expence than may be imagined by a _careful, honest_
cook. For this purpose let all parings of meats of every kind, all
bones, however dry they may appear, be carefully collected, and put over
a very slow fire in a small quantity of water, always adding a little
more as the water boils down. Skim this juice when cool: and, having
melted it a second time, pass it through a sieve till thoroughly pure:
put no salt or pepper; use this fine jelly for any sauce, adding herbs,
or whatever savoury condiments you think proper, at the time it is used.

Be careful all summer long to dry vegetables and herbs. Almost every
herb and vegetable may be dried and preserved for winter use; for on
these must chiefly depend all the varied flavours of your dishes.
Mushrooms and artichokes strung on a string, with a bit of wood knotted
in between each to prevent their touching, and hung in a dry place, will
be excellent; and every species of culinary herb may be preserved either
in bottles or paper bags.

A CATALOGUE OF THINGS IN SEASON.

JANUARY.

_Fish._

Cod, skate, thornback, salmon, soles, eels, perch, carp, tench,
flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters,
smelts, whiting.

_Game and Poultry._

Hares, pheasants, partridges, wild ducks, widgeon, teal, capons,
pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks,
snipes, larks, blackbirds, and wood-pigeons.

_Fruit._

Portugal grapes, the Kentish russet, golden French kirton, Dutch
pippins, nonpareils, pearmains, russetting apples, and all sorts of
winter pears.

_Roots and Vegetables._

Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots,
turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions,
horseradish, small salad under glasses, sweet herbs, and parsley, green
and white brocoli, beet-root, beet-leaves and tops, forced asparagus,
cucumbers in hotbeds, French beans and peas in the hothouse.

FEBRUARY.

_Fish._

Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings,
smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp,
tench, and perch.

_Game and Poultry._

Hares and partridges till the 14th. Turkeys, capons, pullets with eggs,
fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of
wild-fowl, which begin to decline in this month.

_Fruit._

Nearly the same as last month.

_Roots and Vegetables._

The same as last month.

MARCH.