This section is from the book "Cookery Reformed: Or The Lady's Assistant", by P. Davey and B. Law.
Currants, gooseberries, strawberries of several sorts; Kentish and duke-cherries, Flanders-heart, white heart and black heart cherries; masculine apricots : in the forcing frame, peaches, nectarines, and grapes; in the hot house fine apples.
Asparagus, artichokes, cauliflowers, cabbages, carrots, pease, beans, turneps, cucumbers, melons, kidney-beans, cabbages, lettuces, young sallad-herbs, such as chervil, cresses, radish, rape, corn sallad, mustard, and early finochia. All forts of sweet herbs, such as lavender, thyme, winter sa-voury, hyssop, marum, mastick, stoechas, rose-mary, origanum, mint, baum, penny-royal, parsely, sorrel, burnet, bugloss, borrage, and other plants.
 
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