Beef, veal, mutton, pork, venison.
Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters,
Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish, garlic, mint, sage and small salads. Garden herbs which are mostly used for stuffings and for flavoring dishes, soups, etc., or for garnishing, may be found either green or dried the year round, always in season.
Melons can be had at most of our markets from July 1st until the 15th of October; they are received from the South in the early part of the season, and are not as fresh and good as those ripened in our own vicinity.
Beef, mutton, pork, lamb.
Rabbits, hares, partridges, woodcocks, grouse or prairie chickens, snipes, antelope, quails, swans, geese, chickens, capons, tame pigeons, wild ducks, the canvas-back duck being the most popular and highly-prized; turkeys.
Haddock, fresh codfish, halibut, flounders, bass, fresh salmon, turbot. Frozen fresh mackerel is found in our large cities during this month; also frozen salmon, red-snapper, shad, frozen bluefish, pickerel, smelts, green turtle, diamond-back terrapin, prawns, oysters, scallops, hard crabs, white bait, finnan haddie, smoked halibut, smoked salmon.
Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives, celery, winter squash, onions, white and sweet potatoes, Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certain dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter.
Beef, mutton, pork, lamb, antelope.
Partridges, hares, rabbits, snipes, capons, pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan, and pigeons.
Halibut, haddock, fresh codfish, striped bass, eels, fresh salmon, live lobsters, pompano, sheep's-head, red-snapper, white perch, a panfish, smelts - green and frozen; shad, herring, salmon-trout, whitefish, pickerel, green turtle, flounders, scallops, prawns, oysters, soft-shell crabs - which are in excellent condition this month; hard crabs, white bait, boneless dried codfish, finnan haddie, smoked halibut, smoked salmon.
White potatoes, sweet potatoes, cabbage, onions, parsnips, oyster plant, okra, celery, chiccory, carrots, turnips, Jerusalem artichokes, French artichokes, Brussels-sprouts, beets, mushrooms raised in hot houses, pumpkins, winter squash, dry shallots and garden herbs for seasoning put up in the dried state