... thie celery, the lettuee, &C. 4th. Plants which remain for several years in the soil, such as the strawberry, rhubarb, asparagus, &c., should be suc- ceeded by those of short duration. Hence, in judiciously managed gardens, the strawberry compartment ...

... Salt Ditto „ 010 „ 1 010 „ 0 0„ O 0 Eggs, per 124 „ 0 6 „ 0 0 Potatoes, pr.peck! 110 „ 6 1 2„ „ new, per lb. 6 „ „ 0 „ 0 Asparagus perl 1 6 I „ 1 4 00 ~00 Gooseberries „ 0 0 „ 0 Strawberries p glj 4 „ 0 „ 0 0 „ Rhubarb, per Ml ' 0 0„ 0 2., 0 0 „ 0 0 Cucumbers ...

... 10 „ 1 o . 010 „ 1 0 „ l per &24. 0 8 „ „ t! Potatoes, pr. peek' 0 „ 0 „ 2 2 2 4 „ 0 „ n ...

... price of provisions this sum. sner is as follows: -eggs, 3d. per doz; cauliflowers, Id. per head; artichokes, id. ditto; asparagus, id. per bundle; butter, 6jd. per lb. ; strawberries, I franc per basket; meat, 3id. per lb.; fish, various prices but very ...

... 0•„ 0 1 5•• 1 4 1 *.. 1 0 0 I2L H 1 „ 1 „ 1 S^.^! rll4 „ 6 „ 0 Potatoes, pr. peck 4 „ 22,, « „ 2 „ new, per lb. 1 „ „ Asparagus per 100 SO,, „ „ Gooseberries p. qt 80„ 00 ~ 00 00..00 Strawberries puz 1 „ ~ „00 FOwls, per couple „ „ » « ~ »««ks, „ 210 ...

... is bjth nutritious and agree able to the palute, eaten either as a salad or an ingredient in soups, or a substitute for asparagus, spinach, and .her tablet, at a time of the ear (winter and spring) when those artic.es are difficult to procure. But the ...

... variety wk in their larders. As to the more dainty productions se of the kitchen garden, from brocoli to artichokes and ma asparagus, they are grown in small quantities for the : select few; and orchard fruits are neither so abun- sei dantly grown, nor so ...

... I|olo „ 1 1 11 E«s, per 124. •5 10 „ 0 „ 0 0 „ Potatoes, pr. peck 20 ~ 23 ~ 35 26„90 „ new. per lb. 1 „ 1 6| 2 0 „ 0 „ 0 Asparagus per loot 1 „ „ 0 „ Gooseberries p. qt| 10„ 18 2 „ 0 „00 Strawberries p qt, 0 „ 0 0 ' 4 „ 0 0 „ Fowls, per oouplo 2 „ „ 3 ...

... eatables, so different to any established by Mrs. Glasse or Mrs. Rundell. After the soup, &c. came in a monstrous dish of asparagus, with a sauce made of oiled butter and hard-boiled eggs. Next ap- peared a capon and salad, then a very sweet pudding, and ...

... to . ice Mr. Campbell, of Louth, 111Lindilnshire had on hi ed table', on Christmas-day, a. remlarkably- fine dish of ?? asparagus, ylrikh was cut in the open garden that~ Fa morning. - Chapman and Scott, the two bnotedgniv~-r~bbers,.hAve' - been coimmitted ...

... the quality of the meat which composed it was excellent. Thirdly,' slices of cold corned beef, of an exquisite flavour,! asparagus and bitter sauces. Fourthly large balls of forced meat, made principally, I believe, of 'veal, with a sweet' sauce, the ...

... of beef, three rounds of beef, * two stewed rumps of beef, thirteen sirloins, iramps, and *e ribs of beef, six dishes of asparagus, sixty ditto ofmashed and other potatoes, forty-four dishes of shell fish, four . ditto of prawns, one hundred and forty ...