12, King Street, Covent Garden, 



Section VI. 



1872. 



63 



POT, SWEET, AND GARNISHING HERBS. 



POT AND SWEET HERBS. 



Basil (Bush)— Basil (Sweet)— Marjoram (Sweet)— Purslane- 



per pkt. per oz. 



Basil, Bush or Dwarf, for sea so ning o 4...1 o 



Basil, Sweet or Large, for seasoning o 4...1 o 



Marjoram, Sweet, for seasoning o 4...1 o 



Balm— Burnet— Horehound— Hyssop— Lavender— Marjoram (Pot)— Rosemary— Rue— Sage 



— Savory (Winter) — Thyme. 



-Savory (Summer). 



perpkt. per 



Purslane, Green ) used hi salad':, soups, \o 4...1 

 Purslane, Golden j and for pickling. \o 6... . 

 Savory, Summer, for seasoning o 4...1 



Balm, for claret cup or balm wine o 4. 



Burnet, used for salads and soups o 4. 



Horehound, a medicinal herb o 4. 



Hyssop, an aromatic herb o 4. 



Lavender, an aromatic herb o 4. 



Marjoram, Pot, for seasoning and soups., o 4. 



Rosemary, an aromatic herb o 



Rue, a medicinal herb o 



Sage, for stuffing, etc o 



Savory, Winter, for seasoning o 



Thyme, French, for soups, etc o 



Thyme, broad-leaved, for soups, etc o 



Borage— Chicory— Coriander— Marigold (Pot). 



Borage, used for cla?-et cup o 3 



Chicory, for salads o 3 



Angelica— Asperula- 

 Angelica, stalks blanched, like cele/y, or 



in May gathered and candied with sugar o 3 



Asperula odorata, for favouring wines.. 1 o 



Carraway, seed* used in confectionary, &v . o 3 



..o 6 1 Coriander, for garnishing o 



..o 6 I Pot Marigold, the flowers arc used in soups o 

 -Carraway— Clary— Dill— Fennel. 



Clary, the leaves are used in soups o 



Dill, used i?i soups, sauces, etc o 



Fennel, for garnishing, and fish soups ... o 



.0 6 



PARSLEY. 



Covent Garden Garnishing, a very beautifully curled variety o 



„ Champion Moss Curled, the most beautifully curled of any o 



Dunnett's Garnishing, beautifully curled o 



Myatt s Extra Fine Curled, very fine o 



Hamburgh, or Turnip-rooted ; the roots of this variety are used for flavouring soups o 



GARNISHING HERBS. 

 Ice Plant— Beet— Borecole— Cress— Curled Mallow. 

 Ice Plant, covered with small watery crystalline globules glistening in the sun like ice ; valuable for 



garnishing, and on rockwork, dry banks, &c, both curious and highly ornamental 6d. and 1 



Brazilian Beet, beautiful for garnishing in summer and decorative in shrubbery and flower borders. . . o 

 Borecole, Melville's Improved variegated") We know of no garnish that is more beautiful during (x 



,, Covent Garden variegated > the autumn, winter, and early spring mouths, than<o 



„ New Perennial variegated j the inner leaves of variegated Borecole. { 1 



„ New Moss Triple Curled, densely curled light green foliage, as a garnish more beau- 

 tiful than the most perfect specimen of parsley 1 



Cress, Triple Curled, used in small salads and for garnishing 



Curled Mallow, useful for garnishing dishes 3d. and o 



3---Q 

 4... 1 

 3...0 

 3...0 



0...2 6 



ROOTS, PLINTS, ETC. 



THE POTATO. 



The importance of the Potato, as an article of food, cannot be over-estimated, and this has been felt by 

 societies which have had to deal with the produce of the soil. Pre-eminently, the Royal Horticultural Society 

 have given great encouragement in this direction, and their annual exhibitions indicate the amount of mind 

 which has been brought, to bear on the subject by cultivators. This year, the varieties shown, notwithstanding 

 the unfavourableness of the season, — for symmetry, for beauty — freedom from any vestige of disease, and in variety, 

 surpassed perhaps any Exhibition of Potatoes ever before brought together. 



Neither is it possible to over-estimate the importance of quality in this vegetable, it being a well-known fact 

 that the properties of some sorts of Potatoes are much higher than others. It is also a matter of considerable 

 importance that flavour should not be lost sight of, while sorts with deep eyes lead to considerable waste in 

 preparation for table. 



Keeping these points in view, we have compiled our list from the varieties which possess the qualities above 

 named in the highest degree, and the adaptability of varieties for different modes of culture. It is well known 

 with Potato growers that variations in soils alter in some degree the properties of Potatoes, and it is also 

 important to find out what varieties are best adapted for any particular soil ; this can only be ascertained satis- 

 factorily by the cultivator himself. Another thing to be considered is the variation of our seasons. One year is 

 all in favour of the healthy development of the Potato, while another year favours that fell destroyer— the Potato 

 Disease ; and this brings us to an all-important piece of advice which was given to us some years ago by one of 

 the most intelligent Potato growers in the Midland Counties. 



' ' Recommend," he said, "your customers, above all things, to grow as great a number of sorts as their space 

 will admit of, and change the seed often. The variety which this season may be diseased, will next season pro- 

 bably be free from it. Therefore," he added, " if you have 20 rows, and in each row a different variety, Nos. 1, 

 7, 12, and 17 may be diseased this season, while Nos. 3, 8, 15, and 20, may be diseased next season ; so long, 

 therefore, as we have to battle with this enemy, we must take such precautions as will give us the minimum of loss. " 



Our customers will perceive the philosophy of this advice, and we should be very pleased if those who are 

 interested in Potato culture will confirm or refute these statements. They appear to us to be all-important. 



With regard to varieties, we have never championed the American Potatoes. We are satisfied that, in this 

 country, we possess varieties far in advance of the Americans ; and while we ungrudgingly give credit to the 

 American sorts for their heavy cropping qualities ; we cannot bestow upon them that high meed of praise to which, 

 without qualification, the varieties raised by Mr. Fenn of Woodstock, are entitled, and which will, when once 

 stock has been worked up, be our leading Potatoes. 



We must not, however, in this eulogy of Mr. Fenn, forget that there are other men in this country doing a 

 great work in impr6ving our stocks of Potatoes, and with varieties which will be ready to take the place of those 

 which at present are most largely cultivated. Potatoes, like human beings, appear to have their allotted period. 

 They come, they serve their day, and they pass away. They have their youth, their middle age, and their old 

 age, but they are not enduring. The late Mr. Paterson, of Dundee, was wont to say that he was the greatest 

 benefactor of his age, and that his Potatoes were destined to take the place of the Regent and other popular kinds; 

 while his again would have to give place to the varieties which such men as Mr. Fenn was originating. He felt that 

 he had given the great impetus to the raising of new Potatoes, and he was wont to assert that the day when this 

 country neglected to follow up his successes would mark a period of decline, for he held that the riches of nations 

 consisted in their power to feed their peoples, and that the Potato was a staple article of food, and indispensable. 



