SEASONABLE FOOD. 477
MEATS. Beef, veal, mutton, pork, venison.
POULTRY AND GAME. Rabbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, quails.
FISH. Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, sal- mon, fresh cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, ter- rapin, crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters,
VEGETABLES. Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms, parsley, shal- lots, Brussels-sprouts, leeks, horse-radish, garlic, mint, sage and small salads. Garden herbs which are mostly used for stuffings and for flavoring dishes, soups, etc., or for garnishing, may be found either green or dried the year round, always in season.
Melons can be had at most of our markets from July 1st until the 15th of October; they are received from the South in the early part of the season, and are not as fresh and good as those ripened in our own vicinity.