Barberries. — In the autumn, generally from
September.
Cherries. — From June till September, but foreign
fruit begins earlier.
Chestnuts. — From November to February.
Cobnuts. — September to February.
Cocoanuts. — Properly in season from July to
September, but obtainable pretty well through the
winter.
Cranberries (and most other moor berries, such as
(lew, bil, and blaeberries). — From October to
December.
Currants ( blaclc , red, and white). — From June to
the beginning of September.
Damsons. — These vary between September and
October, but are at their best generally in September.
Bullaces and sloes are about the same.
Figs (Green). — August and September, but are
often forced.
(Dried). — Best just after the first frosts.
Filberts. — August to the beginning of October.
Gooseberries (Green). — Begin about May, and last
a month or six weeks.
(Ripe). — From about the middle of June
to the end of August.
Graves (Black Hambro’). — From June to end of
September.
ODDS AND ENDS.
183
Grapes {Hot-house) . — From October to end of
April.
{Muscat). — Best from July to October,
but to be bad till Christmas.
— {Foreign). — From August to April ; this,
however, varies.
Greengages (English). — From August to the end of
September; Foreign ones begin almost a month
earlier. Californian ’gages are to be had in February
and March.
Lemons. — All the year round, but least good in
the height of summer.
Limes. — Like lemons.
Medlars. — From the middle of September to the
end of October.
Melons {Hothouse and Pock). — From August to
the end of September.
{Water). — From September to about
Christmas.
Mulberries. — From August to September.
Nectarines. — From August to October, but best in
September. Californian nectarines from February
to March.
Oranges. — All the year round.
{Seville) . — Best in February and March.
{Tangerines). — From the end of Novem-
ber to the beginning of April.
Peaches — From August to October, best in
September. Californian peaches in February and
March.
Pears. — From the end of summer to the middle of
winter. Californian ones in February and March.
184
PICKLES AND PRESERVES.
Pines. — Obtainable almost all the year round, but
dear in the winter.
Plums. — English, from beginning of August to
the end of September; French begin and end a
month earlier, whilst Californian are to be had from
February to March.
Pomegranates. — End of September to November.
Quinces. — From the middle of September to the
end of October.
Raspberries. — From June to the end of August.
Poivan (or Mountain Ash ) Berries. — From August
to October.
Rhubarb. — From December to the end of August,
counting forced and outdoor fruit.
Strawberries. — From June to September, but
usually end in August.
Walnuts. — From September to Christmas, but for
pickling in July.
As said before, these are the average times for
home grown fruit, which alone is fit for preserving
at present, as the foreign fruit is usually too long
gathered to make successful preserves. As regards
dessert fruit, seasons are almost annihilated by the
colonial and foreign trade, and if the price is no bar,
almost every kind of fruit can be obtained all the
year round, and the supply appears likely to increase,
as the Australian and Californian imports increase
yearly, and the Cape is now beginning to supply the
market also.
Page 90
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Barberries. — In the autumn, generally from September.
Cherries. — From June till September, but foreign fruit begins earlier.
Chestnuts. — From November to February.
Cobnuts. — September to February.
Cocoanuts. — Properly in season from July to September, but obtainable pretty well through the winter.
Cranberries (and most other moor berries, such as dew, bil, and blaeberries). — From October to December.
Currants (black, red, and white). — From June to the beginning of September.
Damsons. — These vary between September and October, but are at their best generally in September. Bullaces and sloes are about the same.
Figs (Green). — August and September, but are often forced.
(Dried). — Best just after the first frosts.
Filberts. — August to the beginning of October.
Gooseberries (Green). — Begin about May, and last a month or six weeks.
(Ripe). — From about the middle of June
to the end of August.
Graves (Black Hambro’). — From June to end of September.
Grapes (Hot-house). — From October to end of April.
(Muscat). — Best from July to October,
but not to be had till Christmas.
(Foreign). — From August to April; this,
however, varies.
Greengages (English). — From August to the end of September; Foreign ones begin almost a month earlier. Californian ’gages are to be had in February and March.
Lemons. — All the year round, but least good in the height of summer.
Limes. — Like lemons.
Medlars. — From the middle of September to the end of October.
Melons (Hothouse and Rock). — From August to the end of September.
(Water). — From September to about
Christmas.
Mulberries. — From August to September.
Nectarines. — From August to October, but best in September. Californian nectarines from February to March.
Oranges. — All the year round.
(Seville). — Best in February and March.
(Tangerines). — From the end of November to the beginning of April.
Peaches — From August to October, best in September. Californian peaches in February and March.
Pears. — From the end of summer to the middle of winter. Californian ones in February and March.
Pines. — Obtainable almost all the year round, but dear in the winter.
Plums. — English, from beginning of August to the end of September; French begin and end a month earlier, whilst Californian are to be had from February to March.
Pomegranates. — End of September to November.
Quinces. — From the middle of September to the end of October.
Raspberries. — From June to the end of August.
Rowan (or Mountain Ash) Berries. — From August to October.
Rhubarb. — From December to the end of August, counting forced and outdoor fruit.
Strawberries. — From June to September, but usually end in August.
Walnuts. — From September to Christmas, but for pickling in July.
As said before, these are the average times for home grown fruit, which alone is fit for preserving at present, as the foreign fruit is usually too long gathered to make successful preserves. As regards dessert fruit, seasons are almost annihilated by the colonial and foreign trade, and if the price is no bar, almost every kind of fruit can be obtained all the year round, and the supply appears likely to increase, as the Australian and Californian imports increase yearly, and the Cape is now beginning to supply the market also.