This section is from the book "Cookery Reformed: Or The Lady's Assistant", by P. Davey and B. Law.
Apples; codlings, Margaret apples, white juneating, Stubbard's apples, summer costing, summer pearmain. Of last year, the John-apple, the stone-apple, and oaken-pin. Pears; jargonelles, the primitive, robine, petit muscat, cuisse-madam, green chisset and orange musk. Goose-berries and currants. Cherries. Kentish, Gascoign's heart; carnation, lukeward, ox ear, amber-heart, coroon, amber, white Spanish and black cherries. The brown and white nutmeg, and Anne peach; Fairchild's early nutmeg. Nectarine. The Orange Breda, Roman, Algier, Bruxelles, and Turkey apricots. Morocco, Orleans, blue primordian and violet royal plums. Likewise rasberries, straw-berries, and pine-apples.
Cabbages, cauliflowers, artichokes, carrots, pease, beans, kidneys-beans, turneps, lettuce, cucumbers, melons, all sorts of small sallad herbs, and sweet herbs; in some places celery, and endive, finochia, onions, garlick, rocambole, parsely, sor-rel, chervil, scorzonera, salsafy, beets, horse-ra-dish, and potatoes.
 
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