[ Barr and Sugden. 
64 
CABBAGE LETTUCE — continued. 
The following varieties, is. to 2j. 6 d. per or. ; 4 d. to is. per packet : — 
Perpignan. 
The Hanson. 
American Gathering. 
Laltue de la Passion. 
Laitue Gros Gris. 
Laltue Kousse. 
6. ..2 
o 
Malta or Ice Cos. 
Lee s Hardy Green. 
Grand Admiral. 
OUR OWN SELECTION. 
6 large pkts. in 6 best varieties of the above 5/6 | 6 large pkts. in 6 best varieties of the above 3/- 
& r per oz. -per pt. per qt. 
MUSTARD. 3 . d. ,. d. s . d. 
White, sow every few days to maintain a continual supply for small salads o 3...1 3--- 2 3 
Brown or Black •••• •••••••: •■■■■,■ 0 3' 
New Chinese, larger, more pungent and finer flavoured than the old white mustard o 4 -- 2 
RADISH. peroz. per pt. 
Long Scarlet Superb Short Top (Beck's), a valuable long salmon variety for main crop o 4.. .2 o 
„ Early Frame (Wood's), the best long variety for forcing o 4. ..2 o 
White ( Besides being of excellent quality, these are much prized for their colours, con- f o 6 
” purple { trusting as they do nicely with the scarlet varieties. ( o 6 
” Mixed ° 4-- 2 ° 
Olive-Shaped Scarlet "1 These arc all excellent for forcing and general crop, being fleshy, and not f 0 j?'"3 0 
,, White readily affected by dry weather ; they should be sent to table when not 0 U---3 0 
French Breakfast )- larger than filberts. The “ French Breakfast Radish" is the scarlet tipped < o 6. ..3 
I white, or “Rose demi-long a bout blanc ” of Mr. Robinson, and is largely o 6. ..3 
Rose demi-long a bout blanc in d ' mand for Paris Marka and for Coralt Cardcn - 
These stand dry hot weather better than most other f Q 
varieties, and are esteemed at all seasons. The Rose! Q 
rond a bout blanc is the beautiful scarlet tipped white 1 Q 
variety so much esteemed by the French. [ Q 
6 ... 
4.. .2 
4.. .2 
6 
4.. .2 
6 
6 
6 
6 
6 
o 
6 
Round or Turnip Red 
„ White . 
„ » Purple . 
„ „ Mixed . 
Rose rond a bout blanc . 
Winter Black Spanish h ... ... 
Scarlet China I Much esteemed for winter salads ; should be sown in July, 
” Purple China I and again in August, the first sowing lifted in November o 
” White Spanish f or December, and stored in dry sand, like carrots, to be’ o 
” Russian, large white I ready for use. 1 
„ Mixed J 
Californian Mammoth Radish, received a First-Class Certificate from the Fruit Committee in x87r. 
It is a valuable addition to winter salads; being very juicy, with a pleasant, piquant, agree- pcr pkt peroz- 
able radish-flavour ; when mixed with salads it should be thinly sliced. Sow in July and s . d. s. d. 
August o 4...1 o 
RAPHANUS CAUDATUS. Indian rat-tailed Radish. Pods fantastically shaped , and rapidly attaining a length 
of o 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, Rape is preferable to Mustard as it keeps longer in condition ; 
hence the reason of its being cultivated for Covent Garden Market, where it is sold as Mustard. 
per or. perqt. 
For small Salads, sow every few days to maintain a succession o 2...1 6 
SORREIi. pcrpkt. peroz. 
French hroad leaved, for salads, on the continent it is extetisively 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. per oz. 
Basil, Bush green, for seasoning o 4...1 o 
,, ,, purple ,, ,, o 4... 1 o 
Basil, Sweet green, for seasoning o 4...1 o 
,, ,, purple ,, „ o 4. ..i o 
pcrpkt. peroz. 
Marjoram, Sweet, for seasoning o 4...1 o 
Purslane, Green \ used in salads, soups, fo 4...1 o 
Purslane, Golden f and for pickling, (o 4...1 o 
Savory, Summer, for seasoning o 4...1 o 
Balm — Burnet — IIorehound — Hyssop — Lavender — Marjoram Pot — Rosemary— Rue — Sage 
— Savory, Winter — Thyme. 
Balm, for claret cup or halm 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...1 
Rosemary, an aromatic herb o 4... 
Borage— Chicory— Coriander — Marigold, Pot. 
Borage, used for claret cup o 3...0 6 I Coriander, for garnishing o 3...0 
Chicory , for salads o 3...0 6 | BotWlaxigoldi, the flowers arc used in soups o 4...1 
Angelica— Asperula— Caraway— Clary — Dill— Fennel. 
Rue, a medicinal kerb o 4... . 
Sa for stuping, etc o 4...1 
Savory, Winter, for seasoning o 4...1 
Thyme, French, for soups, etc o 4...1 
Thyme, English for soups, etc o 4...1 
Thyme, German , for soups, etc o 4...1 
Angelica, stalks blanched, like celery , or 
in May gathered and candied with sugar 
Asperula odorata ,for flavouring wines.. 
Caraway, seeds used in confectionary, &c. 
3-0 6 
Clary, the leaves are used in soups o 4...1 
Dill, used in soups, sauces, etc o 4...1 
Fennel, for garnishing, and fish soups ... o 4. . . 1 
3...0 6 
PARSLEY. 
Covent Garden Garnishing, a very beautifully curled variety o 3...0 
„ „ „ Champion Moss Curled, the most beautifully curled of any o 4...0 
Dunnett’s Garnishing, beautifully curled o 3...0 
Fern Leaved, the finely cut leaves of this variety makes it valuable alike for garnishing and flower 
garden decoration 2 6... 
Myatt's Extra Fine Curled, very fine o 3...0 
Hamburgh, or Turnip-rooted ; the roots of this variety are used for flavouring soups o 3...0 
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., curious and highly ornamental 6d. & 1 o... . 
