Vegetables are classified according to their form as follows:

In buying one should watch the market for the season, as it will vary somewhat. Vegetables which were formerly confined very exclusively to their season are to be purchased now at almost any time in large city markets which are supplied by hot houses and by shipping from greater distances than was possible before methods of shipping became so superior as at the present time. Yet the higher prices which prevail for fruit and vegetables which are out of season prevent a great number from buying except when the prices are normal. Nor is this a thing altogether to be deplored. It is a great mistake to rely to any large extent upon such products since the quality is never equal to that of products grown under natural conditions, while the frequent use of a vegetable throughout the year takes away the keen enjoyment to be realized by those who "are content to take each as its season brings it. Vegetables are a very important article of diet and should be liberally supplied at all times. For those who have learned to eat all varieties there is very fair variety of those which keep through the winter. The different varities with season and average price will be found in the following table:

Season of Vegetables

X marks the height of the season, or when it is at its best.

The prices given are the lowest, or those at the height of the season.

It is sometimes puzzling to determine the quantity to order for the number of persons to be served. The following estimates may be a guide:

All vegetables should be fresh, as it is very difficult to cook those that are wilted and they lose much in flavor. Greens and salad plants should be crisp and tender without evidences of lying until bruised and partially decayed. Cabbage and cauliflower should have solid heads and not be discolored. Medium-sized vegetables are preferable to either extreme, usually. If small there is large waste, while too large ones are apt to be coarse and woody in texture. This applies especially to beets, parsnips, peas, beans, rhubarb, etc. 1 The heavier potatoes are in proportion to their size the better, but medium sized ones are less likely to have hollow hearts. The varieties differ greatly as to quality. One must, in general, learn by trial the best to be obtained in the local market. The Early Rose is an excellent variety.

In selecting pumpkins choose a heavy one with hard shell and deep yellow color. Of winter squashes, the dark green Hubbard is the best. It should be very hard and good sized. The crooked neck is the best variety of summer squash. The evergreen and country gentleman are excellent varieties of sweet corn. Spanish onions are the best, being more delicate than native but are somewhat higher in price.