ground	from 1s. to 2s. per lb.
East-India	1s. 6d. per lb.
Mocha	1s. 9d. per lb.
Coffee and Milk.	10½d. per tin.
Currants	2½d. to 5d. per lb.
Custard powder	4½d. per tin.
Curry powder	1s. 6d. per lb. bot.
Paste	1s. 2d. per pt. jar.
Egg powder	6d. per pkt.
Fruit—Dried	1s. 2d. per lb.
Apricots	1s. 3d. per lb.
Lunettes	1s. 4d. per lb.
Melon	1s. 6d. per lb.
Mixed	1s. 4d. per lb.
Greengages	1s. 4d. per lb.
Chinois	1s. 4d. per lb.
Crystallized—Cherries	1s. 3d. per lb.
Pears	1s. 4d. per lb.
Angelica	1s. 1d. per lb.
Figs	1s. 4d. per lb.
Flour—Best Whites	from 11d. 7 lb. bag.
Self-raising.	1s. 10d. 12 lb. bag.
Whole Meal	11d. 7 lb. bag.
Gelatine	3½d. per pkt.
Ginger	8d. per lb.
Ground	8d. per lb.
Crystallized	1s. 1d. per lb.
Preserved	5d. per lb. in jar.
Golden syrup.	1s. per 4 lb. tin.
Herbs	5d. per bot.
Isinglass	5d. per pkt.
Mustard	1s. 4d. 1 lb. tin.
Prunes	4d. per lb.
Pudding powder	6d. per pkt.
Raisins—
Valencia	5d. per lb.
Sultanas	6d. per lb.
Muscatels	8d. to 1s. 4d. per lb.
Spices, various	4½d. per tin.
Sugar—Demerara	2½d. per lb.
Loaf	2½d. per lb.
Tea—
Congou	1s. 2d. per lb.
Ceylon	1s. 6d. to 3s. per lb.
Orange Pekoe	2s. 8d. per lb.
Gunpowder	3s. per lb.
Assam Pekoe	2s. 6d. per lb.
Oolong	2s. 6d. per lb.
Young Hyson	2s. 6d. per lb.
Consolidated	2s. 8d. per lb.
Yeast-Powder	4d. per tin.

Preserved and Tinned Provisions.—The preservation of meat and other foods by pickling, salting and smoking has been in use since early times in many lands. The primitive methods of exposing slabs of meat, or split-open fish and fowls, to the fierce rays of the sun, or to the action of smoke, have been improved upon. A large choice of smoked hams and bacon (the pork having undergone some process of "curing" before the actual smoke exposure) is now afforded, and other dried foods usually found in the market are smoked tongues, smoked and salted herrings, mackerel, salmon, eels, turtle, etc., smoked breasts of geese and sausages.

Of much more recent origin are the methods of preserving foods in bottles and tins. This system is due to a Parisian, named Appert. He placed meats, vegetables and fruits in bottles, brought them to the boil, and hermetically sealed the openings. It is true that before his day, it had been the custom to put foods in vases with or without water and vinegar, and pour on an air impervious seal of oil. But Appert's system was a great step in advance, and gave rise to the enormous trade in tinned and bottled foods. For years the system was chiefly applied to the preserving of expensive delicacies, but it was ultimately adopted in Australia and America for the packing of cheap foods, such as beef and mutton, and afterwards rabbits, soups, salmon and lobster. In the early stages, Australian meat was partly roasted, then packed in tins which were boiled in a water bath, or by steam, and then sealed down. Though the meat was cheap, it was somewhat overcooked, and therefore neither tasty nor nourishing. Improvements have been steadily produced, and now the meat, fowl, and fish imported from abroad in tins is usually excellent. Some precaution should be taken. The food remains wholesome so long as the tins remain air-tight, but if air gets in, decomposition soon follows. It is therefore necessary to see that the tins are perfect and air-tight. Tins should not be bulged; the tops and bottoms should be concave, and have the appearance of depressions. They should be free from rust. Bulged and rusty tins should be rejected, and so ought those which emit a rush of air on being opened. As soon as a tin is opened the whole contents should be turned out. Fish should be eaten (or at all events cooked) the same day it is opened. This does not apply to sardines and other kinds preserved in oil, although even these had better be placed in glass or earthenware dishes. Tinned vegetables and fruits soon deteriorate when opened if left in the tins.

As a rule, foods preserved in earthenware and glass are better and safer, though rather more expensive than those sold in tin cans.

Tinned and bottled fruits should be stored in a cool, dry cupboard.

Tinned sardines, bottled anchovies and anchovy paste ought always to be kept in store, as they are useful in preparing many dishes.

TINNED PROVISIONS, JAMS, etc.

Article.	Average Price.
Cherries in Brandy	1s. 7d. per half bot.
Cake, Various.	10½d each.
Fruit in Tins—
Peaches	10d. per tin.
Pineapple	5½d. to 11½d. per tin.
Pears	9d. to 1s. 6d,, ,,
Apricots	8d. to 1s. 4d.,, ,,
Bottled Plums	6½d. per bottle.
Cranberries	8½d. per bottle.
Gooseberries	6½d. per bottle.
Black Currants	11d. per bottle.
Red Currants	8½d. per bottle.
Cherries	10d. per bottle.
Greenages	9d. per bottle.
Raspberries and Currants	1s. per bottle.
Haddocks, Blanch-flower.	10d. per tin.
Herrings	8d. per tin.
Honey	11d. per jar.
Jams—
Apricot	5d. per lb. jar.
Raspberry	6d. per lb. jar.
Strawberry	5d. per lb. jar.
Raspberry and Currant	5½d per lb jar.
Greengage	5d per lb. jar.
Black Currant	6d. per lb. jar.
Red Currant	5d. per lb. jar.
Gooseberry	4½d. per lb. jar.
Plum	4d. per lb. jar.
Jellies—
Red Currant	4d. per ¼ lb. pot.
Black Currant	4d per ¼ lb. pot.
Calf's Foot	1s. 6d. per qt. bot.
Orange	1s. 6d. per qt. bot.
Lemon	1s. 6d. per qt. bot.
Madeira	2s. per qt. bot.
Aspic	1s. 6d. per qt. bot.
Lobster	8d. per tin.
Marmalade	4d. per lb. jar.
Meats, Game and Poultry—
Ham and Chicken	1s. 4d. small tin.
Turkey and Tongue	1s. 4d. small tin.
Ham, Chicken, and Tongue	1s. 4d. small tin.
Beef, Ham and Tongue	2s. large tin.
Veal, Ham and Tongue	2s. large tin.
Chicken and Tongue	2s. 1½d. large tin.
Chicken and Ham	2s 1½d. large tin.
Chicken, Ham and Tongue	2s.1½d. large tin.
Turkey and Tounge	2s.1½d large tin
Veal and Ham	2s. 1½d. large tin.
Pork and Rabbit	1s. 8d. per tin.
Beef, Boiled or Roast	1s. 2d. per tin.
Chicken, Roast, whole, in ielly.	3s. 3d. per tin.
Chicken (Poulet de Bresse)	2s. 6d. per tin.
Half Roast Fowl and Sausage	2s. per tin.
Chicken and Tongue (half circle tin)	1s. 10½d. per tin.
Chicken, Spring (one bird in tin)	1s. 6d. per tin.
Chicken, Roast	1s. 3d. per 1½b. tin.
Chicken, Boneless	11½d. per ¾ lb. tin.
Duck, Boneless	11½d. per ¾ b. tin.
Calf's Head and Tomato	1s 2½d. per tin.
Camp Pie	1s. 4d. per tin.
Game Pie	1s. 4d. per tin.
Jugged Hare	1s. 3d. per tin.
Lambs' Sweetbreads with Tomato Sauce	1s. 4½d. per tin.
Larks, Roast, 6 birds	2s. 9d. per tin.
Lunch Ham	1s. 1d. per 1¼ lb. tin.
Minced Collops	9½ d. per 2 lb. tin.
Minced Steak	9½d. per 2 lb. tin.
Mutton Cutlets with Tomato Sauce	1s. 9d. per tin.
Mutton, Roast	10d. per tin.
Mutton, Boiled	1s. 2d. per tin.
Ox Tongues	2s. 9d. per tin.
Ox Tails (solid)	9½d. per 2 lb. tin
Pheasant, Roast, whole, in Jelly	4s. 6d. per tin.
Ptarmigan	1s. 9d. per tin.
Pic-nic Pie	1s. 4d. per tin.
Rabbit, excellent quality	9d. per tin.
Rabbit, finest quality	10½d. per tin.
Rabbit, Curried	10½d. per 2 lb. tin
Stewed Kidney and Mushroom	1s. 9d. per tin.
Turkey and Tongue	11½d. per tin
Turkey,—Roast	1s. 3d. per tin.
Turkey, Boneless	11½d. per ¾ lb. tin.
Tête de Veau (en Tortue)	1s. 5d. per tin.
Veal and Ham (half - circle tin)	1s. 10½d. per tin.
Veal Cutlets with Tomato Sauce	1s. 9d. per tin.
Veal Loaf	9½d. per tin.
Milk—
Anglo-Swiss	5½d. per tin.
English	5d. per tin.
Olives—
French	6d. per bottle.
Spanish	8d. per bottle.
Oysters	6½d. per tin.
Plum Pudding	1s. 10d. per lb. tin.
Potted Meats
Anchovy	5d. per tin.
Bloater	5d. per tin.
Ham—Tongue	5d. per tin.
Strasbourg Meats—
Beef	5d. per tin.
Pâté de foie gras	2s. 6d. per jar.
Game	5d. per tin.
Rabbit	1s 8d per tin.
Salmon	8d. per tin.
Sardines (Péneau) (Philipee and Canaud)	1s. 4d. per tin.
Sausages	6d. to 2s. per tin.
Soups—
Turtle (Brand's)	1s. 5d. per qt. tin.
Ox Tail, Mock Turtle, Hare, Julienne, Mulligatawny, Gravy, and Giblet	From 1s. per qt. tin.
Soups (Crosse & Blackwell, and Lazenby)—
Game—Hare	1s. 6d. per qt. tin.
Mock Turtle, Ox Tail	1s. 4d. per qt. tin.
Giblet, Mulligatawny	1s. 4d. per qt. tin.
Julienne	1s. per qt. tin.
Gravy, Vegetable	1s. per qt. tin.
Green Pea	7d. per qt. tin.
Mutton Broth	1s. per qt. tin.
Truffles	1s. 8d. ¼ bottle.
Vegetables—
Artichokes	1s. 4½d. per bot.
Asparagus	1s. per tin.
Celery	9d. per tin.
French Beans	1s. per tin.
Green Peas	10d. per qt. tin.
Haricots, Verts	1s. per qt. tin.
Macedoine	10½d. per qt. tin.
Mushrooms	1s. per qt. tin.
Tomatoes	4d. to 6d. per tin.

BISCUITS.

Article.	Average Price.
Abernethy	6d. per lb.
Almond Rings	6d. per lb.
Arrowroot	7d. per lb.
Arrowroot (thin)	8d. per lb.
Bath	7d. per lb.
Breakfast	8d. per lb.
Butter	5d. per lb.
Butter Cream	7d. per lb.
Butter Fingers	6½d. per lb.
Butter Nuts	5½d. per lb.
Cinderella	6d. per lb.
Captain	5d. per lb.
Cheese	5d. per lb.
Coffee	10d. per lb.
Colonial	6d. per lb.
Cracknel	1s. per lb.
Cream Cracker	6d. per lb.
Dessert	10d. to 1s. 3d per lb.
Digestive	9d. per lb.
Dinner	9d. per lb.
Garibaldi	6d. per lb.
Ginger	From 6d. per lb.
Ginger Nuts	6d. per lb.
Ice Creams	1s. 8d. per lb.
Jam Fingers	8d. per lb.
Kindergarten	5d. per lb.
Lunch	From 3d. per lb.
Macaroons	11d. per lb.
Marie	8d. per lb.
Mâitre d'Hotel	From 1s. per lb.
Milk	5d. per lb.
Mixed	From 6d. per lb.
Nice	From 6d. per lb.
Oat cakes	1s. 6d. per lb.
Olive	10½d. per lb.
Osborne	7d. per lb.
Oswego	9d. per lb.
Ratafias	1s. 6d per lb.
Shortbread	From 9d. per tin.
Tea	6d. per lb.
Toast	7d. per lb.
Water	5d. per lb.
Wafers (various)	1s. 2d. to 1s. 8d.
Wholemeal	8d. per lb.

GRAIN AND PREPARED FOODS.

Article.	Average Price.
Arrowroot	From 5d. to 10d. per lb.
Barley	2d. per lb.
Corn Flour	5d. per lb. packet.
Groats	4d. per lb. packet.
Hominy	2d. per lb.
Lentil Flour	3d. per lb.
Oatmeal	From 2½d. per lb.
Pea Flour	6d. per tin.
Rice—
Rangoon	2d. per lb.
Patna	2½d. per lb.
Java	2½d. per lb.
Carolina	3d. per lb.
Ground	2d. per lb.
Sago, Small	2d. per lb.
Large	2½d. per lb.
Semolina	2½d. per lb.
Tapioca	2d. per lb.
Best	4d. per lb.
Vermicelli	3½d. per lb.

SAUCES AND PICKLES

Article.	Average Price.
Sauces—
Anchovy	10d. per bottle.
Browning for Sce	5½d. per bottle.
Brand's A1	8d. per bottle.
Tomato	10½d. per bottle.
Clarence	6d. per bottle.
Harvey's	7d. per bottle.
Ketchup	8d. per bottle.
Reading (Cock's)	10d. per bottle.
Soy	6½d. per bottle.
Regent	1s. per bottle.
Worcester	4½d. per bottle.
Yorkshire Relish	4½d. and 9d. per bot.
Edward's	3d. per bottle.
Mushroom Ketchup	5d. per bottle.
Bengal Chutney.	1s. per bottle.
Curry	6½d. per tin.
Horseradish	4½d. per pot.
Mason's O.K.	7½d. per bottle.
Foundation Sauces
Italienne, dark	1s. 9d. 4 oz. bottle.
Espagnole, brown	1s. 9d. 4 oz. bottle.
Allemande, pale	1s. 9d. 4 oz. bottle.
Pickles—
Cabbage	8½d. per pint bot.
Cauliflower	8½d. per pint bot.
Onions, Mixed	8½d. per pint bot.
Walnuts	8½d. per pint bot.
Piccalilli	8½d. per pint bot.
Gherkins	8½d. per pint bot.
Mangoes	8½d. per pint bot.
Chutnee	1s. per bottle.
Mango	1s. per bottle.
Indian Relish	1s. 6d. per jar.

HOUSEHOLD REQUISITES.

Article.	Average Price.
Bath Brick	1d. each.
Beeswax	1s. 9d. per lb.
Blacking	3d. doz. skins.
Ebonite	9d. per bottle.
Blacklead	6d. per packet.
Blue	10d. per lb.
Brunswick Black	7d. per bottle.
Candles, Composite	3s. 6d. 6 lb.
Stearine	3s. 9d. 6 lb.
Rock Wax	3s. 9d. 6 lb.
Dyes	3½d. per bottle.
Gold Paint	10½d. per bottle.
Essences (flavouring);	from 3d. per bottle.
Furniture Polish	6d. per pot.
Cream	6d. per bottle.
Knife Powder	4½d. per packet.
Polish	4½d. per packet.
Metal Polishing Pdr.	3d. per box.
Night Lights	4s. doz. boxes.
Nugget	4½d. and 9d. per bot.
Pepper—Whole	1s. 2d. per lb.
Ground	1s. 2d. per lb.
Cayenne	4d. per bottle.
Nepaul	4d. to 1s. per bottle.
Plate Powder	6d. per box.
Polishing Paste	6d. per pot.
Salt	7½d. per 14 lb.
Cerebos	6d. per tin.
Soap, Yellow (Kt.)	3d. per lb.
Soft (Knight)	10½d. 3½-lb. tin.
Cold Water	3d. per lb.
Carbolic	3d. per lb.
Hudson's Extract	4d. per packet.
Toilet	1d. to 6d. per tablet.
Soda	7d. per 14 lb.
Starch Glenfield	5½d. per lb.
Colman's	3½d. per lb.
Vinegar	7½d. per quart.

WINES, SPIRITS AND LIQUEURS.

In the following lists the prices are averaged from those of several good firms of Wine Merchants, both in London and the chief provincial towns. Prices vary very considerably according to the age of the wine and vintage years.

WINES.

Australian Wines (Red)—
Burgundy	from	19s. per doz. bots.
Cabernet	,,	24s. per doz. bots.
Chablis	,,	19s. per doz. bots.
Australian Wines (White)
Riesling	from	22s per doz. bots.
Muscat	,,	30s. per doz. bots.
Bordeaux (White)
Sauterne	from	25s. per doz. bots.
Burgandy (Red)
Burgundy	from	18s. per doz. bots.
Beaune	,,	24s. per doz. bots.
Chamberlin.	,,	60s. per doz. bots.
California Wines—
Burgundy	from	19s. per doz. bots.
Claret	,,	17s. per doz. bots.
Sauterne	,,	25s. per doz bots.
Hock Riesing	,,	19s. per doz. bots.
Champagne—
Bollinger & Co.	from	82s. per doz. bots.
Deutz & Geldermann	,,	70s. per doz. bots.
Duminy & Co.	,,	80s. per doz. bots.
Heidsieck & Co.	,,	90s. per doz. bots.
Laurent-Perrier	,,	78s. per doz. bots.
Moet & Chandon	,,	66s. per doz. bots.
G. H. Mumm & Co	,,	87s. per doz. bots.
Piper-Heidsieck	,,	84s. per doz. bots.
Pommery & Greno	,,	156s. per doz. bots.
Claret—
Ordinary	from	12s. per doz. bots.
Medoc	,,	18s. per doz. bots.
Chateau Margaux	,,	72s. per doz. bots.
Chateau Laftte	from	400s. per doz. bots.
Chateau Cos d'Estournel	,,	50s. per doz. bots.
Hock—
Niersteiner	from	24s. per doz. bots.
Johannisberg	,,	126s. per doz. bots.
Marcobrunner	,,	56s. per doz. bots.
Rudesheimer	,,	30s. per doz. bots.
Italian Wine
Egidio Vitali	from	66s. per doz. bots.
Chianti, Ordinary	,,	21s. 6d. per doz bots.
Tarragona Port.	,,	12s. per doz. bots.
Madeira
Dinner Wine	from	32s. to 68s. per doz. bots.
Marsala—
Virgin	from	19s. 6d. per doz. bots.
Moselle—
Berncastler Doctor Auslese	from	60s. per doz. bots.
Port	,,	18s.to 144s. per doz bots.
Vintage Wines—
Tuke's, 1802	from	66s. per doz. bots.
Crofts, 1885	,,	70s. per doz. bots.
Sandeman's. 1865	,,	144s. per do.
Sherry—
Pale	from	18s. per doz. bots.
Golden	,,	20s. per doz. bots.
Superior Golden	,,	48s. per doz. bots.
Montilla	,,	66s. per doz. bots.
British Wines-
Orange	from	14s. per doz bots.
Ginger	,,	14s. per doz bots.
Rasin	,,	14s. per doz bots.
Cowslip	,,	14s. per doz. bots
Cider	,,	7s. per doz. bots.

SPIRITS.

Brandy	from	40s to 200s. per doz. bots.
Gin	,,	28s. to 38s. per doz. bots.
Holland	,,	30s. to 55s. 6d. per doz. bots.
Rum	,,	35s. to 43s. per doz. bots.
Whiskey	,,	37s. to 66s. per doz. bots.
Vermouth	,,	30s. per doz. bots.

LIQUEURS.

Liqueurs—
Absinthe	from	6s. per bot.
Anisette	,,	5s. per bot.
Benedictine	,,	7s. per bot.
Crême de Menthe	,,	5s. 6d. per bot.
Chartreuse (yellow)	,,	9s. per bot.
Chartreuse (green)	,,	11s. 8d. per bot.
Curaçoa (sweet or dry)	,,	5s. 9d. per bot.
Kirschwasser	,,	5s. 6d. per bot.
Kümmel	,,	4s. 3d. per bot.
Maraschino	,,	4s. 9d. per bot.
Vermouth	,,	2s. 6d. per bot.
English Liqueurs—
Cherry Brand	,,	3s. 6d. per bot.
Ginger Brandy	,,	3s. 6d. per bot.
Orange Brandy	,,	3s. 6d. per bot.
Milk Punch	,,	3s. 6d. per bot.

ALES AND STOUT.

Dinner Ale	2s. 6d. per doz. bots.
Stout	2s. 6d. per doz. bots.
Pale Ale	8s. 6d. per 9 gals.
Bitter Ale	11s. 6d. per 9 gals.
Stout in Cask	14s. per 9 gals.
Porter in Cask	9s. per 9 gals.

MINERAL WATERS AND BEVERAGES.

Article.	Average Price
Soda Water	1s. 3d.	per doz.
Lemonade	1s. 6d.	,,
Ginger Beer	1s. 6d.	,,
Ginger Ale	1s. 6d.	,,
Potass	1s. 6d.	,,
Lithia	3s. 9d.	,,
Soda Water (Sch.)	2s. 9d.	,,
Seltzer	2s. 9d.	,,
Ginger Ale	2s. 9d.	,,
Lemonade	3s. 3d.	,,
Potass	2s. 9d.	,,
Lithia	4s.	,,
Bitters—
Angostura	4s. 6d.	per bot.
Hop	2s. 6d.	,,
Khoosh	2s. 6d.	,,
Orange	2s. 6d.	,,
Fruit Juice & Syrups
Lemon Juice	4½d.	,,
Orange Juice	4½d.	,,
Lime Fruit Juice	1s.	,,
Lime Juice Cordl.	1s. 1½d.	,,
Syrups, Lemon, etc	1s.	,,
Vinegar, Raspberry	5½d.	,,

NATURAL MINERAL WATERS.

Name.	Properties.	Price.
Apenta	Aperient	11s per doz bottles.
Apollinaris	Table Water	6s. per doz. bottles.
Buffalo Lithia	Alkaline Lithiated	9s. per doz. bottles.
Carlsbad	Alkaline Lithiated	12s. per doz. bottles.
Hunyadi Janos	Saline Aperient	12s. per doz. bottles.
Johannis	Table Water, Gaseous	6s. per doz bottles.
Marienbad	Alkaline Chalybeate	11s per doz bottles.
Rosbach	Table Water	6s. per doz. bottles.
Salutaris (Manufactured)	Table Water	4s. 6d. per doz. bottles.
Taunus	Table Water, Gaseous	5s. per doz. bottles.
Vichy (State Springs)	Alkaline Acidulated	9s. per doz. bottles.

MARKETING GUIDE: MUTTON.

 

1. Hind Quarter. 2. Breast. 3. Neck. 4. Leg. 5. Saddle. 6. Shoulder. 7. Haunch. 8. Side: a. Leg. b. Loin. c. Best End of Neck. d. Breast. e. Shoulder. f. Scrag.

MARKETING GUIDE: PORK AND VEAL.

 

1. Side of Pork: a. Leg, b. Belly, c. Loin, d. Hand, e. Spare Rib. 3. Loin. 4. Hand and Spring, and Belly. 5. Loin (side view): f. Fore-end, g. Middle Loin, h. Hind Loin. 6. Leg. 2. Neck of Veal. 7. Side of Veal: a. Knuckle, b. Fillet, c. Loin, d. Breast, e. Best End of Neck, f. Shoulder, g. Scrag.

COMPARATIVE VALUE OF FOOD, WITH ITS PERCENTAGE OF CARBON AND NITROGEN.
SHOWING WHAT A SHILLING WILL BUY.

A Shilling will Buy	Bone.	Meat.	Total Weight.	Per Cent. Carbon	Per Cent. Nitrogen.
Rumpsteak	none.	13 oz.	13 oz.	11.00	3.00
Beefsteak	none.	16 oz.	16 oz.	,,	,,
Ribs of beef	2½ oz.	15½ oz.	18 oz.	,,	,,
Leg of mutton piece	none.	19 oz.	19 oz.	,,	,,
Shin	none	30 oz.	30 oz.	,,	,,
Leg of mutton	2½ oz.	15½ oz.	18 oz.	,,	,
Loin of mutton	3 oz.	15 oz.	18 oz.	,,	,,
Neck (best end)	4 oz.	16 oz.	20 oz.	,,	,,
Shoulder (best end)	3 oz.	17 oz.	20 oz.	,,	,,
Veal cutlet	2 oz.	10 oz.	12 oz.	,,	,,
Breast of veal	6 oz.	16 oz.	22 oz.	,,	,,
Salmon	1 oz.	7 oz.	8 oz.	16.00	2.09
One-third of a fowl	11 oz.	9 oz.	20 oz.	14.00	3.275
Two-thirds of a rabbit	4 oz.	16 oz.	20 oz.	——	——
Bacon	2 oz.	19 oz.	21 oz.	62.58	1.394
Bread	——	——	100 oz.	30.00	1.20
Cheese	——	——	24 oz.	41.24	4.126
Potatoes	——	——	192 oz.	81.00	0.33
Oatmeal[1]	——	——	112 oz.	44.00	1.95
Haricot beans[1]	——	——	95 oz.	45.00	3.22
Hominy[1]	——	——	136 oz.	40.28	1.60

To arrive at the relative value of various foods, it is absolutely necessary to carefully estimate their different nutritive qualities.

By this table it will be seen that some expensive foods are really even more costly than they appear at first sight, because of the small proportion of flesh-forming, or nutritive quality they contain. As an instance of this one shilling will buy only 7 ozs. of salmon, containing 2 per cent nitrogen., while the same sum will buy 30 ozs. of shin of beef, containing 3 per cent, nitrogen, or 24 ozs. of cheese, containing 4 per cent.

The heat-giving qualities can be estimated by comparing the large percentage of carbon which such foods as oatmeal and potatoes contain with the small amount which is found in various meats. Thus one shilling will buy 136 ozs. of hominy, containing 40.28 per cent, of carbon, or 192 ozs. of potatoes, containing 81 per cent., whilst it will only buy 13 ozs. of steak, which contains 11 per cent, of carbon.

---

"Once, weeklv. remember thy charges to cast,
Monthly, see how thy expenses may last."—Tusser, 1557.

CALENDAR OF FOOD IN SEASON

The following lists will be found useful in arranging menus, as it can be seen at a glance what Fish, Meat, Vegetables, etc., are in season, but it will be necessary to turn to our price lists to know when all such fresh provisions are cheapest and best. It need hardly be added that tinned and preserved provisions are always to be obtained.

JANUARY.

Fish.—Brill, carp, cod, crayfish, eels, flounders, haddocks, halibut, ling, lobsters, mussels, oysters, perch, pike, prawns, scallops, shrimps, skate, smelts, soles, sprats, tench, turbot, whitebait, whiting.

Meat.—Beef, house lamb, mutton, pork, veal, venison.

Poultry.—Capons, chickens, ducklings, pigeons, pullets, turkeys.

Game.—Hares, partridges, pheasants, snipe, wild-fowl, woodcock.

Vegetables.—Jerusalem Artichokes, beetroot, broccoli, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuces, parsnips, potatoes, spinach, turnips.

Fruit.—Apples, bananas, grapes, medlars, nuts, oranges, pears, pines, Spanish nuts.

FEBRUARY

Fish.—Bream, brill, carp, cod, crab, crayfish, eels, flounders, haddocks, halibut, herrings, ling, lobsters, mullet, mussels, oysters, pike, prawns, salmon, scallops, shrimps, skate, smelts, soles, sprats, turbot, whitebait, whiting.

Meat.—Beef, house lamb, mutton, pork, veal.

Poultry.—Capon, chickens, ducklings, pigeons, pullets, turkeys.

Game.—Hares, partridges, pheasants (until the 15th), snipes, woodcock, wild fowl.

Vegetables.—Jerusalem Artichokes, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuce, parsnips, potatoes, savoys, spinach, turnips.

Fruit.—Apples, bananas, chestnuts, grapes, medlars, rhubarb, nuts, oranges, pears, pines, peaches, Spanish nuts.

MARCH.

Fish.—Bream, brill, carp, cod, crabs, crayfish, eels, flounders, haddocks, halibut, herring, ling, lobsters, mullet, mussels, oysters, pike, prawns, salmon, scallops, shrimps, skate, smelt, soles, sprats, tench, turbot, whiting, whitebait.

Meat.—Beef, house lamb, mutton, pork, veal.

Poultry.—Capons, chickens, ducklings, pigeons, pullets, turkeys, wild-fowl.

Game.—Hares, Guinea fowls. Foreign: black game, ortolans, ptarmigan, quails.

Vegetables.—Jerusalem artichokes, asparagus, beetroot, broccoli, Brussels sprouts, cabbages, cauliflowers, celery, chervil, cucumbers, endive, horseradish, lettuce, mushrooms, parsnips, radishes, spinach, tomatoes, watercress.

Fruit.—Apples, bananas, figs, grapes, medlars, nectarines, oranges, pears, peaches, pines, dried fruits, rhubarb.

APRIL.

Fish.—Bream, brill, crabs, crayfish, dory, flounders, gurnet, haddock, halibut, lobsters, mullet, mussels, oysters, prawns, salmon, scallops, shad, shrimps, skate, smelts, soles, turbot, trout, whitebait, whiting.

Meat.—Beef, lamb, mutton, pork, veal.

Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits.

Game.—Guinea fowl. Foreign: ortolans, ptarmigan, quails.

Vegetables.—Jerusalem artichokes, asparagus, beetroot, broccoli, cabbages, cauliflowers, celery, lettuce, mushrooms, parsnips, radishes, seakale, spinach, sprouts, tomatoes, turnips, watercress.

Fruit.—Apples, bananas, figs, grapes, oranges, pines, dried fruits, rhubarb.

MAY.

Fish.—Bass, brill, crabs, crayfish, dory, eels, hake, halibut, herrings, lobsters, mackerel, mullet, prawns, salmon, shad, scallops, smelts, soles, trout, turbot, whitebait, whiting.

Meat.—Beef, lamb, mutton, veal, buck venison.

Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits.

Game.—Guinea fowl. Foreign: ortolans, ptarmigan, quails.

Vegetables.—Artichokes, asparagus, beans, beetroot, cabbages, carrots, cauliflowers, cresses, cucumbers, endive, leeks, lettuce, mushrooms, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress.

Fruit.—Apples, bananas, figs, gooseberries (green), grapes, oranges, pears, pines, dried fruits, rhubarb.

JUNE.

Fish.—Bass, bream, brill, crabs, crayfish, dory, eels, gurnets, halibut, hake, haddock, lobsters, mackerel, mullet, plaice, perch (after 15th), prawns, salmon, shad, soles, shrimps, trout, turbot, whitebait, whiting.

Meat.—Beef, lamb, mutton, buck venison.

Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, turkey poults.

Game.—Guinea fowls. Foreign: Hazel hens, quails.

Vegetables.—Asparagus, artichokes, beans, beetroot, cabbages, carrots, chervil, cucumbers, leeks, lettuce, mushrooms, parsnips, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress.

Fruit.—Apples, bananas, cherries, currants, gooseberries, grapes, melons, nectarines, peaches, pears, pines, strawberries, rhubarb.

JULY.

Fish.—Bass, bream, brill, carp, crabs, crayfish, dory, eels, gurnets, haddock, hake, halibut, herrings, lobsters, mackerel, mullet, perch, plaice, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting.

Meat.—Beef, lamb, mutton, veal, buck venison.

Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits, turkey poults.

Game.—Quails (foreign).

Vegetables.—Artichokes, asparagus, beans, beetroot, cabbage, carrots, cauliflowers, chervil, cresses, cucumber, endive, leeks, lettuce, mushrooms, peas, spinach, tomatoes, turnips, watercress.

Fruit.—Apricots, bananas, cherries, currants, figs, gooseberries, grapes, melons, nectarines, oranges, pears, pineapples, plums, raspberries, strawberries.

AUGUST.

Fish.—Bass, bream, brill, carp, chub, crabs, crayfish, dory, eels, flounders, gurnets, haddock, hake, halibut, lobsters, mullet, plaice, perch, pike, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting.

Meat.—Beef, lamb, mutton, veal, buck venison.

Poultry.—Capons, chickens, ducklings, ducks, fowls, geese, goslings, pigeons, pullets, rabbits, turkey poults.

Game.—Black game, capercailzie (20th), grouse (12th), hares, plovers, woodcock, quails (foreign).

Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauliflowers, cresses, cucumbers, leeks, lettuce, peas, potatoes, spinach, tomatoes, turnips, vegetable marrows, watercress.

Fruit.—Apricots, bananas, cherries, currants, figs, filberts, grapes, greengages, melons, nectarines, oranges, peaches, pears, pines, plums, raspberries, strawberries.

SEPTEMBER.

Fish.—Bass, bream, brill, carp, cod, crayfish, dory, eels, flounders, gurnets, haddocks, hake, halibut, herrings, lobsters, mackerel, mullet, oysters, perch, pike, plaice, shrimps, soles, trout, turbot, whiting.

Meat.—Beef, lamb, mutton, pork, veal, buck venison.

Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkey poults, turkeys.

Game.—Black game, capercailzie, grouse, hares, partridges.

Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauliflowers, celery, cresses, cucumbers, endive, leeks, lettuce, mushrooms, parsnips, peas, spinach, sprouts, tomatoes, turnips, vegetable marrows, watercress.

Fruit.—Apples, apricots, bananas, cherries (morella), cob-nuts, damsons, figs, filberts, grapes, melons, medlars, nectarines, oranges, peaches, pears, pines, plums, quinces, walnuts.

OCTOBER.

Fish.—Bream, brill, carp, cod, crabs, crayfish, dory, eels, flounders, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, tench, turbot, whiting.

Meat.—Beef, lamb, mutton, pork, veal, doe venison.

Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkeys, turkey poults.

Game.—Black game, capercailzie, hares, grouse, pheasants, partridges, ptarmigan.

Vegetables.—Artichokes, beetroots, cabbages, carrots, cauliflowers, celery, cucumber, lettuce, mushrooms, spinach, tomatoes, turnips, vegetable marrows, watercress.

Fruit.—Apples, apricots, bananas, cranberries, damsons, figs, filberts, grapes, medlars, melons, nectarines, peaches, pears, pines, quinces, walnuts.

NOVEMBER.

Fish.—Bream, brill, carp, cod, crabs, crayfish, dory, flounders, eels, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, sprats, soles, tench, turbot, whiting.

Meat.—Beef, lamb, mutton, pork, doe venison.

Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkey-poults, turkeys.

Game.—Black game, capercailzie, grouse, hares, partridges, pheasants, ptarmigan.

Vegetables.—Artichokes, beetroot, Brussels sprouts, carrots, celery, cresses, cucumbers, leeks, lettuce, parsnips, spinach, tomatoes, turnips, turnip tops, watercress.

Fruit.—Apples, bananas, chestnuts, cranberries, figs, filberts, grapes, melons, oranges, pears, pines, pomegranates, plums (Californian), walnuts.

DECEMBER.

Fish.—Brill, carp, cod, crabs, crayfish, eels, flounders, gurnets, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelt, sprats, soles, tench, whiting.

Meat.—Beef, lamb, mutton, pork, doe venison.

Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkeys.

Game.—Black game, capercailzie (till 20th), grouse (till 18th), hares, partridges, pheasants, ptarmigan.

Vegetables.—Artichokes, Brussel sprouts, broccoli, cabbages, carrots, celery, leeks, parsnips, salsify, savoys, Scotch kale, seakale, spinach, tomatoes, turnip tops, watercress.

Fruit.—Apples, bananas, chestnuts, figs, filberts, grapes, medlars, melons, oranges, pears, pines, plums (Californian), pomegranates, walnuts.

1. Artificially dried. Reckon half as much again for the water to be added.