20 



J. M. Thorburn & Co.'s Catalogue of Seed< 



CHERVIL. 



Cerfeuil. Per if olio. Senfenlaud). ^s^^^Y^S^'W' 'Efk 



Culture.— Cultivate and use the curled variety of ^^^^p^^^^^'^ 

 Chervil like Parsley. Sow at anytime in the spring, in ^ v 



shallow drills, one foot apart, in well-prepared ground- £ 



The seed of the Tuberous Chervil should be sown in // 3 . *3 '^ih^tt&U^' 



August or September, and treated like the Carrot. / p?,^Mt ^/j^^^^p--, 



Per oz. 5^ lb. Per lb. / ^"idtlKP® 



552 Curled. The leaves of this are / jL - '• i Sjtdr-V^ > -,- 



used for flavoring soups and S^ ^Sp^ ^^P^P&^^fe^^^B^^f 

 stews, and for garnishing, ^^^S^^*^i|SS^5tf£S^B^^ ' '• 



same as Parsley $015 $0 40 $1 50 1 ^ '' 



553 Tuberous. A variety which has 



edible roots 20 75 2 50 



CURLED CHERVIL. 



Chicory. 



WM&NV/WI Peroz. #lb. Per lb. 



rv A, /' A' I 55s Coiiiinon or "Wild. Used in Barhe dr Capucin, a salad much made 

 V /, *\ \\ Y in France. Sown in June, the roots are transplanted in autumn 



X ' -j^ into sand in a cellar. The young shoots form the Barbe de Capucin. So 15 $035 %\ 25 



556 Witloof. Sow in June ; plant the roots one inch apart, from October 

 to the closing of the ground, in rows eight inches apart, in a trench 

 one foot deep; cut off the leaves. Cover the roots with well-sifted 

 soil eight inches thick, and the whole with a good layer of dung 

 y>%r' 1 two or three feet thick. The Witloof will be produced three weeks 



> 1| afterwards in the intermediate cover of soil. Excellent as a salad, 



as well as a vegetable 15 35 1 2 5 



: ' 1 557 Large-Rooted >Iagdeburg. Roots!are the Chicory of commerce 15 5° 1 5° 



/ COLLARDS. 



,V J Chou Cabu. Cabu. 33latterfo&(. 



Culture. — Sow seed, as for Cabbage, in June, July and August, for succession. Trans- 

 Plant when one month old, in rows a foot apart each way, and hoe often. 



Per oz. U lb. Per lb 



559 Georgia-grown $0 10 $0 25 $0 75 



w ,tux>k. Corn-Salad, or Fetticus. 



Mache. Macha o Valerianilla. Stccf)falat. 



Culture. --Sow during August, or early in September, in drills a quarter of an inch deep and six inches 



apart. If the weather is dry when the seed is sown, tread it in lightly to insure germination. Keep down 

 weeds with hoe. Just before the winter, cover thinlv with straw or leaves. 



Peroz. 1/ lb. Per lb. 



561 Large-Seeded So 10 lo 25 $0 75 



562 Small-Seeded 10 25 75 



564 Green Cabbaging 15 5° 1 5° 



565 Lettuce-Leaved 15 5° 1 5° 



Cress. 



Cresson. Berro o Mastuerzo. ^refje. 



Culture.— Sow Nos. 569 and 571 thickly, in shal- |^ 



low drills, every two or three weeks. No. 569 should /551V. ^T^A < %*sl^^O 



be cut often, and it will continue to grow. It is useful {A$^2 V=~i\ (jm- ^^r^) 



not only for salad, but for the breakfast table and for ^ . l^^t^X. _ k^^' ~ * A^ . >' 



garnishing. Nos. 575 and 57S should be sown in damp (^^^dlr^s^^^ #ll 7»\ ^'^j^^'r 



soil ; or if a stream of water can be utilized, they ( • 'a^^^^^J^A^ ^^s^/ 



would be much finer. They will also thrive well in ~' V ^^^y^*^^ 



damp hotbeds. Rightly managed, their culture is (\\ ^^Mr^h^^\i. lA(^^^^ 



very profitable. To obtain early salad, it is a good fify'^T^ -'f^^A " ^^^^sj' - D 



plan to sow with water-cress seed a strip four inches \X -( ^ /T /^jC^^^*^^ 1 W]j^\'-~'~ 



wide on the outer margin of a hotbed, inside the - \^^Af^^\\ % r % >\^~*^^LM&lA q^*? 



frame (where it is always cool). This will be found , /"j'Z /A v rht**J J^A^A V ^ 



a satisfactory method of obtaining it earlv. & ^ i^M^f^l 'Wji Ccp .^M> 



Peroz. ^ lb. Perlb. \ .*» ' \ \ v _ • ' ^W^o, * " V> 



569 Curled or Pepper Grass .$010 So 15 So 40 v *' ; N X' ''vf^ 



571 Broad-Leaved 10 20 50 > ' ' j§© 



573 Broad-Leaved Winter . . 10 25 75 ^ 

 575 Erfurt Sweet Water-Cress 75 



578 True Water Cress 50 1 50 5 00 water-cress. 



