64 



[Darr aud Siigden, 1871. 



pcrpkt, 

 s. d. 



per or. 

 s. d. 



0...2 

 0...2 



" Laitue Grosse Grise," or " Brune paresseuse," another of Mr. Robinson's Paris market varieties i 

 " Laitue Petite Noire;" Mr. Robinson's pet Lettuce for tiie Cloche. "Its peciUiariiy for the 



Cloche," he says, " is its growing best without air" i 



" Laitue Rousse," described as delicate and tender, and a long stander i 



OUR OWN SELIlCTION. 



6 ozs. in 6 best varieties of the above Lettuce, 5/0 | 6 pkts. in 6 best varieties of the above Lettuce, 2/6 

 In our Experimental Ground in tlic summer and autumn 0/1869, we greiu about 300 different samples of l ettuce • 

 those above enumerated are a selection of the best, but 7ve can supply all other varieties if required. ' 



MTISTABD. ^'""d: ^"l" 



'White, best quality, make frequent suceessional sowings for small salads o 2. ..2 o 



Bro'^Tn or Black o 3... 2 6 



New Chinege, this variety produces a larger radical or seed leaf, and is described as pLeasanter in 



flavour and more pungent than the old white mustard o 6 



BADISH. 



Long Scarlet Superb Short Top (Beck's), a valuable long salmon variety for main crop o 4. . 3 6 



„ Early Frame {'V\'ood s), the best long variety for forcing o 4. ..3 6 



„ 'Wllite ) Besides being of excellent quality, the.sc are much prized for their colour, which (06 

 „ Purple j contrasts nicely with the scarlet varieties. ( 



,, Mixed 



contrasts nicely with the scarlet varieties. 



Olive-shaped Scarlet ^ These are ail excellent for forcing and general crop, being fleshy, and not f ° 



■White 

 Scarlet tipped white 

 Mixed 



readily affected by dry weather ; they should be sent to table when not 

 larger than filberts. '1 he French Breakfast Radiih" is the scarlet tipped \ o 

 white, or *^ Rose demi^long a bout blanc *' of Mr. Robinson, and is largely o 



Rose deml-long a bout 'blanc J demand for Paris markel and for Coveiit Garden, 



pcroz. 

 6 

 6 

 6 

 6 



6 



4., .3 6 



per pt. 



•3 



Round or Turnip Red ^ , , 



White ^"^^^ s'and dry 



Purple I va"f - ' 



hot weather better than most 

 and arc esteemed at all seasons. The 



Rose rond a bout blanc 



■Winter Black Spanish 



,, Scarlet China 



,, Purple China 



„ White China 



„ Mixed 



RAPHANUS CAUDATUS. 



variety so much esteemed by the French. 



)Much esteemed for winter salads ; should be sown in 

 and again in August, the first sowing lifted in November^ 

 or December, and stored in dry sand, like carrots, to be 

 ready for use. 



Bull's rat-tailed Radish. A great curiosity, pods fantastically shaped, and rapidly 



L 0 9. 





per o«. 



per qt. 



f 0 4- 



■3 6 



1 0 4- 



•3 6 



\ 0 6. 





0 4.. 



■3 "6 



L 0 9.. 





r 0 6.. 





1 0 6.. 





\ 0 6.. 





0 6,. 





I 0 6.. 





attaining a length of ft.; Txilien for cooking, salad, or as a relish with cheese, the pods should be gathered when 

 young and tender : sot.(j in succession. Per packet, /6, i/, and 2/6. 



Section VI. -POT, SWEET, AND GARNISHING HERBS. 



POT AND SWEET HERBS. 



Basil (Bush)— Basil (Sweet)— Marjoram (Sweet)— Purslane— Savory (Summer) 



Purslane, Green 1 used in salads, soups, J 

 Purslane, Golden ) and for pickling. \ o 



Savory, Summer, for seasoning o 



Rosemary — Rue- 



per pkt. 



Basil, Bush or Dwarf, for seasoning o 4 



Basil, Sweet or Large, for seasoning o 4, 



tll2X]0Vdiia., for seasoning o 4 



Balm — Burnet — Horehound — Hyssop — Lavender — Marjoram (Pot) 



— Savory (Winter) — Thyme. 



"Ralxa., for claret cup or balm zi'ine o 4- 



'Bviinet, used for salads and soups o 4.. 



KoTehonnA, a medicinal herb o 4.. 



Hyssop, an aromatic herb o 4., 



'La.veaAsT, an aromatic herb o 4., 



^axjora,sa, Pol, for seasoning and so!/ps.. o 4. 



Borage— Chicory 



^0T3.ge, used for claret cuj> o 3., 



Chicory o 3...0 6 | Marigold, Pot 



Angelica— Asperula — Carraway — Clary^ — Dili. — Fennel. 

 Angelica, stalks blanched, like celery, or 

 in May gathered and catidied with sugar 

 Asperula odorata,yci^ favouring wines.. 

 Carraway 



pkt. peroz. 



4...! o 



6 



4...1 o 

 Sage 



-COKI.\NDER — iMARIGOLT) (POT). 



o 6 I Coriander, for garnishing 



Clary 



Dill, used in soups, sauces, etc 



'S&anibl, for garnishing, and fish soups 



3...0 t) 



o 



3...0 6 



Sorrel. 



For salads, or as spinach ; used on the Co7itinent as extensively as green peas are in this country. 



French, broad leaved o 3 . 0 6 | Virieu, large leaved early o 



GARNISHING HERBS. 

 Parsley — 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 both curious and highly ornamental td. and 



Brazilian Beet, beautiful for garnishing in sumtner and decorative in shrubbery and fioivcr borders... 

 Borecole, MelvUle's Improved variegated"! W'e know if no garnish that is more beautiful during 



„ Covent Garden variegated v the autumn, winter, and early spring months, than- 



„ New Perennial variegated ; the leaves of variegated Borecole. 



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

 tiful than the most perfect specimen of parsley , 



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



Curled Mallow, useful for garnishing dishes , 3^. and 



PARSLEY. 



0 



4- 







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4- 







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Champion Moss Curled, rtsenibling " Myatt's," but infinitely superior 



6... I 6 



I 



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