DESCRIPTIVE CATALOGUE. 



WATER MELON— Citron, for 

 Preserving. 



WATIR MBLON-P. M, Ferry & Go's 

 Peerless. 



SINAPIS VARS. 

 Fr. Mouiarde. — Ger. Senf. 



Mustard Seed is too widely known .-i:i appreciated to need description. It 

 is useful both in its natural state and manufactured, and is considered wholesome 

 in all its various methods of preparation. It is very refreshing in its green 

 state, mixed with salads, and for that purpose alone is worthy of cultivation ; it 

 is also employed extensively for medicinal purposes, and for seasoning pickles, 

 in its natural state. The common table mustard is prepared from the flour of 

 the seed. 



White English. — This is the kind usually preferred for salad. The 

 leaves are light green, mild and tender when young ; seed, light yellow. 



Brown Italian. — This is a larjfer plant than the preceding, with much 

 darker leaves ; seed, brown and more pungent. 



Culture. — This salad is cultivated in the same manner as Cress, at all 

 times of the season, sowing every week or two, either in beds or drills, or for 

 early use, in hot-beds, or in boxes in the windows of a warm room. The seeds 

 should be covered very slightly, and frequently watered, as moisture is indis- 

 pensable to its growth. A bed three feet wide and twenty feet long, having the 

 plants four or six inches apart, will produce a sufficiency of seed for every 

 domestic purpose. 



I^^STUBTlUlf. 



TROP^OLUM. 



Fr. Capucine. — Ger. Kapuzinerblume . 



TaVi Yellow. — A native of Peru, cultivated both for use and ornament. 

 Its beautiful orange-colored flowers serve as a garnish for dishes, and the young 

 leaves are excellent for salads. The flower-buds, scarcely formed, and the green 

 seed-pods, preserved in vinegar, make a pickle greatly esteemed by many. 



