61 
:2 
[Barr and Sugden, 
peroz. per pt. per qt 
MUS7ABD. 8 . d. «. d. 8. d 
White, sow every few days to maintain a continual supply for small salads o 2 * i 3 ° 
Brown or Black o 3 - ^ 
New Chinese, larger, more pungent and finer flavoured than the old white mustard o 4*--2 ® 
BA1>ISB. peroz. perpt. 
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 
„ White 1 Besides being of excellent quality, tliese are much prized for tlieir colours, con- f o 
” Purple ) trusting as they do nicely with the scarlet varieties. \ o 
” Mixed o 
Ollve-Bhaped Scarlet '1 These arc all excellent for forcing and general crop, being fleshy, and not [ ^ 
,, White readily affected by dry weather j they should bo 8ent to table when not ® 
French Breakfast >■ larger than filberts. The “French Breakfest Radish" is the scarlet tipped -s O 
** Mixed I white, or “ Rose dcmi-long a bout blaiK " of Mr. Robinson, and islargcly I o 
Rose deml-long a bout'-blanc":!"!]; J I o 
Round or Turnip ^ These stand dry hot weather better than most other f ° 
1 varieties, and are esteemed at all seasons. The Rose! q 
‘ I rond a bout blanc is (lie beautiful scarlet tipped white | q 
■ I variety so much esteemed by the French. I q 
r 
Much esteemed for winter salads ; should be sown in July, o 
and again in August, the first sowing lifted in November J o 
or December, and stored in dry sand, like carrots, to be j o 
ready for use. 
White 
;; ;; purpie 
„ „ Mixed 
Rose rond a bout blanc 
Winter Black Spanish 
„ Scarlet China 
„ Purple China 
„ White Spanish 
„ Russian, large white . 
J 
u 
4' 
4 
6 
4.. .3 
6.. .3 
6.. .3 
6.. .3 
6.. .3 
6 
4.. .2 
4.. .2 
6 
4.. .2 
6 
6 
6 
6 .. . 
6 
o 
6 
„ Mixed 
Californian Mammoth Radish, received a First-Class Certificate from the Fruit Committee in 1871. 
It is a valuable addition to winter salads; being very juicy, with a pleasant, piquant, agree-p^r 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. ..I o 
RAPHANTIS CAUDATUS. Indian rat-tailed Radish. fantaiticatly 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 i/. 
HAie ±t, 
IVhen 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 oz. perqfc. 
For Salads, sow every few days to maintain a succession o 2...1 6 
SOBiREZi, perpkt. peroz. 
lot saX2Ri%, on the continent it is extensively used instead of spinach o 3...0 6 
Section yi.-POJ, StyffF, AND GARNISHING HERBS. 
PARSLEY. per pkt. per oz 
Covent Garden Garnishing, a very beautifully curled variety o 3...0 6 
„ „ ,, Champion Moss Curled, the most beautifully curled of any o 
Dunnett’s Garnishing, beautifully curled o 
Pern Leaved, the finely cut leaves of this variety makes it valuable alike for garnishing and -flower 
garden decoration 2 
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. , carious and highly omamenlal 6d. & I 
Brazilian Beet, beautiful for garnishing in summer and decorative in shrubbery and flower borders o 
Borecole, Meltdlle’s Improved variegated 1 We know of no garnish that is mote beautiful during (t 
„ Covent Garden variegated > the autumn, winter, and early spring months, than •< o 
,, New Perennial variegated J the inner leaves of variegated Borecole. ’ 
„ New Moss Triple Curled, densely curled light greCn foliage, a fine garnish i 
Cress, Triple Curled, used in small salads and for garnishing 
Curled M^ow, useful for garnishing dishes 3<f. & o 
POT AND SWEET HERBS. 
Basil, Bush— Basil, Sweet— Marjoram Sweet— Purslane— Savory, Summer. 
4...0 
3-..0 
6 
3-0 
3-0 
4... I o 
6.. . 1 
o 
0...2 
o 
6 .. . ., 
per pkt. per os. 
^ns\i gTQtn, /or seasoning. o 4...1 o 
,, ,, purple ,, ,, o 4... I o 
for seasoning o 4...1 o 
,, ,, purple ,, ,, o 4. ..I o 
perpkt. peroz* 
Marjoram, Sweet, for seasoning o 
Purslane, Green ) used in salads, soups, f o 4...! 
Purslane, Golden j and for pickling, (o 4...1 
Savory, Summer, o 4...1 
Balm — Burnet — Horehound — Hyssop— Lavender — Marjoram Pot — Rosemary — Rue— Sage 
— Savory, Winter— Thyme. 
for claret cup or balm wine o 4 
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, Vo\., for seasoning and soups., o 4...1 
<sn aromatic herb o 4.. 
Rue, a medicinal herb o 
SK%Q,for stujlng, etc o 
Savory, Winter, o 
Thyme, for soups, etc o 
Thyme, English f>r soups, etc. o 
Thyme, Qytixa'hxi, for soups, etc. o 
Borage— Chicory— Coriander— Marigold, Pot. 
used for claret cup o 3...0 6 I Coriander, o 
Chicory, for salads o 3...0 6 1 Yofti/lQXiSOldtthefowersareusedinsoups o 
Angelica— Asperula— Caraway— Clary — Dill — Fennel. 
Angelica, stalks blanched, like celery, or 
in May gathered and candied with sugar o 3...0 
hsperyiilSi oCiordXQ., for favouring wines.. 1 o 
CdiXBlWKj, seeds used in confectionary, ^c. o 3...0 
Clary, the leaves are used in soups o 
Dill, used in soups, sauces, etc o 
"Eoimol, for garnishing, and fsh soups ... o 
4 
4...1 
4.. .1 
4.. . 1 
4.. .1 
4...1 
3-.0 
4... I 
4.. . 1 
4.. .1 
4...1 
