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[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.