... first mouthful when another vegetable-dish is at his elbow. This time he cannot hesitate, for it is his favourite vegetable, asparagus, which he had specially marked in his menu, and the dinner taking place, as it did, in March, made this, always a delicacy ...

... ? Who, because wild hop and chicory root are sweet for a season, wavers in allegiance to the plentiful pea and aspiring asparagus ? Constancy here is a virtue, since it proves, beyond doubt, its own reward. Novelty, or, now and then, eccentricity, may ...

... crop which the richer farmers find answers very well is asparagus. The heads are singularly fine, and there is always a demand for this particular asparagus in the neighbouring market. But the asparagus requires from four to five years before it gets to full ...

... ?? to say nothing of three full-page chromos, detached from the letterpress. ENGLISH ASPARAGUS IN MID-WINTER. A CHAT WITH A COVENT GARDEN SALESMAN. English asparagus in mid-winter ! It is hardly conceivable, but is neverthe- less a fact. Mr. E. A. Hubbard ...

... Deschamps. ahas added asparagus to. this long list. He has published a full clinical report of a victualler over forty years of age, who suffers from severe spasmodic attacks of coughing whenever he attempts to prepare raw asparagus for the cook. He is ...

... paper gives some seasonable information with regard to- asparagus. This vegetable grows wild in France, and may even now be gathered in the Bois de Vincennes and other French forests. The wilcl- asparagus is long, thin, and green all through, and has a slightly ...

... gigantic cutlet wvith a paper frill on the bone, was very tender, and the snipe were succulent morsels. 'he asparagus was rather haid, but asparagus in December is not a dish to ba captious about. The boinbe was a magnificent erection, looking like a we ...

... Covent Garden ?Not thit the tinmc for doulbt atid hesitation and petty scruples. (;rather rosebuds while' you may eat tender asparagus and swect green p'a wh~il(' tile sunshinle courses through your vuns like strong wine. \Vhien the( dr. ?? dark days returo ...

... NO VEGETABLES. THE reappearance upon our tables of seakale and asparagus-our only two eatable greenstuffs-naturally raises once more the perennial question Why have we in England no vegetables ? To doubt the fact is imppos sible-at least to anybody who ...

... jelly and asparagus, roast goose with apple sauce and leas, boiled turkey with macaroni sauce and cabbage, roast ducks, glac6e sauce Strllps, pickled hunting beef, geese dumps, calf's head in jelly, fillet of veal with -, roast fowl with asparagus sauce, ...

... truffles. Pigeon aspic with Mushrooms. REMOVES. Roast Turkey: Perigord Sauce. Ox Tongue. Roast Saddle of Mutton. ENTREMETS. Asparagus with Rabigot Sauce. Black Mushrooms on Toast. PUDDING. Horse Brigade Pudding with Gun Troop Sauce. ICE PUDDINGS. 'A la Reine ...

... gentleman in Europe thought he should like to have a semi-rural palace at the end of a vista, which was to begin where the asparagus and cabbages were growing, and end where Carnton House then stood, and Carlton House-terrace now stands. This, however, was ...