How to Eat in Autumn, 1600

Later, old cheese.
The Grete Herball (1529), Wellcome Library

"Autumne beginneth, when the sunne entreth the first degree of Libra, which is the thirteenth day of September. Then it is Aequinoctiall, meteors are seene, the times do alter, the aire waxeth cold, the leaves do fall, corne is reaped, the earth loseth hir beautie, and melancholy is ingendered. For which cause, such things as breede melancholy are to bee avoyded, as feare, care, beanes, old cheese, salt beefe, broath of colewoorts, & such like. You may safely eate mutton, lambe, pigges, and young pullets. Take heed of the morning & evening cold." 

William Vaughan, Naturall and Artificial Directions for Health 

The key to a happy autumn? Just avoid fear and cabbage broth.

How to Eat Seasonally, 1746

Peter Jacob Horemans, Still Life (1769)

"Experience teacheth, that Hens are best in January; Eggs in February; Lamb, Kid, Pidgeons and Veal in March; Herbs in April; Cockles in May; Bucks and Salmon in June, July, and August; Gunards in September; Oysters in all Months in whose name an R is found; Pork, Bacon, and Cabbage in frosty Weather, &c." 

Thomas Moffet, Health's Improvement (1746)

That pesky no-oysters-in-no-R-months rule is a venerable tradition. Perhaps it's time to rename the summer months: Mray, Juner, Jurly, and Augurst. In the meantime, enjoy your bucks and salmon!