12, King Street, Covent Garden, 1875.] 
59 
per pkt. 
d. 
per oz. 
s. d. 
Colewort Green Rosette 
„ Mitchell's Hardy Green 
o 4...0 8- 
8 
6 
4...0 
3- o 
4.. .0 
4.. . 1 
4.. . 1 
4.. .0 
4...0 
4- o 
C ABB AGE —con tin ued. 
Red Dutch Improved, this is a large, valuable variety, for pickling o 
Red Early Erfurt, this is a valuable small variety, which turns in quickly, and may be sown much 
later than the Dutch ; for pickling it is most desirable, as it forms a valuable succession o 4...1 o 
St. John’s Day Early Dwarf, for summer and autumn, this valuable variety cannot be too highly 
recommended ; it is tender and delicate in flavour, when other sorts are past use. Sow in spring, o 4. ..o 8 
Sugar Loaf, a very distinct variety, esteemed by some o 4...0 8 
Winningstadt. The appearance of this variety is not prepossessing, but it boils more tender , and is 
more delicately flavoured during summer and autumn than most other sorts. Sow hi spring 
\ Exceedingly delicate, favourites in Covent Garden, where they l Q 
’ \are in great demand as bunch greens. Sow in June, July, and < o 0 
j August for succession, plant thickly, and cut before hearting. ( 0 3- •• 
The following, 6 d. to 9 d. per oz. : — Cattell's Early Barnes, Cattell's Eclipse, Drumhead, Kemp's Incomparable, 
Cceur de Bceuf, London Market , Fulham, Sprotboro, Prince Albert, West Ham, East Ilam, Battersea , 
Champion , Premier, &c. 
OUR OWN SELECTION. 
8 ounces, in 8 best successional varieties... 3 6 | 4 ounces, in 8 best successional varieties... 2 o 
For Agricultural Cabbages, see p. 68. 
KOHL SABI, KNOI« KOHL, OB TURNIP-ROOTED CABBAGE. 
Earliest White Vienna, the roots of this variety grown quickly and cooked when small, are excellent o 3. . .0 
„ Purple Vienna ,, ,, ,, ,, ,, ,, ,, o 3...0 
Large Green Imperial ,, ,, ,, ,, ,, ,, >. o 
CABBAGE SAVOY. 
Dwarf Green Curled, a fine medium-sized variety o 
Drumhead, a fine large variety o 
New Dwarf Ulm, a fine dwarf variety, which should be planted a foot apart o 
Little Pixie, a very fine selection of Dwarf Ulm, a valuable variety o 
Vienna, early dwarf, syn. Tom Thumb, a nice dwarf compact variety, should be planted one foot apart o 
Pancalier-Joulin, a very superior, distinct, very dwarf early variety o 
New Feather Stem, a hybrid, resembling Brussels Sprouts in growth and habit . o 
Golden Savoy, syn. Golden Globe and Blccmendaal, a very delicately flavoured superior variety o 
COUVE TEONCHUDA, OR SEA-KALE CABBAGE. 
ERRONEOUSLY SOLD BY SOME HOUSES AS ASPARAGUS KALE. 
Couve Tronchuda, the mellow delicate flavour in autumn of this Cabbage far surpasses all others, 
and the sprouts in spring are as tender and delicate in flavour as Sea-kale ; successional sozo- 
itigs may be made in March, April, and May o 
CAULIFLOWER. 
Covent Garden Early London, an exceedingly fine stock, very early and dwarf o 6...1 6 
New Erfurt Dwarf Mammoth, syns. Frogmore Forcing, Carters Mammoth, etc. ; produces large 
compact heads of superior quality, and turns in the quickest of any 1 °— 2 6 
New Erfurt Dwarf Mammoth, a very select English stock, being dwarf and compact 1 0...3...6 
Knickerbocker, a most valuable late variety, possessing the fine qualities of Stadtholder, but with 
a shorter stem and shorter leaves, producing large, compact, snow-white heads, and resisting 
the heat and drought of summer the best of any 1 
Stadtholder, esteemed by the London market-gardeners as superior to Walcheren o 
Fine late Asiatic, a large and very highly-esteemed late variety o 
Veitch’s Autumn Giant, a first-class, perfectly distinct variety, coming into use late in the season 1 
Walcheren, a well-known, general favourite, one of the best for general use o 
Hertfordshire Superb Dwarf, large pure white close heads, very hardy 1 
Early Snowball (Dean), described as “ producing large heads fit to cut in 12 weeks from the time 
of sowing” 2 
RHUBARB. 
4. ..1 o I Linnseus o 4...] 
4. ..1 o | Early Scarlet o 4...] 
SEA-KALE. 
„ o 3...0 6 
SPINACH. peroz. perqt. 
Round Flanders, the best for spring and summer sowing per pint is. o 3...1 6 
Prickly Flanders, the best for autumn sowing per pint is. o 3— 1 6 
Lee’s Giant Orach, immensely productive, yielding a constant supply of dark-green leaves of a fine per pkt. peroz. 
piquant flavour, a great acquisition as a summer spinach o 3...0 6 
Orach Red, or Mountain Spinach, a highly decorative plant for shrubbery borders o 3...0 6 
New Zealand, produces fine succulent leaves in great abundance throughout the summer o 3...0 6 
For perpetual Spinach Beet, by some more highly esteemed than Spinach, see page 56. 
Section III. -EDIBLE ROOTED PLANTS . 
4 . .0 
0...2 
6. ..1 
6.. . 1 
6.. .3 
6.. .1 
0...2 
Myatt’s Victoria o 
Prince Albert o 
Sea-Kale 
Emperor o 
Mixed o 
6.. . 1 
4.. . r 
BEET. 
In our Experimental Grounds Ike varieties marked * have been tested and found perfectly pure ; our customers 
may, therefore, confidently rely upon the seed producing fine roots of uniform size and quality ’. 
For Illustrated Report of Beets grown at our Experimental Grounds, see “ Gardeners Magazine," 1870. 
In the process of cooking, Beet is frequently made hard and unedible, and the seedsman or gardener made 
to bear the consequences of the cook's shortcomings. Following up our experimental trials, we have looked into the 
cook's department, and offer to our readers the following conclusions : — 
1. In preparing Beet for cooking , the greatest care must be taken not to bruise the skin, or in any way wound 
the root ; and if by accident any injury has been done to the root, bake and not boil it. 
2. If a deep crimson hue is the colour preferred in the Beet, or a firth flesh, this is best attained by baking. 
3. If a light, clear bright colour is desired, or a soft, juicy flesh, then boiling will secure this. 
4 . If a rich, agreeable flavour is sought for, then select the variety which, before cooking, has the most purple in 
it, and the flavour may be discovered by masticating a small portion of an uncooked root. If up to the 
mark, it will leave a rich agreeable flavour on the palate, without any sensation of astringency in the 
throat. Barr s selection of Nutting s Beet has the desired qualities in the highest degree. 
5. Crimson-fleshed Beets are all very rich in flavour ; but when masticated uncooked, an astringency will be 
discovered as above described ; this class of Beets, however, has its advantages, inasmuch as it can be sown 
earlier. Barr s selection of Pine Apple Beet is the most desirable of these ; it may be sown very early , and 
will not run to seed. 
6 . Scarlet- lleshcd Beet possesses least of the saccharine flavour, and Nonpareil best represents this class. 
