HOW TO USE THE FRUITS OF THE GARDEN 

 THIS necessarily depends upon the fifth and sixth 

 chapters of Part II. of fruits and herbes eatable. 



Gather aples and pears when full ripe, especially 

 those for keeping, or for cyder, in a dry day, clear, 

 but not f rostie, in large baskets, lin'd with straw- 

 mats, upon three footed or standing ladders; at least 

 lay straw under, if you shake them, and suffer not 

 too many at once therein. 



Gather apricocks, peaches, plumes, cherries, with 

 your hands into clean baskets, when full ripe, 

 whether for eating green, preserving in sugar, &c. 

 drying, or for wines ; as also currans, barberries, 

 rasberries, goosberries. The cucumbers for pick- 

 ling must be small, i.e. ere their seeds grow firme ; 

 and goosberries for baking, boyling, and sauces. 



Pull artichocks ere they grow too hard ; let these 

 for pickling be the tenderest. Let the purslain for 

 pickling be hard and old, lay it a day or two in the 

 sun to mortifie ; that which you eat green must be 

 tender. Eat beans and peas green, but do not slice 

 down the beans, nor break the peas' stalks, else 

 those left thereon cannot fill. You may cut off the 

 beans with a knife ; and for the peas, hold with the 

 one hand, and pull with the other. 



Gather asparagus when tender, i.e. about three, 

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