From the beginning of _November_ to the end of _March_, cabbage[62], spinnage[63], endive[64], radishes of two sorts[65], turnips[66], beet[67], carrot[68], are in great plenty; collyflowers[69] make their appearance towards the end of _January_, are in great abundance in _February_ and part of _March_, by the end of which month they become scarce. _April_ and _May_ produce lettuces of different kinds[70], beans[71], truffles[72], artichoaks[73], which are very small, and chiefly eat by the natives when very young, so as when stew’d they eat the whole; and pease[74]. The two last-mentioned remain in season all the month of _June_. Purslane[75], and cucumbers[76] come in season also in _May_, and are in plenty till the end of _July_; in _September_ and _October_ the latter are again brought to market in great abundance, and towards the end of this last mentioned month the young ones are gathered for pickling. The months of _June_, _July_, and _August_ produce musk melons[77] in great abundance; and a small cucumber called ajoor, which is often extremely bitter. To these, in the month of _July_, are added water melons[78], which we have in great perfection; Jews mallows[79]; kidney beans[80]; adders cucumbers[81]; _Syrian_ mallow[82]; lupines[83]; as also several kinds of gourds[84]; three species of mad apples[85], called by the natives badinjan; which remain all _September_, and the latter as far as the middle of _November_, making the principal part of the food of the inhabitants during the months of _July_, _August_, _September_, and _October_; and they are so fond of them, that they preserve them various ways, so as to afford occasionally a dish through the whole year. Squash[86] comes in towards the end of _September_, and continues all the year. The orange-shaped pumpion[87] we have more common in the summer-months. They have none of the colocassia at _Aleppo_, but great quantities at _Tripoli_; where the shopkeepers use the leaves (as _Rawolf_ mentions of _Aleppo_) instead of paper, for putting up their wares. The few following are to be met with at all seasons; parsley[88], cress[89], mint[90], onions[91], and garlick[92]; which though they come last in the list, yet they are far from being the least in use or esteem among the natives. In the gardens they also cultivate carraway[93], coriander[94], dill[95], cypress canes[96], and common reed[97], both much used by the manufacturers of silk and cotton stuffs, by way of reels, _&c._