Note 56-* — FRIENDLY ADVICE TO COOKS,46-* AND OTHER SERVANTS
Reading edition
“The season of the year has considerable influence on the quality of butcher-meat; depending upon the more or less plentiful supply of food, upon the periodical change which takes place in the body of the animal, and upon temperature. The flesh of most full-grown quadrupeds is in highest season during the first months of winter, after having enjoyed the advantage of the abundance of fresh summer food. Its flavour then begins to be injured by the turnips, &c. given as winter food; and in spring, it gets lean from deficiency of food. Although beef and mutton are never absolutely out of season, or not fit for the table, they are best in November, December, and January. Pork is absolutely bad, except during the winter.”—Supplement to the Edin. Ency. Brit. p. 328.