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1
1036
Enquire within upon everything
·
Robert Kemp Philp
414
[AN
ILL-FIXED
BLIND
NO
ONE
CAN
WIND.]
1O88.
Preparation
of
Vegetables.
There
is
nothing
in
which
the
difference
between
an
elegant
and
an
ordinary
table
is
more
seen,
than
in
the
dressing
of
vegetables,
more
especially
of
greens;
they
may
be
equally
as
fine
at
first,
at
one
place
as
at
another,
but
their
look
and
taste
are
afterwards
very
different,
entirely
from
the
careless
way
in
which
they
have
been
cooked.
They
are
in
greatest
perfection
when
in
greatest
plenty,
i.e.,
when
in
full
season.
By
season,
we
do
not
mean
those
early
days,
when
luxury
in
the
buyers,
and
avarice
in
the
sellers
about
London,
force
the
various
vegetables,
but
the
time
of
the
year
in
which,
by
nature
and
common
culture,
and
the
mere
operation
of
the
sun
and
climate,
they
are
most
plenteous
and
in
perfection.
1089.
New
Potatoes
and
Green
Peas.
New
Potatoes
and
green
peas,
unless
sent
to
us
from
warmer
latitudes
than
our
own,
are
seldom
worth
eating
before
Midsummer.
1090.
Unripe
Vegetables.
Unripe
vegetables
are
as
insipid
and
unwholesome
as
unripe
fruits.
1091.
The
Quality
of
Vegetables.
As
to
the
quality
of
vegetables,
the
middle
size
are
preferable
to
the
largest
or
the
smallest;
they
are
more
tender,
juicy,
and
full
of
flavour,
just
before
they
are
quite
full-grown:
freshness
is
their
chief
value
and
excellence.
The
eye
easily
discovers
if
they
have
been
kept
too
long;
they
soon
lose
their
beauty
in
all
respects.
1092.
Freshness
of
Vegetables.
Roots,
greens,
salads,
&c.,
and
the
various
productions
of
the
garden,
when
first
gathered,
are
plump
and
firm,
and
have
a
fragrant
freshness
no
art
can
give
them
again;
though
it
will
refresh
them
a
little
to
put
them
into
cold
spring
water
for
some
time
before
they
are
dressed.
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