66 
\Barr and Son^ 
Section V.— SALAD PLAHTS. 
BABBS DB CAPtrCIN. A flne winter Salad. 
T/iis is one of the most wholesome and agreeable of winter salads. Sow in May, and in autumn lift 
the roots, and store them in a dry cool situation. To maintain a succession, plant the roots <^^porpkt.peroz. 
Very s. d. 
o 4... I 
d. 
o 
intervals, in boxes of soil, and place them in a dark warm cellar or mushroom-house, 
soon, long blanched leaves are abundantly produced, ready for use 
WlTIdOEF, A N£W VEGETABLE. 
Those who are fond of the salad knaivn as Darbe de Capucin, will esteem the Witloef highly. The 
seed is sown in May, and the roots as required are lifted from the end of October to February. 
They are then divested of their leaves to within two inches of the crown, planted in a trench 
one foot deep, and covtredwith 8 inches of finely sifted soil, over which 2 or "^feet of stable litter 
: p.aced. As the heat from the litter generates, in about three weeks there issues from the 
I town of the root a pale green head, resembling a Paris Cos Lettuce \ this is eaten as Salad, 
or cooked and served up as Seakale . ...per pkt. , (id. & i o 
DANDELION. 
The blanched leaves of this plant in Sprhig make a most delicate flavoured and wholesome salad. 
Improved very early per packet i o | New French tbick-leaved per packet i o 
CELERY, 
At the Chiswick Gardens of the Royal Horticultural Society, good service was done in 1874, by a very 
carefully conducted trial of Celery, in which was elicited the important fact that in this countty the really 
distinct, typical Celeries do not exceed four in number, and that the 7nultifude of names are either synotiyms, or 
represent merely trifling variations. Celeriac, or Turnip-rooted Celery, is not included in the above remark, its 
cultivation, we regret to say, being very limited in this country. The examifiation of the dijferent stocks of Celery 
grown at the trial, showed the importance of careful selections ; still it is noteworthy that the best selected stocks of 
Celeries are only presentable at table in proportion to the care bestouicd on their cultivation ; trenching the soil and 
heavily manuring are indispensable, and during dry weather abutidance of water should be given from time to 
time, to keep the plants growitig. The first four Celeries in our list are representative types. per pkt.— s. d. 
Covent Garden Dwarf White, close habit, very solid, crisp, juicy, and fine flavoured td. & i o 
Covent Garden Dwarf Red, compact, hardy, crisp, and of a very superior nutty flavour 6rf. & i o 
Covent Garden Tall White, a first-class, large, solid crisp variety of excellent flavour td. & i o 
Covent Garden Tall Red, a first-class, large, solid variety, very hardy, crisp, and nutty-flavour 6rf. & x o 
Barr's Champion Solid White ; this valuable variety is robust, very solidi sweet, and keeps good 
longer than any other white celery \s. He 
Carter’s Solid Ivory White, is described as so dwarf and’compact, it need not be grown in a trench, and 
is blanched by draining the soil round the plant with the hand or a hoe, suitable for small gardens i 
Haywood's White Queen, a fine dwarf variety, very solid, crisp, and nutty td. & i 
Ramsey's Defiance Pink, a first-class, very hardy, solid, crisp variety, of excellent flavour i 
Ramsey’s Premier Pink, a first-class, very distinct, eaily, solid, crisp variety, of excellent flavour x 
Sandringham Dwarf White, crisp, and fine flavoured, grown for the Prince of Wales’ table x 
Major Clark's Red, it is robust, compact, very solid, crisp, and of delicate flavour i 
Celeriac, large smooth Paris td. & i 
Henderson’s White Plume, a new American variety with all the good qualities of the best sorts in 
cultivation, but more ornamental, and is blanched by simply tying it up as is customary in 
preparing Endive for use is. 6d. & 2 
The following well-known varieties td. & is. per packet : — 
2 6 
Wright’s Grove red and white. 
William’s Matchless red. 
Cole’s Defiance red and white. 
Carter's Incomparable crimson. 
Turner’s Incomparable white. 
Leicester red. 
Ivery's Nonsuch. 
Ramsey’s Solid red and white. 
Soup Celery, per lb. 2/6. 
CHERVIL. 
The young leaves are much esteemed, they impart a warm aromatic flavour to soufs and stews, and are also in 
demand for the piquancy they impart in mixed salads. Sow in succession from March to fuly. 
Curled per 02. o 6 ( Sweet-Scented per pkt. x 0 
CORN SALAD, OR LAMBS' LETTUCE. 
Extensively cultivated for the markets of Covent Garden and Paris, forming an exceedingly agreeable 
variety in salads during the autumn, winter, and spring months, 
Lai'gedeaved per oz. o 3 j Italian, or broad-leaved per oz. o 6 
CRESS. 
Australian Salad, or Golden-Leaved, delicately tender, and with an agreeable piquant flavour. 
For summer and autumn use, sow in succession from March to August, and in dry weather, peroz. pint 
water freely, and thin out the plants sufficiently. For winter use, sow in Septe?nber and s. d." s. d! 
October, thinning out $ to 6 inches apart. In spring the leaves are succulcrit and refreshing... o 6. ..2 6 
Broad-leaved Garden, larger-leaved than " Plain Cress,” and by some prelerred o 4 
Plaln-leaved, or Common, sow at intervals of a few days all the year round per quart, 2s. o 2...x 3 
Triple-Curled; the flavour of this Cress is very agreeable for the first two or three cuttings, and 
on the breakfast table it is always acceptable per quart, 2/6 o 3...X 4 
Winter, or American, this resembles the Water-Cress, and is quite as agreeable. By sowing in 
July and August, a constant supply may be had throughout the winter and spring months ... o 6 
per pkt. peroz. 
Water-Cresa, SOW in prepared places in sluggish brooks, and moist situations o 6...1 6 
Water-Cress, true Erfurt Sweetest, a small delicate green variety, more esteemed than the 
ordinary sort, from its being less pungent and of a more agreeable flavour is. and 2 6... ... 
ENDIVE. 
This valuable plant should be grown by all who devote even a small portion of ground to salads. The Scarole 
or Batavian Endive is described in “ The Parks, Ptomenades, and Gardens of Paris,*' by Mr. W. Robinson, as 
occupying a first position amongst French salads, the Paris markets being supplied abundantly with it in autumn, 
winter, and spring, the growers tying it up to blanch five days before cutting. per pkt. per oz. 
Fraser's Improved Broad-Leaved, a very hardy superior variety of Batavian o 4...1 o 
Batavian Imperial Green, smooth broad leaves o 4...0 9 
Batavian Imperial White, large and very superior o 4...1 o 
