except oysters; mackarel the first two months, but are not
good in August.--_Vegetables._ Beans, peas, French beans, and various
others.--_Fruit._ In July, strawberries, gooseberries, pineapples,
plums, cherries, apricots, raspberries, melons, currants, damsons. In
August and September, peaches, plums, filberts, figs, mulberries,
cherries, apples, pears, nectarines, grapes, pines, melons,
strawberries, medlars, quinces, morella cherries, damsons, and various
plums.

OCTOBER.--Meat as before, and doe-venison.----_Poultry._ Game,
pheasants, fowls, partridges, larks, hares, dotterels, wild ducks,
teal, snipes, widgeon, grouse.--_Fish._ Dories, smelts, pike, perch,
holibets, brills, carp, salmon trout, barbel, gudgeons, tench,
shellfish.--_Vegetables._ As in January, French beans, runners, windsor
beans.----_Fruit._ Peaches, pears, figs, bullace, grapes, apples,
medlars, damsons, filberts, nuts, walnuts, quinces, services.

NOVEMBER.--_Meat._ Beef, mutton, veal, pork, house lamb, doe venison,
poultry and game. Fish as the last month.--_Vegetables._ Carrots,
turnips, parsnips, potatoes, skirrets, onions, leeks, shalots, cabbage,
savoys, colewort, spinach, cardoons, cresses, endive, celery, lettuces,
salad, herbs.--_Fruit._ Pears, apples, nuts, walnuts, bullace, chesnuts,
medlars, grapes.

DECEMBER.--_Meat._ Beef, mutton, veal, house lamb, pork and
venison.--_Poultry._ Game, turkeys, geese, pullets, pigeons, capons,
fowls, chickens, rabbits, hares, snipes, woodcocks, larks, pheasants,
partridges, sea-fowls, guinea-fowls, wild ducks, teal, widgeon,
dotterels, dunbirds, grouse.--_Fish._ Turbot, cod, holibets, soles,
gurnets, sturgeon, carp, gudgeons, codlings, eels, dories,
shellfish.--_Vegetables._ As in the last month; asparagus
forced.--_Fruit._ As the last, except bullace.

BIRCH WINE. The season for obtaining the liquor from birch trees, is in
the latter end of February or the beginning of March, before the leaves
shoot out, and as the sap begins to rise. If the time be delayed, the
juice will grow too thick to be drawn out. It should be as thin and
clear as possible. The method of procuring the juice is by boring holes
in the trunk of the tree, and fixing in facets made of elder; but care
should be taken not to tap it in too many places at once, for fear of
injuring the tree. If the tree is large, it may be bored in five or six
places at once, and bottles are to be placed under the apertures to
receive the sap. Whe