Beets all the year round; best in spring'and summer. Cabbage all the year round; always good. The first new cabbage comes from Florida in March. During the winter large quantities of cabbages are imported from Denmark. Carrots all the year; the small young ones appearing in the spring. Chives can be had all the year round. Cucumbers all the year round. In the winter we get them from the hot-houses around Boston; they are of the very finest quality, although rather expensive. Cauliflower all the year round; we have them in January, February, and March from England and France, and in April and May from the hot- houses on Long Island. They are of fine quality at all seasons except during summer. Celery may be had in every month but May and June, but is best during the cold weather. It is being extensively raised in Kalamazoo, Mich., for the past three or four years; and as they raise it much earlier than we, and of good quality, it will not be long before we have it all the year round. Chervil may be had all the year round, but is usually poor during warm weather. Chicory we have from August until March; best during fall and winter months; occasionally during February and March; a fine quality comes from France. Corn or winter salad (called by the French doucette, and by the Germans fetticux) from September until warm weather sets in. It is purely, as its name indicates, a winter salad, as it never grows in the summer. Cress all the year round; best in the spring. Dandelion from January i to June. Escarolle salad from August until March. Egg-plant all the year round ; scarce during winter. Garlic all the year round ; in large quantities for the past two or three years during May, June, and July, from New Orleans. VEGETABLES. \ 7 Herbs, such as thyme, sage, sweet basil, borage, dill, lavender, sweet-fennel, sweet-marjoram, rosemary, summer-savory, tansy, etc., may be had green in the summer and fall, and dry during the balance of the year. Kohl-rabi from May until November. Knot celery from September until May. Leeks all the year round. Lettuce can be had all the year round. In the winter it comes from the hot-houses of Boston, Providence, Long Island, and Jersey, but princi- pally from Providence, as that city for the past few years has made a business of growing lettuce for the New York market. It is best in the fall and spring. It is almost impossible to grow good lettuce in the summer, for, should it head at all, the warm weather would rot it. Mint can be had nearly all the year round; scarce during December and January. Mushrooms can be had all the year round; they are raised principally in cellars and hot-houses on Long Island, and the demand for them increases yearly. The people are gradually getting over the fear they once had of the poisonous toad-stools, of which, by the way, there is no danger now, as the mushrooms are carefully picked and sent to market by men who understand the business They are scarce during the very warm weather. Oyster-plant can be had from September until June. Okra appears all the year round; in the winter and spring it comes from Havana. Parsley all the year round. Onions may be had all the year round. Green peppers all the year round. In winter we get them from Havana.

AI-modernized reading of the original text

Beets all the year round; best in spring'and summer. Cabbage all the year round; always good. The first new cabbage comes from Florida in March. During the winter large quantities of cabbages are imported from Denmark. Carrots all the year; the small young ones appearing in the spring. Chives can be had all the year round. Cucumbers all the year round. In the winter we get them from the hot-houses around Boston; they are of the very finest quality, although rather expensive. Cauliflower all the year round; we have them in January, February, and March from England and France, and in April and May from the hothouses on Long Island. They are of fine quality at all seasons except during summer. Celery may be had in every month but May and June, but is best during the cold weather. It is being extensively raised in Kalamazoo, Mich., for the past three or four years; and as they raise it much earlier than we, and of good quality, it will not be long before we have it all the year round. Chervil may be had all the year round, but is usually poor during warm weather. Chicory we have from August until March; best during fall and winter months; occasionally during February and March; a fine quality comes from France. Corn or winter salad (called by the French doucette, and by the Germans fetticux) from September until warm weather sets in. It is purely, as its name indicates, a winter salad, as it never grows in the summer. Cress all the year round; best in the spring. Dandelion from January i to June. Escarolle salad from August until March. Egg-plant all the year round ; scarce during winter. Garlic all the year round ; in large quantities for the past two or three years during May, June, and July, from New Orleans. Herbs, such as thyme, sage, sweet basil, borage, dill, lavender, sweet-fennel, sweet-marjoram, rosemary, summer-savory, tansy, etc., may be had green in the summer and fall, and dry during the balance of the year. Kohl-rabi from May until November. Knot celery from September until May. Leeks all the year round. Lettuce can be had all the year round. In the winter it comes from the hot-houses of Boston, Providence, Long Island, and Jersey, but principally from Providence, as that city for the past few years has made a business of growing lettuce for the New York market. It is best in the fall and spring. It is almost impossible to grow good lettuce in the summer, for, should it head at all, the warm weather would rot it. Mint can be had nearly all the year round; scarce during December and January. Mushrooms can be had all the year round; they are raised principally in cellars and hot-houses on Long Island, and the demand for them increases yearly. The people are gradually getting over the fear they once had of the poisonous toad-stools, of which, by the way, there is no danger now, as the mushrooms are carefully picked and sent to market by men who understand the business They are scarce during the very warm weather. Oyster-plant can be had from September until June. Okra appears all the year round; in the winter and spring it comes from Havana. Parsley all the year round. Onions may be had all the year round. Green peppers all the year round. In winter we get them from Havana.

The table