Baron Henri de Jomini - "The Art of War"

Matthew Arnold - "Matthew Arnold's Sohrab and Rustum and Other Poems"

Andrew Murray - "The Master's Indwelling"

James Huneker - "Promenades of an Impressionist"

Donald Finkel, 79, Poet of Free-Ranging Styles, Is Dead
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Book Review: The Dream by Gurbaksh Chahal
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Donald Finkel, a noted American poet whose work teemed with curious juxtapositions, which in their unorthodoxy helped illuminate the function of poetry itself, died on Nov. 15 at his home in St. Louis. He was 79. The cause was complications of Alzheimers

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The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)




Crush the currants and let them stand in the whisky with the spices
for three weeks; then strain and add the sugar; set away again for
three weeks longer; then strain and bottle.


RAISIN WINE.

Take two pounds of raisins, seed and chop them, a lemon, a pound of
white sugar and about two gallons of boiling water. Pour into a stone
jar and stir daily for six or eight days. Strain, bottle and put in a
cool place for ten days or so, when the wine will be ready for use.


CHERRY BOUNCE.

To one gallon of wild cherries add enough good whisky to cover the
fruit. Let soak two or three weeks and then drain off the liquor. Mash
the cherries without breaking the stones and strain through a
jelly-bag; add this liquor to that already drained off. Make a with a
gill of water and a pound of white sugar to every two of liquor thus
prepared; stir in well and bottle, and tightly cork. A common way of
making cherry bounce is to put wild cherries and whisky together in a
jug and use the liquor as wanted.


BLACKBERRY CORDIAL.

Warm and squeeze the berries; add to one pint of juice one pound of
white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of
mace, two teaspoonfuls of cloves. Boil all together for one-fourth of
an hour; strain the syrup, and to each pint add a glass of French
brandy. Two or three doses of a tablespoonful or less will check any
slight diarrhoea. When the attack is violent, give a tablespoonful
after each discharge until the complaint is in subjection. It will
arrest dysentery if given in season, and is a pleasant and safe
remedy. Excellent for children when teething.


HOP BEER.

Take five quarts of water, six ounces of hops, boil it three hours;
then strain the liquor, add to it five quarts of water, four ounces of
bruised ginger root; boil this again twenty minutes, strain and add
four pounds of sugar. When luke-warm put in a pint of yeast. Let it
ferment; in twenty-four hours it will be ready for bottling.


GINGER BEER.

Put into a kettle two ounces of powdered ginger root (or more if it is
not very strong), half an ounce of cream of tartar, two large lemons,
cut in slices, two pounds of broken loaf sugar and two gallons of soft
boiling water. Simmer them over a slow fire for half an hour. When the
liquor is nearly cold, stir into it a large tablespoonful of the best
yeast. After it has fermented, which will be in about twenty-four
hours, bottle for use.


SPRUCE BEER.

Allow an ounce of hops and a spoonful of ginger to a gallon of water.
When well boiled, strain it and put in a pint of molasses, or a pound
of brown sugar, and half an ounce or less of the essence of spruce;
when cool, add a teacupful of yeast, and put into a clean tight cask,
and let it ferment for a day or two, then bottle it for use. You can
boil the sprigs of spruce fir in place of the essence.


ROMAN PUNCH. No. 1.

Grate the yellow rind of four lemons and two oranges upon two pounds
of loaf sugar. Squeeze the juice of the lemons and oranges; cover it
and let it stand until next day. Strain it through a sieve, mix with
the sugar; add a bottle of champagne and the whites of eight eggs
beaten to a stiff froth. It may be frozen or not, as desired. For
winter use snow instead of ice.


ROMAN PUNCH. No. 2.

Make two quarts of lemonade, rich with pure juice lemon fruit; add one
tablespoonful of extract of lemon. Work well and freeze; just before
serving, add for each quart of ice half a pint of brandy and half a
pint of Jamaica rum. Mix well and serve in high glasses, as this makes
what is called a semi or half ice. It is usually served at dinners as
a _coup de milieu_.


DELICIOUS JUNKET.

Take two quarts of new milk, warm it on the stove to about blood heat,
pour it into a glass or china bowl and stir into it two tablespoonfuls
of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a
small wine-glassful of pale brandy. Let it stand till cold and eat
with sugar and rich cream. Half the quantity can be made.


RASPBERRY SHRUB.

One quart of raspberry juice, half a pound of loaf sugar, dissolved, a
pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle
for use.


SASSAFRAS MEAD.

Mix gradually with two quarts of boiling water three pounds and a half
of the best brown sugar, a pint and a half of good West India
molasses, and a quarter of a pound of tartaric acid. Stir it well and
when cool, strain it into a large jug or pan, then mix in a
teaspoonful (not more) of essence of sassafras. Transfer it to clean
bottles (it will fill about half a dozen), cork it tightly and keep it
in a cool place. It will be fit for use next day. Put into a box or
boxes a quarter of a pound of carbonate of soda, to use with it. To
prepare a glass of sassafras mead for drinking, put a large
tablespoonful of the mead into half a tumbler full of ice-water, stir
into it a half teaspoonful of the soda and it will immediately foam up
to the top.

Sassafras mead will be found a cheap, wholesome and pleasant beverage
for warm weather. The essence of sassafras, tartaric acid and
carbonate of soda, can, of course, be obtained at the druggist's.


CREAM SODA WITHOUT THE FOUNTAIN.

Coffee-sugar, four pounds, three pints of water, three nutmegs,
grated, the whites of ten eggs, well beaten, gum arabic, one ounce,
twenty drops of oil of lemon, or extract equal to that amount. By
using oils or other fruits, you can make as many flavors from this as
you desire. Mix all and place over a gentle fire, and stir well about
thirty minutes; remove from the fire and strain, and divide into two
parts; into one-half put eight ounces of bicarbonate of soda, into the
other half put six ounces of tartaric acid. Shake well, and when cold
they are ready for use by pouring three or four spoonfuls from both
parts into separate glasses, each one-third full of water. Stir each
and pour together, and you have a nice glass of cream soda which you
can drink at your leisure, as the gum and eggs hold the gas.


WINE WHEY.

Sweeten one pint of milk to taste, and when boiling, throw in two
wine-glasses of sherry; when the curd forms, strain the whey through a
muslin bag into tumblers.


LEMON SYRUP.

Take the juice of twelve lemons; grate the rind of six in it, let it
stand over night; then take six pounds of white sugar and make a
thick syrup. When it is quite cool, strain the juice into it, and
squeeze as much oil from the grated rind as will suit the taste. Put
in bottles, securely corked, for future use. A tablespoonful in a
goblet of water will make a delicious drink on a hot day.


FOR A SUMMER DRAUGHT.

The juice of one lemon, a tumblerful of cold water, pounded sugar to
taste, half a small teaspoonful of carbonate of soda. Squeeze the
juice from the lemon; strain and add it to the water, with sufficient
pounded sugar to sweeten the whole nicely. When well mixed, put in the
soda, stir well and drink while the mixture is in an effervescing
state.


NOYEAU CORDIAL.

To one gallon of proof spirit add three pounds of loaf sugar and a
tablespoonful of extract of almonds. Mix well together and allow to
stand forty-eight hours; covered closely; now strain through thick
flannel and bottle. This liquor will be much improved by adding half a
pint of apricot or peach juice.


EGG NOG.

Beat the yolks of twelve eggs very light, stir in as much white sugar
as they will dissolve, pour in gradually one glass of brandy to cook
the egg, one glass of old whisky, one grated nutmeg, and three pints
of rich milk. Beat the whites to a froth and stir in last.


EGG FLIP, OR MULLED ALE.

Boil one quart of good ale with some nutmeg; beat up six eggs and mix
them with a little cold ale; then pour the hot ale to it, pour it back
and forth several times to prevent its curdling; warm and stir it till
sufficiently thick; add a piece of butter or a glass of brandy and
serve it with dry toast.


MILK PUNCH.

One pint of milk made very sweet; a wine-glassful of brandy or rum,
well stirred together; grate a little nutmeg over the top of the
glasses. Serve with a straw in each glass.


FINE MILK PUNCH.

PARE off the yellow rind of four large lemons and steep it for
twenty-four hours in a quart of brandy or rum. Then mix with it the
juice of the lemons, a pound and a half of loaf sugar, two grated
nutmegs and a quart of water. Add a quart of rich unskimmed milk, made
boiling hot, and strain the whole through a jelly-bag. You may either
use it as soon as it is cold, or make a larger quantity (in the above
proportions) and bottle it. It will keep several months.


TO MAKE HOT PUNCH.

Half a pint of rum, half a pint of brandy, quarter of a pound of
sugar, one large lemon, half a teaspoonful of nutmeg, one pint of
boiling water.

Rub the sugar over the lemon until it has absorbed all the yellow part
of the skin, then put the sugar into a punch bowl; add the lemon juice
(free from pips) and mix these two ingredients, well together. Pour
over them the boiling water, stir well together, add the rum, brandy
and nutmeg; mix thoroughly and the punch will be ready to serve. It is
very important in making good punch that all the ingredients are
thoroughly incorporated; and to insure success, the processes of
mixing must be diligently attended to. (This is an old-style punch.)


LEMONADE.

Three lemons to a pint of water makes strong lemonade; sweeten to your
taste.


STRAWBERRY WATER.

Take one cupful of ripe hulled berries; crush with a wooden spoon,
mixing with the mass a quarter of a pound of pulverized sugar and half
a pint of cold water. Pour the mixture into a fine sieve, rub through
and filter till clear; add the strained juice, of one lemon and one
and a half pints of cold water, mix thoroughly and set in ice chest
till wanted.

This makes a nice, cool drink on a warm day and easily to be made in
strawberry season.

STRAWBERRY AND RASPBERRY SYRUP.

Mash the fresh fruit, express the juice and to each quart add three
and a half pounds of granulated sugar. The juice, heated to 180 deg.
Fahrenheit, and strained or filtered previous to dissolving the
sugar, will keep for an indefinite time, canned hot in glass jars.

The juice of soft fruits is best when allowed to drop therefrom by its
own weight; lightly mash the fruit and then suspend in a cloth,
allowing the juice to drop in a vessel beneath. Many housekeepers,
after the bottles and jars are thoroughly washed and dried, smoke them
with sulphur in this way: Take a piece of wire and bend it around a
small piece of brimstone the size of a bean; set the brimstone on
fire, put it in the jar or bottle, bending the other end over the
mouth of the vessel, and cover with a cork; after the brimstone has
burned away, fill the vessel with the syrup or preserves and cover
tightly. There is no sulphurous taste left by the process.


KOUMISS.

Koumiss is prepared by dissolving four ounces of white sugar in one
gallon of skimmed milk, and placing in bottles of the capacity of one
quart; add two ounces of baker's yeast or a cake of compressed yeast
to each bottle. Cork and tie securely, set in a warm place until
fermentation is well under way, and lay the bottles on their sides in
a cool cellar. In three days, fermentation will have progressed
sufficiently to permit the koumiss to be in good condition.


PINEAPPLE VINEGAR.

Cover sliced pineapples with pure cider vinegar; let them stand three
or four days, then mash and strain through a cloth as long as it runs
clear; to every three quarts of juice add five pounds of sugar.

Boil it altogether about ten minutes, skim carefully until nothing
rises to the surface, take from the fire; when cool, bottle it.
Blackberries and raspberries, and, in fact, any kind of highly
flavored fruit, is fine; a tablespoonful in a glass of ice-cold water,
to drink in warm weather.

RASPBERRY VINEGAR. No. 1.

Put a quart of raspberries into a suitable dish, pour over them a
quart of good vinegar, let it stand twenty-four hours, then strain
through a flannel bag and pour this liquor on another quart of
berries; do this for three or four days successively and strain it;
make it very sweet with loaf sugar; bottle and seal it.


RASPBERRY VINEGAR. NO. 2.

Turn over a quart or ripe raspberries, mashed, a quart of good cider
vinegar, add one pound of white sugar, mix well, then let stand in the
sun four hours. Strain it, squeeze out the juice and put in a pint of
good brandy. Seal it up in bottles, air-tight, and lay them on their
sides in the cellar; cover them with sawdust. When used, pour two
tablespoonfuls to a tumblerful of ice-water. Fine.


HOME-MADE TABLE VINEGAR.

Put in an open cask four gallons of warm rain-water, one gallon of
common molasses and two quarts of yeast; cover the top with thin
muslin and leave it in the sun, covering it up at night and when it
rains. In three or four weeks it will be good vinegar. If cider can be
used in place of rain-water the vinegar will make much sooner--will
not take over a week to make a very sharp vinegar. Excellent for
pickling purposes.


VERY STRONG TABLE VINEGAR.

Take two gallons of good cider and thoroughly mix it with two pounds
of new honey, pour into your cask or bottle and let it stand from four
to six months, when you will have vinegar so strong that it cannot be
used at table without diluting with water. It is the best ever
procured for pickling purposes.


PINEAPPLE-ADE.

Pare and slice some very ripe pineapples; then cut the slices into
small pieces. Put them with all their juice into a large pitcher, and
sprinkle among them plenty of powdered white sugar. Pour on boiling
water, allowing a small half pint to each pineapple. Cover the pitcher
and let it stand till quite cool, occasionally pressing down the
pineapple with a spoon. Then set the pitcher for a while in ice.
Lastly, strain the infusion into another vessel and transfer it to
tumblers, putting into each glass some more sugar and a bit of ice.
This beverage will be found delicious.


SEIDLITZ POWDERS.

Fold in a white paper a mixture of one drachm of Rochelle salts and
twenty-five grains of carbonate of soda, in a blue paper twenty
grains of tartaric acid. They should all be pulverized very finely.
Put the contents of the white paper into a tumbler, not quite half
full of cold water, and stir it till dissolved. Then put the mixture
from the blue paper into another tumbler with the same quantity of
water, and stir that also. When the powders are dissolved in both
tumblers, pour the first into the other, and it will effervesce
immediately. Drink it quickly, while foaming.


INEXPENSIVE DRINK.

A very nice, cheap drink which may take the place of lemonade and be
found fully as healthful is made with one cupful of pure cider
vinegar, half a cupful of good molasses, put into one quart pitcher of
ice-water. A tablespoonful of ground ginger added makes a healthful
beverage.

[Illustration]




THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING
THE YEAR.


JANUARY.

MEATS.--Beef, mutton, pork, lamb.

POULTRY AND GAME.--Rabbits, hares, partridges, woodcocks, grouse or
prairie chickens, snipes, antelope, quails, swans, geese, chickens,
capons, tame pigeons, wild ducks, the canvas-back duck being the most
popular and highly prized; turkeys.

FISH.--Haddock, fresh codfish, halibut, flounders, bass, fresh salmon,
turbot. Frozen fresh mackerel is found in our large cities during this
month; also frozen salmon, red-snapper, shad, frozen bluefish,
pickerel, smelts, green turtle, diamond-back terrapin, prawns,
oysters, scallops, hard crabs, white bait, finnan haddie, smoked
halibut, smoked salmon.

VEGETABLES.--Cabbage, carrots, turnips, parsnips, beets, pumpkins,
chives, celery, winter squash, onions, white and sweet potatoes,
Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dishes, are always in season, such as sage, thyme,
sweet basil, borage, dill, mint, parsley, lavender, summer savory,
etc., may be procured green in the summer and dried in the winter.


FEBRUARY.

MEATS.--Beef, mutton, pork, lamb, antelope.

POULTRY AND GAME.--Partridges, hares, rabbits, snipes, capons,
pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan,
and pigeons.

FISH.--Halibut, haddock, fresh codfish, striped bass, eels, fresh
salmon, live lobsters, pompano, sheep's-head, red-snapper, white
perch, a panfish, smelts--green and frozen; shad, herring,
salmon-trout, whitefish, pickerel, green turtle, flounders, scallops,
prawns, oysters, soft-shell crabs--which are in excellent condition
this month; hard crabs, white bait, boneless dried codfish, finnan
haddie, smoked halibut, smoked salmon.

VEGETABLES.--White potatoes, sweet potatoes, cabbage, onions,
parsnips, oyster plant, okra, celery, chiccory, carrots, turnips,
Jerusalem artichokes, French artichokes, Brussels-sprouts, beets,
mushrooms raised in hot houses, pumpkins, winter squash, dry shallots
and garden herbs for seasoning put up in the dried state.


MARCH.

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

POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild
pigeons, capons.

FISH.--Striped bass, halibut, salmon, live codfish, chicken halibut,
live lobster, Spanish mackerel, flounders, sheep's-head, pompano,
grouper, red-snapper. Shad are plentiful this month. Herring,
salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish,
green turtle, terrapin, scallops, soft-shell clams, oysters, prawns,
smoked salmon, smoked halibut, smoked haddock, salt codfish.

VEGETABLES.--Cabbage, turnips, carrots, parsnips, artichokes, white
potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts,
celery, mushrooms, salsify-chives, cress, parsley and other garden
herbs, greens, rhubarb and cucumbers raised in hot beds.


APRIL.

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

POULTRY AND GAME.--Chickens, fowls, green geese, young ducks, capons,
golden plover, squabs, wild ducks.

FISH.--Haddock, fresh cod, striped bass, halibut, eels, chicken
halibut, live lobsters, salmon, white perch, flounders, fresh
mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray
fish, shad, whitefish, brook trout, salmon-trout, pickerel, catfish,
prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clams,
hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock,
salt mackerel, salt codfish.

VEGETABLES.--Onions, white and sweet potatoes, kale-sprouts, rhubarb,
artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage,
parsnips, mushrooms, cress, carrots, beets, dandelion, egg plant,
leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.


MAY.

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

POULTRY AND GAME.--Fowls, pigeons, spring chickens, young ducks,
chickens, green geese, young turkeys.

FISH.--Halibut, haddock, striped bass, salmon, flounders, fresh
mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish,
kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish,
carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked
fish.

VEGETABLES.--New potatoes, sweet potatoes, cabbage, young onions,
asparagus, beets, carrots, kidney beans, string beans, lettuce,
tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach,
radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally.


JUNE.

MEATS.--Beef, veal, mutton, lamb.

POULTRY AND GAME.--Chickens, geese, ducks, young turkeys, plovers,
Pigeons.

FISH.--Fresh salmon, striped bass, halibut, fresh mackerel, flounders,
kingfish, blackfish, weakfish, butterfish, pompano, Spanish mackerel,
porgies, sheeps-head, sturgeon, sea bass, bluefish, skate or rayfish,
carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs,
soft crabs, clams.

VEGETABLES.--Potatoes, spinach, cauliflower, string beans, peas
tomatoes, asparagus, carrots, artichokes, parsnips, onions, cucumbers,
lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all
kinds of garden herbs, sorrel, horse-radish.


JULY.

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

POULTRY AND GAME.--Fowls, chickens, pigeons, plovers, young geese,
turkey-plouts, squabs, doe-birds,-tame rabbits.

FISH.--Spanish mackerel, striped bass, fresh mackerel, blackfish,
kingfish, flounders, salmon, cod, haddock, halibut, pompano,
butterfish, a sweet panfish, sheep's-head, porgies, sea bass,
weakfish, swordfish, tantog, bluefish skate, brook trout, crayfish,
black bass, moonfish--a fine baking or boiling fish; pickerel, perch,
eels, green turtle, frogs' legs, soft crabs, white bait, prawns,
lobsters, clams.

VEGETABLES.--Potatoes, asparagus, peas, green string beans, butter
beans, artichokes, celery, lettuce, carrots, salsify, tomatoes,
spinach, mushrooms, cabbage onions, endive, radishes, turnips, mint,
various kinds of greens and salads.


AUGUST.

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

POULTRY AND GAME.--Venison, young ducks, green geese, snipe, plover,
turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls.

FISH--Striped bass, cod, halibut, haddock, salmon, flounders, fresh
mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head,
porgies, bluefish, moonfish, brook trout, eels, black bass, crayfish,
skate or rayfish, catfish, green turtle, white bait, squid, frogs'
legs, soft crabs, prawns, clams.

VEGETABLES.--Carrots, artichokes, onions, string beans, lima beans,
cauliflower Irish potatoes, sweet potatoes, green corn, tomatoes,
peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb,
beets, greens, mushrooms, chives.


SEPTEMBER.

MEAT.--Beef, veal, mutton, lamb, pork, venison.

POULTRY AND GAME.--Larks, woodcock, snipe, wild pigeons, squabs, young
geese, young turkeys, plover, wild ducks, wild geese, swans and brant
fowls, reed-birds, grouse, doe-birds, partridges.

FISH.--Salmon, halibut codfish, pompano, striped bass, haddock, cero,
a large fish similar to the Spanish mackerel; flounders, fresh
mackerel, blackfish, Spanish mackerel, butterfish, whitefish,
weakfish, smelts, porgies, squids, pickerel, crayfish, catfish,
bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait,
frogs' legs, hard crabs, moonfish, soft crabs, herrings, lobsters,
clams.

VEGETABLES.--Potatoes, cabbages, turnips, artichokes, peas, beans,
carrots, onions, salsify, mushrooms, lettuce, sorrel, celery,
cauliflower, Brussels sprouts, sweet potatoes, squash, rhubarb,
green-peppers, parsnips, beets, green corn, tomatoes, cress.


OCTOBER.

MEATS.--Beef, veal, mutton, lamb, pork, venison, antelope.

POULTRY AND GAME.--Turkeys, geese, fowls, pullets, chickens, wild
ducks, the canvas-back duck being the most highly prized, for its
delicate flavor; woodcock, grouse, pheasants, pigeons, partridges,
snipes, reed-birds, golden plover, gray plover, squabs.

FISH.--Striped bass, fresh cod, halibut, haddock, Spanish mackerel,
fresh mackerel, cero, flounders, pompano, weakfish, white perch,
grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper,
yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike,
crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs,
hard crabs, soft crabs, white bait, green turtle, scallops, eels,
lobsters, oysters.

VEGETABLES.--Potatoes, cabbages, turnips, carrots, cauliflowers,
parsnips, string beans, peas, lima beans, corn, tomatoes, onions,
spinach, salsify, egg plant, beets, pumpkins, endive, celery, parsley,
squash, cucumbers, mushrooms, sweet herbs of all kinds, salads of all
kinds, garlic, shallots.


NOVEMBER.

MEATS.--Beef, veal, mutton, pork, venison, antelope.

POULTRY AND GAME.--Rabbits, hares, pheasants, woodcock, partridges,
quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys,
pigeons.

FISH.--Striped bass, fresh cod, halibut, haddock, salmon, fresh
mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted
bass, black bass, yellow perch, skate, red-snapper, salmon-trout,
pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green
turtle, scallops, prawns, white bait, frogs' legs, hard crabs,
oysters.

VEGETABLES.--Potatoes, carrots, parsnips, turnips, onions, dried
beans, artichokes, cabbages, beets, winter squash, celery, parsley,
pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet
herbs.


DECEMBER.

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, salmon, fresh cod, blackfish, whitefish, grouper, cusk,
shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout,
pickerel, cisco, skate, wall-eyed pike, terrapin, 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, shallots, 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.