K I T 



K I T 



Names and Sorts. 

 Cochlearia armoracia, horse-radish. 



Cramle, sca-cabbagc or colewort —the dif- 

 ferent varieties. 



Cucumis, cucumber and melon — the cucum- 

 ber — early short prieiily cucumber — early clus- 

 ter-cucumber — long, green, prickly cucumber — 

 long, white, prickly cucumber — long, smooth, 

 grten, Tiukey cucumber — large, smooth, white 

 cucumber— large, smooth, green, Roman cucum- 

 ber. 



The melon — Romana melon — Cantaleupe 

 melon; varieties of each j and several other 

 sorts. 



Cucurlha, the gourd and water melon. 



Cijnara, artichoke and cardoon — the common 

 artichoke — globular-headed, red Dutch arti- 

 choke — oval-headed, green French artichoke. 



The connnon cardoon. 



Daucus carola, the carrot — orange-coloured 

 carrot — red carrot — yellow carrot — white carrot. 



HcUanthiS tuherosus, tuberous sun-flower, or 

 Jerusalem artichoke. 



Hyssopus Cf-fficinalis, common hyssop — the 

 several ditTerent varieties. 



Lactuca, lettuce — early green cabbage- lettuce 

 — white cabbage-lettuce — brownDutch cabbage- 

 lettuce — great admirable cabbage-lettuce — green 

 and white ball -cabbage-lettuce — green cos-let- 

 tuce — white cos-lettuce — black cos-lettuce — 

 spotted Aleppo cos-lettuce — brown Cilicia let- 

 tuce — imperial lettuce — red capuchin lettuce — 

 green capucliin lettuce — curled lettuce. 



Lavandula, lavender — spike-flowered common 

 lavender — coujinon narrow-leaved — broad-leav- 

 ed — blue-tlowered — white-flowered — and dwarf 

 lavender. 



Stoechas. or French lavender. 



Lepidhim sathmm, garden-cress — common 

 small-leaved — broad-leaved — curled -leaved. 

 jSIelUsu ojjicinalis, balm — connnon balm. 



Mentha, mint, penny-royal, &c. green com- 

 mon spearmint — curled-leaved spearmint — va- 

 riegated spearmint. 



Peppermint. 



Penny-royal. 



Ocymum Banlicnm, basil — common sweet 

 basil — several varieties. 



Origanum, marjoram— common, wild, per- 

 ennial pot marjoram — winter perennial sweet- 

 marjoram — marjoraiia, or annual sweet-marjo- 

 ram. 



Vol. II. 



Modes of Culture. 



By pieces of the roots planted out in spring, 

 for use most part of the year. 



By seed sown in spring; but when once raised, 

 the roots remain for years, sending up shoots for 

 use in spring and summer. 



By seed sown annually, at different times, on 

 hot-beds, in the early spring and summer. 



By seed sown annually, at different times, on 

 hot-beds, in the spring months. 



By seed sown annually, in the spring season. 

 By suckers from the sides of the old plants, 

 in spring, of many years' duration. 



By seeds sown annually, in the early spring. 



By seed sown annually, in spring, sumnier, 

 aiul autunm, for use most part of the year. 



By pieces of the root planted annually, in the 

 spring season. 



By seed sown in spring, atid by planting slips 

 and cuttings of its branches. 



By seed sown annually, at different times, in 

 spring, summer, and autumn, for plants for 

 setting out for use most part of the year. 



By slips planted out in spring, which are of 

 many years' continuance. 



By planting slips or cuttings, and by seed, 

 which are of many years' duration. 



By sowing seed at different times of the year, 

 according as the plants are wanted. 



By dividing and planting the roots in spring 

 or autumn, which are of many years' duration. 



By dividing the roots, by young plants, and 

 by cuttings of the stalks, planted out in spring, 

 and which continue many years. 



By roots and plants, &c. like the former. 



By dividing and slipping the plants, as for 

 the mint, and planting them out. 



By seed sown in spring, on a hot-bed, the 

 plants being afterwards planted out. 



By sowing seeds in spring, and the two former 

 also by slipping the roots, and planting them. 



