732 



Covent Garden Market. 



Art. VIII. Covent Garden Market. 



The Cabbage Tribe. 



Cabbages, per dozen : 



White 



Red 



Plants, or Coleworts - 

 Savoys, per dozen 

 Cauliflowi.'rs, per dozen - 

 Broccoli, per bunch : 



White 



. urple 



I ape .... 



Tubers and Boots. 



c per ton 

 Potatoes . -J per cwt. 

 t per bush. 

 Kidney, per bushel 

 Scotch, per bushel 

 Jerusalem 7 per half sieve 

 Artichokes 5 per dozen - 

 Turnips, White, per bunch 

 Carrots, Old, per bunch - 

 Parsneps, per dozen 

 Red Beet, per dozen 

 Skirret, per bunch 

 Scorzonera, per bundle . 

 Salsify, per bunch - . 

 Horseradish, per bundle - 

 Radishes : 



rper dozen hands (24 

 Redj to 30 each) 

 cper bunch . 

 Turnip, White, per bunc. 



Tfie Spinach Tribe. 

 Spinach fP^-'l-.,,,: 

 Sorrel, per half sieve 



The Onion Tribe. 

 Onions : 

 Old, per bushel 

 For pickling, per J sieve 

 Green (Ciboules), p. bunc. 

 Leeks, per dozen bunches 

 Garlic, per pound - - 

 Shallots, per pound - . 



Asparaginous Plants, 

 Salads, S(c. 

 Cardoons, per bun. (three) 

 Lettuce, per score : 

 Cos - 



Cabbage 

 Endive, per score, - 

 Celerv, per bundle (12 to 15) 

 Small Salads[P-5^>,[,;'eve 



Watercress, per dozen small 



bunches ... 

 Burnet, per bunch 



£ s. d.\ £ s. d. 









 3 



1 

 2 

 1 

 1 

 

 

 

 

 

 

 1 

 

 2 



4 



4 















4 



4 



2 3 



2 3 



2 











1^ 



f) 



1 

 1 

 































5 





 

 



5 

 5 

 















1 



1 







3 







4 











6 







1 















1 



















5 



















2 



















2 



6 















2 



















!Mint, dried, per doz. bunc. 

 Peppermint, dried, per doz. 



bunches . . - 



Marjoram, per doz. bunches 

 Savory, per dozen bunches 

 Basil, per dozen bunches - 

 Rosemary, Green, per dozen 



bunches 

 Lavender, Dried, per dozen 



bunches ... 

 Tansy, per dozen bunches 



Sialics and Fndtsfm- Tarts, 



Pickling, ^c. 

 Tomatoes, per sieve 

 Capsicums, per hundred : 



Green ... 



Chile - . . 



Large Red, per dozen . 



Edible Fungi and Fuci. 



IMush rooms, per pottle - 

 Morels, dried, per pound 

 Truffles, per pound : 



English ... 



Foreign 



Fruits. 



Apples, Dessert, per bushel : 



Ribston Pippins 



Nonpareils 



Golden Knobs 

 Apples, Baking, per bushel 



French 



Court-pendu 



Royals 

 Pears, Dessert, per J sieve : 



Swan's Eggs 



Chaumontel 



Winter Beurrc 



St. Germains 



Crassane 

 Pears, Baking, per half sieve 



OuincesfP^'^5^'^^'^^^ 

 ~ i per dozen 



Medlars . . . 



Almonds, per peck 



Walnuts, per bushel 



Chestnuts, per peck : 



English 



French ... 



Filberts, English, per 100 lbs. 

 Pine-apples, per pound - 

 Grapes, per pound : 



Hot-liouse ... 



Spanish 



Black Hamburgh 

 Melons, Spajiish, per pound 



Oranges 



From 

 £ s. d. 

 2 0. 



To 

 £ s. d. 

 



6 



5 



1 



12 

 12 



18 



1 4 

 15 

 6 



rper dozen 

 iP 



Lemons 



per hundred 

 C per dozen 

 X per hundred 

 Pomegranates, per dozen 

 Sweet Almonds, per pound 

 l-irazil Nuts, per bushel . 

 Spanish Nuts, per peck . 

 Barcelona Nuts, per peck 



8 

 10 

 18 

 14 

 14 

 3 



7 10 

 6 





















 

 



2 

 

 3 



3 

 10 

 2 

 6 

 9 

 

 

 

 









 







12 

 6 

 7 



















6 







1 



6 



























1 







1 8 















10 







8 







7 







7 







10 







16 















18 







16 















16 















12 















6 







2 



6 



8 







8 







10 







6 



6 



1 







4 







4 







2 







14 







2 







12 







6 







3 







16 























Pot and Sweet Herbs. 



Parsley, per half sieve . 



Tarraf»on,|)er dozen bunches 



Fennsl, per dozen bunches 



Thyme, per dozen bunches 



Sage, per dozen bunches I 



Observations. — Up to the present period our supplies of vegetables have 

 been most abundant, and of excellent quality ; the prices as yet have been 

 low, consequently the growers feel dissatisfied; indeed, the horticultural 

 as well as the agricultural interests may be considered as in a very de- 

 pressed state. It is difficult to determine the cause of this continued 

 depression, especially with the horticulturists, unless it arises from the 

 taking up of so much land for the purposes of vegetable culture in the 

 immediate neighbourhood of the metropolis, or from the improved facilities 



