b> 38. In Season in August.

i. Fish.--Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabs, dace, eels, flounders, gurnets, haddocks, herrings, lobsters, mackerel, mullet, oysters, perch, pike, plaice, prawns, salmon, skate, soles, tench, thornback, turbot, whiting.

ii. Meat.--Beef, grass-lamb, mutton, veal, buck venison.

iii. Poultry and Game.--Chickens, ducks, fowls, green geese, grouse (from 12th), leverets, pigeons, plovers, rabbits, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.

iv. Vegetables.--Artichokes, beans (French, kidney, scarlet, and Windsor), white beet, carrots, cauliflowers, celery, cucumbers, endive, pot-herbs, of all sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.

v. For Drying.--Basil, sage, thyme.

vi. For Pickling.--Red cabbage, capsicums, chillies, tomatoes, walnuts.

vii. Fruit.--Apples: Codlin, summer pearmain, summer pippin. Cherries, currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches. Pears: Jargonelle, summer, Bon Chrétien, Windsor. Plums, greengages, raspberries, Alpine strawberries.