they have been well kept and are properly cooked. Cabbage is in season
all the year. Beets, carrots, turnips and onions are received from the
South in April and May, so that we have them young and fresh for at
least five months. After this period they are not particularly tender,
and require much cooking. Squashes come from the South until about
May, and we then have the summer squash till the last of August, when
the winter squash is first used. This is not as delicate as the summer
squash, but is generally liked better. Green peas are found in the
market in February, though they are very expensive up to the time of
the home supply, which is the middle of June, in an ordinary season,
in the Eastern States. They last until the latter part of August, but
begin to grow poor before that time. There is a great variety, some
being quite large, others very small. The smaller are the more
desirable, being much like French peas. When peas are not really in
season it is more satisfactory to use French canned peas, costing
forty cents a can. One can is enough for six persons. When buying
peas, see that the pods are green, dry and cool. If they have turned
light they have been picked either a long time or when old.


SPINACH.

Spinach is always in season, but is valued most during the winter and
spring, as it is one of the few green vegetables that we get then, and
is not expensive. It should be green and crisp.


Asparagus.

Asparagus, from hot houses and the South, begins to come into the