Bermuda sends new potatoes into Northern markets about the last of March or first of April. Florida soon follows, and one Southern State after another continues the supply until June, when the Northern and Eastern districts begin. It is only the rich, however, who can afford new potatoes before July; but the old are good up to that time, if they have been well kept and are properly cooked. Cabbage is in season all the year. Beets, carrots, turnips and onions are received from the South in April and May, so that we have them young and fresh for at least five months. After this period they are not particularly tender, and require much cooking. Squashes come from the South until about May, and we then have the summer squash till the last of August, when the winter squash is first used. This is not as delicate as the summer squash, but is generally liked better. Green peas are found in the market in February, though they are very expensive up to the time of the home supply, which is the middle of June, in an ordinary season, in the Eastern States. They last until the latter part of August, but begin to grow poor before that time. There is a great variety, some being quite large, others very small. The smaller are the more desirable, being much like French peas. When peas are not really in season it is more satisfactory to use French canned peas, costing forty cents a can. One can is enough for six persons. When buying peas, see that the pods are green, dry and cool. If they have turned light they have been picked either a long time or when old.

SPINACH.

Spinach is always in season, but is valued most during the winter and spring, as it is one of the few green vegetables that we get then, and is not expensive. It should be green and crisp.

Asparagus.

Asparagus, from hot houses and the South, begins to come into the market in March and April. It is then costly, but in May and June is abundant and quite cheap. About the last of June it grows poor, and no matter how low the price, it will be an expensive article to buy as it has then become very "woody." The heads should be full and green; if light and not full, the asparagus will not spend well.

Dandelions.

The cultivated dandelion is found in the market in March, April and a part of May. It is larger, tenderer and less bitter than the wild plant, which begins to get into the market--in April. By the last of May the dandelion is too rank and tough to make a good dish.

Cauliflower.

This vegetable is generally quite expensive. It is found in the market a greater part of the year, being now grown in hot houses in winter. It is in perfection from the first of May to November or December. The leaves should be green and fresh and the heads a creamy white. When the leaves are wilted, or when there are dark spots on the head, the cauliflower is not good.

Tomatoes.