es, 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, whi