On the Selection of Vegetables

As regards vegetation in general, the eye can soon detect the glowing freshness, which nature deposits upon such delicate articles of food as peas, asparagus, cucumbers, beans, spinach, salads of all kinds; any of the above will not keep fresh after being cut, longer than twenty-four hours, during the summer, and twice that time in winter. All Vegetables should be kept in as cool a place as possible; still, when the bloom disappears, it is time to make your bargain, as they then can be had cheaper: do not, however, buy any vegetable on any part of which decomposition has commenced to any extent, as if eaten in this state it will be found injurious to health.