220 VEGETABLES. 



able to forcing througli the winter and spring, at which seasons 

 a tender and juicy salad is highly appreciated. In many cases 

 their qualities as salad plants are greatly improved by forcing ; 

 and when a good collection of crisp, tender, juicy salads is ex- 

 hibited in the winter or spring, it commands much attention 

 and merits a good reward. It is not necessary to go into the 

 details of their individual culture, which is well known to every 

 good grower, and is described at length in all works on garden- 

 ing; but the stimulating influence of rich top-dressings and 

 frequent doses of liquid manure is nowhere more clearly evi- 

 dent than in the raising of salad plants and roots for exhibition. 

 As the majority of the plants are used uncooked in making 

 a salad, they shou.ld always be grown in a cleanly condition ; 

 and when set up for competition, every part should be clean 

 and perfect, and all in a fresh, tender state, fit in every way 

 to make a first-rate salad. All herbaceous stems, such as 

 Burnet, Ohevril, Mint, and Tarragon, should be made up into 

 neat bunches, and a fair quantity shown ; and all roots and 

 fruits shown in proportionate quantities. The points of merit 

 are: (1.) All samples well grown; (2.) quality, fresh, crisp, 

 tender, and juicy ; and (3.) the selection good, and all exhibited 

 in suitable proportions. 



THE CULIXABY AND SWEET HEKBS. 

 This is a class which is seldom seen at horticultural exhi- 

 bitions, but the importance of many of the articles in the 

 culinary and household arts fully entitles thetii to recognition 

 in the horticultural prize-list when they are exhibited in first- 

 rate condition. Among those most frequently grown are the 

 following : — 



Angelica. Dill. Purslane. 



. Balm. Fennel. Rosemary. 



Basil. Horehound. Rue. 



Borage. Hyssop. Sage. 



Caraway. Lavender. Savory. 



Camomile. Marigold. Sorrel. 



Coriander. Marjoram. Thyme. 



Costmary Mint. Wormwood. 



