Blackberries from July to September. Cantaleups from July to October. Cherries from May to August. Cranberries from September to April. Currants, green, June to July; ripe, July to August. Damsons from July to December. Elderberries, August and September. Gooseberries from June to September. Grapes from September till winter. Lemons arrive fresh from the West Indies in winter. Musk-melons from July to the middle of September. Oranges from Florida and the West Indies are in market from October until April; those from the Mediterranean from January until May. The Florida oranges are the best and the largest. Papaws are ripe about the middle of September. Peaches come from the Bermudas May 1, are ripe in July, and are plenty in market from August to September. Pears which are best for eating are in season from August to October. Prunes arrive fresh from December to May. Quinces are in season from October to December. Easpberries are in market from the middle of June until September. (329) 330 The New Kentucky Home Cook Book. Strawberries appear as early as April 1 in the South, but are not plentiful until June, and the season is over in July. Water-melons are in season from July to October. VEGETABLES. Artichokes are ready for use in September. Asparagus from the first of May until the middle of June. Beans, string, June to November; Lima, from July through the year. Beets from June through the year. Cabbage May and June, and last through the winter. Carrots from May until November. Cauliflower from June until spring. Celery from August to April, but it is better after being touched by frost. Corn, green, from June to September. Cucumbers, in the South in April; in the Middle States, from June to November. Herbs for seasoning should be gathered just as they begin to flower. Horse-radish is always in season. Mushrooms are the most plentiful in August and Septem- ber. Onions, new, from the Bermudas about May 1 ; from May until July. Peas, green, from the Bermudas May 1 ; from May until July. Potatoes, new, arrive from the Bermudas about April; from June to July — plentiful in July and August. Potatoes, sweet, are in season from August to December. Pumpkins are in season from September to January. Radishes are in season from April until cold weather. Rhubarb from April to September. The Neiv Kentucky Home Cook Book. 331 Spinach is the earliest vegetable used for greens, and is continued through the season by providing a succession of crops. Squash, summer, from June to August; winter, from August through the winter. Tomatoes are not plentiful before June. Turnips, new, are in market about June 1, and last through the year. MEATS. Beef is good at all seasons of the year. Lamb in March, but from June to August is best as well as cheapest. Mutton is in season all the year, but is not so good in the fall, the meat being drier and strong flavored. Pork should never be eaten in warm weather. Veal is in season except in hot weather, when it keeps badly. Venison, from the buck, is best from August to Novem- ber; from the doe, from November to January. FOWLS. Brant, a choice wild fowl, April and May, and Septem- ber and October. Chickens are in season all the year, but plentiful from May until September. Doves, the turtle — one of the best game birds, in August and September.

AI-modernized reading of the original text

Blackberries from July to September. Cantaleups from July to October. Cherries from May to August. Cranberries from September to April. Currants, green, June to July; ripe, July to August. Damsons from July to December. Elderberries, August and September. Gooseberries from June to September. Grapes from September till winter. Lemons arrive fresh from the West Indies in winter. Musk-melons from July to the middle of September. Oranges from Florida and the West Indies are in market from October until April; those from the Mediterranean from January until May. The Florida oranges are the best and the largest. Papaws are ripe about the middle of September. Peaches come from the Bermudas May 1, are ripe in July, and are plenty in market from August to September. Pears which are best for eating are in season from August to October. Prunes arrive fresh from December to May. Quinces are in season from October to December. Raspberries are in market from the middle of June until September. (329) The New Kentucky Home Cook Book. Strawberries appear as early as April 1 in the South, but are not plentiful until June, and the season is over in July. Water-melons are in season from July to October. VEGETABLES. Artichokes are ready for use in September. Asparagus from the first of May until the middle of June. Beans, string, June to November; Lima, from July through the year. Beets from June through the year. Cabbage May and June, and last through the winter. Carrots from May until November. Cauliflower from June until spring. Celery from August to April, but it is better after being touched by frost. Corn, green, from June to September. Cucumbers, in the South in April; in the Middle States, from June to November. Herbs for seasoning should be gathered just as they begin to flower. Horse-radish is always in season. Mushrooms are the most plentiful in August and September. Onions, new, from the Bermudas about May 1 ; from May until July. Peas, green, from the Bermudas May 1 ; from May until July. Potatoes, new, arrive from the Bermudas about April; from June to July — plentiful in July and August. Potatoes, sweet, are in season from August to December. Pumpkins are in season from September to January. Radishes are in season from April until cold weather. Rhubarb from April to September. The Neiv Kentucky Home Cook Book. Spinach is the earliest vegetable used for greens, and is continued through the season by providing a succession of crops. Squash, summer, from June to August; winter, from August through the winter. Tomatoes are not plentiful before June. Turnips, new, are in market about June 1, and last through the year. MEATS. Beef is good at all seasons of the year. Lamb in March, but from June to August is best as well as cheapest. Mutton is in season all the year, but is not so good in the fall, the meat being drier and strong flavored. Pork should never be eaten in warm weather. Veal is in season except in hot weather, when it keeps badly. Venison, from the buck, is best from August to November; from the doe, from November to January. FOWLS. Brant, a choice wild fowl, April and May, and September and October. Chickens are in season all the year, but plentiful from May until September. Doves, the turtle — one of the best game birds, in August and September.

The new Kentucky home cook book