Showing the seasons when Meat, Poultry, and Vegetables, are Best and Cheapest.

MEAT.

The Nos. refer to the receipts for dressing.In the foregoing table, we have given the proportions of bone to meat,—the former not being weighed till cooked, by which, of course, its weight was considerably diminished.

These proportions differ in almost every animal,—and from the different manner in which they are cut.

Those who pay the highest, do not always pay the dearest price. In fact, the best meat is the cheapest; and those who treat a tradesman liberally, have a much better chance of being well served, than those who are for ever bargaining for the market penny. In dividing the joints, there is always an opportunity of apportioning the bones, fat, flaps, &c., so as to make up a variation of much more than a penny per pound in most pieces; and a butcher will be happy to give the turn of his knife in favour of that customer who cheerfully pays the fair price of the article he purchases:—have those who are unwilling to do so any reason to complain?—have they not invited such conduct?

The quality of butcher’s meat, varies quite as much as the price of it, according to its age, how it has been fed, and especially how it has been treated the week before it has been killed.

The following statements were sent to us by a very respectable tradesman:—

Beef is best and cheapest from Michaelmas to Midsummer. The price, per pound, now varies from 4d. to 1s.

Veal is best from March to July. The price varies according to the season and the supply; and the quality differs so much, that the same joints now sell from 5d. to 11d. per pound.

Mutton is best from Christmas to Midsummer; the difference in price between the worst and the best, is now from 5d. to 9d. per pound.

Grass lamb is best from Easter to June; house lamb from Christmas to June.

POULTRY.

Cocks’ combs, fat livers, eggs, &c. are dearest in April and May, and cheapest in August.

Fowls’ heads may be had three for a penny; a dozen will make a very good pie or soup, like No. 244.

Turkey heads, about a penny each.

Duck giblets, about three half-pence a set; four sets will make a tureen of good soup for sixpence. See No. 244.Obs.—Poultry is in greatest perfection when in greatest plenty.

The price of it varies as much as the size and quality of it, and the supply at market, and the demand for it.

It is generally dearest from March to July, when the town is fullest; and cheapest about September, when the game season commences, and the weather being colder, allows of its being brought from more distant parts, and the town becoming thin, there is less demand for it.

The above information will, we trust, be very acceptable to economical families, who, from hearing the very high price poultry sometimes costs, are deterred from ever inquiring about it. In the cheap seasons, we have noted, it is sometimes as cheap as butcher’s meat.

VEGETABLES.

The public are frequently, from want of regular information when the proper seasons arrive for vegetables, put to much inconvenience in attending the markets, taking unnecessary inquiries, &c.

The following list, it is presumed, will afford much useful information to the reader:—