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,
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, chilies, 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.