94 CLIMATE, SEASONS, &C. [PART I, 



here quite unmoved as yet; In the gardens in 

 general there is nothing green, while, in England, 

 they have broccoli to eat, early cabbages planted 

 out, coleworts to eat, peas four or five inches 

 high. Yet, we shall have green peas and loaved 

 cabbages as soon -as they will. We have sprouts 

 from the cabbage stems preserved under cover ; 

 the Swedish turnip is giving me greens from 

 bulbs planted out in March ; and 1 have some 

 broccoli too, just coming on for use. How I 

 have got this broccoli I must explain in my 

 Gardener's Guide; for write one I must. I 

 never can leave this country without an at 

 tempt to make every farmer a gardener. Fn 

 the meat way, we have beef, mutton, bacon, 

 fowls, a calf to kill in a fortnight's time, suck 

 ing pigs when we choose, lamb nearly fit to 

 kill; and all of our own breeding, or our 

 own feeding. ,,We kill an ox, send three quar 

 ters and the hide to market and keep one 

 quarter. Then a sheep, which we use in the 

 same way. The bacon is always ready. Some 

 fowls always fatting. Young ducks are just 

 coming out to meet the green p peas. Chickens 

 (the earliest) as big as American Partridges 

 (misnamed quails), and ready for the asparagus, 

 which is just coming out of the ground. Eggs 

 at all times more than we can consume. And, 

 if there be any one, who wants better fare than 

 this, let the grumbling glutton come to that 



