healthful or well flavored. The common-sized oysters are good for all
purposes of cooking except broiling and frying, when the large are
preferable. The very large ones are not served as frequently on the
half shell as in former years, the Blue-point, or the small Wareham,
having supplanted them.


Clams.

There are two kinds of this shell-fish, the common thin-shelled clam
and the quahaug. The first is the most abundant. It is sold by the
peck or bushel in the shell, or by the quart when shelled. Clams are
in season all the year, but in summer a black substance is found in
the body, which must be pressed from it before using. The shell of the
quahaug is thick and round.


Scollops.

This shell-fish is used about the same as the clam, but is not so
popular, owing to a peculiarly sweet flavor. It is in season from
September to March, and is sold shelled, as only the muscular part of
the fish is used.


VEGETABLES.

Every good housekeeper will supply her table with a variety of
vegetables all the year round. One can hardly think of a vegetable,
either fresh or canned, that cannot be had in our markets at any