66 
[Barr and Sugden. 
Long Stander, 
Berlin White Sommer. 
Malta or Ice Cos. 
CABBAGE LETTUCE — continued. 
The following varieties, is. to 2 s. 6 d. per oz. ; 4<f. to ir. per packet : 
Laltue de la Passion. 
Laltue Gros Gris. 
Laltue Rousse. 
Lee's Hardy Green. 
Grand Admiral 
Laltue Blonde d’Ete. 
OUR OWN SELECTION. 
6 ozs. in 6 best varieties of the above 6/6 | 6 pkts. in 6 best varieties of the above 
MTJSTAKD. 
2/6 
White, sow every few days to maintain a continual supply for small salads o 
Brown or Black 0 
New Chinese, larger, more pungent and finer flavoured than the old white mustard ...per pint, 1/6. 
RADISH. 
Long Scarlet Superb Short Top (Beck's), a valuable long salmon variety for main crop o 4. ..2 
„ Early Frame (Wood’s), the best long variety for forcing o 4. ..2 
„ White 1 Besides being of excellent quality, these are much prized for their colours, con- j - 
„ Purple J trasting as they do nicely with the scarlet varieties. ( 
!, Mixed o 
Olive-Shaped Scarlet 1 These are all excellent for forcing and general crop, being fleshy, and not f 9 
White 
Scarlet tipped white 1 
Mixed 
readily affected by dry weather ; they should be sent to table when not o 
larger than filberts. The u French Breakfast Radish” is the scarlet tipped j o 
white, or u Rose dcmi-long a bout blanc ” of Mr. Robinson, and is largely j 0 
and for Covcnt Garden. 
Round or Turnip Red 
White 
per oz. per qt. 
9. 
d. s. 
d. 
O 
2.. 2 
O 
O 
3. 2 
6 
O 
3- • 
per oz. per pt. 
0 
4.. .2 
0 
O 
4. ..2 
0 
O 
6... . 
0 
6... . 
. 
0 
4.. .2 
0 
f 9 
4.. .2 
0 
0 
4...2 
0 
0 
4.. .2 
6 
0 
4. ..2 
0 
l 0 
6... . 
' 0 
4.. .2 
0 
0 
4.. .2 
0 
0 
6... . 
0 
4. ..2 
0 
„ 0 
6 ... 
' 0 
4... 
0 
4... 
0 
6... 
0 
6... 
_ 0 
6... 
Rose demi-long a bout blanc J in d ‘ miu,d for Paris Market 
1 These stand dry hot weather better than most other 
varieties, and are esteemed at all seasons. The Rose 
rond a bout blanc is the beautiful scarlet tipped white 
variety so much esteemed by the French. 
Winter BUck Spanish 4 Much esteeme( j f or w j n t e r salads ; should be sown in July, 
” PhinrT L and a g ain in August, the first sowing lifted in November, 
” <sr»Qnl<?h I or December, and stored in dry sand, like carrots, to be 
” Mixed J ready for use ‘ 
Californian Mammoth Radish, received a First-Class Certificate from the Fruit Committee in 1871, and 
is a valuable addition to winter salads; being very juicy, with a pleasant, piquant, agreeable radish- 
flavour ; it should be thinly sliced when mixed with salads per pkt. 1 o 
RAPHANUS CAUDATUS. Bull’s rat-tailed Radish. Pods fantastically shaped , and rapidly attaining a length 
of 3 ft, ; when quite young, Dr. Hooker says they form a delicate relish for lunch. Per packet, /6 and 1/. 
RAPE. 
When small salads are sent from the country , and tiot used the same day , Rape is preferable to Mustard ; 
hence the reason of its being cultivated for Covent Garden Market , where it is sold under the name of Mustard. 
per oz. perqt. 
For small Salads, sow every few days to maintain a succession o 2...1 6 
SORREL. per pkt. peroz. 
French broad leaved, for salads, on the continent, however, it is extensively used instead of spinach o 3...0 6 
Section VI. -POT, SWEET, AND GARNISHING HERBS. 
POT AND SWEET HERBS. 
Basil (Bush)— Basil (Sweet)— Marjoram (sweet)— Purslane— Savory (Summer). 
per pkt. pcr/>z. 
Basil, Bush or Dwarf, for seasoning 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- 
— Savory (Winter) — Thyme. 
per pkt. peroz. 
Purslane, Green 1 used in salads, soups, jo 4...1 o 
Purslane, Golden J and/or pickling. Jo 4...1 o 
Savory, Summer, for seasoning o 4...1 o 
Sage 
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...i_ 
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 claret cup o 3...0 6 1 Coriander, for garnishing o 
Chicory, for salads o 3...0 6 | Pot Marigold, the flowers are used in soups o 
Angelica— Asperula— Carr a way— Clary — Dill — Fennel. 
Angelica, stalks blanched, like celery, or 
in May gathered and candied with sugar 
Asperula odorata, for flavouring wines.. 
Carraway, seeds used in confectionary, Src. 
6 
Clary, the leaves are used in soups o 
Dill, used in soups, sauces, etc o 
Fennel, for garnishing, and fish soups ... o 
3-o 
o 
3...0 6 
PARSLEY. 
Covent Garden Garnishing, a very beautifully curled variety ° 
„ „ „ Champion Moss Curled, the most beautifully curled of any o 
Dunnett’s Garnishing, beautifully curled 0 
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 rock-work, dry banks, &c., both curious and highly ornamental 6 a. & 1 
Brazilian Beet, beautiful for garnishing in summer and decorative in shrubbery and flower borders... o 
Borecole, Melville’s improved variegated 1 We know of no garnish that is more beautiful during Is 
,, Covent Garden variegated > the autumn, winter, and early spring months, lhan<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 3^- & 0 
4 
4 
4. . .1 
4.. . 1 
4... 1 
4.. . 1 
3-o 
3— 1 
4.. . 1 
4.. . 1 
4... 1 
3 •° 
4... 1 
3-o 
3-o 
3—0 
4.. . 1 
o 
6.. .1 
o 
0...2 
. ...O 
6 
