8 



Systematic Plan for Kitchen Service. 



, through the ignorance of the latter, in not knowing the state of 

 the crops, &c., and sometimes through the inattention of the 

 person who is appointed to serve. The plan is so simple, that 

 it needs no explanation. Every garden production is to be 

 marked in the bill, which is to be sent to the kitchen every 

 morning, and the cook is to be requested to put his mark to 

 every article which he wants for that day. This done, the bearer 

 proceeds to the garden, and puts the bill into the hands of the 

 gardener or his foreman, who gives orders accordingly. 



The bills are renewed from time to time, and all crops that 

 are exhausted are to be expunged, and the newly come in crops 

 to be added. The old bills are carefully kept, and at leisure 

 are entered into a book, which proves a capital reference in more 

 respects than one : in that book are to be found day and date, 

 kind and quantity ; and one year may be compai'ed with another, 

 both in regard to earliness and weight of crop. 



Calli^ Gardens, Aug. 17. 1840. 



The Kitchen Bill. 



Names of Articles. 



Peas, young 



Peas, old 



Beans 



Kidneybeans 



Cauliflowers 



Cabbages 



Turnips 



Carrots 



Potatoes 



Onions 



Leeks 



Artichokes 



Spinage 



Vegetable Marrows 



Cucumbers 



Lettuces 



Gooseberries 



Currants 



Cherries 



Plums 



Grapes 



Peaches 



Nectarines 



Pine-apples 



Raspberries 



Strawberries 



Sweet Herbs of 



sorts, &c. 

 Ice 



Days of the Month — (August.) 



12 3 4 5 6 7 8 9 |lo'lll2 13 I4|15 16!l7|l8 19 



