64 
[Barr and Sugden, 
per oz. per pt. per qi. 
s. d. 9 . d. 9. d. 
MUSTARD. 
White, sow every few days to maintain a continual supply for small salads ... o i ..i 
Brown or Black o 3...1 
New Chinese, larger, more pungent and finer flavoured than the old white mustard o 4. ..2 
RADISH. per < 
Long Scarlet Superb Short Top (Beck’s), a valuable long salmon variety for main crop o 
„ Early Frame (Wood's), the best long variety for forcing •. o 
„ White 1 Besides being of excellent quality, these are much prized for their colours, con- ( o 
„ Purple J trasting as they do nicely with the scarlet varieties. \ o 
Mixed o 
o 
o 
3-a 
6. ..2 
Olive-shaped Scarlet.. 
„ White 
These are excellent for forcing and general crop, being 
fleshy, and not readily affected by dry weather ; they 
should be sent to table when about the size of filberts. 
The “French Breakfast," scarlet tipped white, is the j 
“ Rose demi-long a bout blanc ’’ of Mr. Robinson, and^ 
is the breakfast radish at the hotels and clubs in Paris and 
London during the winter months. “ The French Break- 
fast," purple-upped white, is the companion radish. 
These stand dry hot weather better than most other ( o 
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! The “ Golden 
Yellow " is a new beautiful variety, specially recom- 
mended for summer sowing. 
f o 
Much esteemed for winter salads ; should be sown in July, | o 
and again in August, the first sowing lifted in November J 
or December, and stored in dry sand, like carrots, to be 
ready for use. 
4. ..2 
4.. .2 
4 
6 
4.. .2 
6.-3 
6.. .3 
6.. .3 
c 
I::: 3 .. 
4.. .2 
4.. .2 
o 
6 
4.. .2 
6 
6 
6 
6 
6 
o 
6 
per pt. 
.2 O 
„ French Breakfast, scar- 
let, white-tipped 
„ French Breakfast, pur- / 
pie, white-tipped ... j 
„ Mixed I 
Rose demi-long a bout blanc J 
Round or Turnip Red 
„ „ White 
,, ,, Golden Yellow 
.. .. Purple 
„ „ Mixed 
Rose rond a bout blanc 
Winter Black Spanish 
„ Scarlet China 
„ Purple China 
„ White Spanish 
„ Russian, large white 
„ Mixed 
Californian Mammoth Radish, received a First-Class Certificate from the Fruit Committee in 1871. per pkt. per 
A valuable addition to winter salads; very juicy, with a pleasant, piquant, agreeable s - d - s - d - 
radish flavour ; when mixed with salads it should be thinly sliced. Sow in July and August, o 4...0 9 
RAPHANUS CAUDATUS. Indian 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. 
ll*hcn 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. porqt. 
For small Salads, sow every few days to maintain a succession o 2...r 6 
SORREL. per pkt. peroz. 
French broad leaved, for salads, on the continent it is extensively used instead of spinach o 3...0 6 
Section VI. -POT, SWEET, AND GARNISHING HERBS. 
PARSLEY. per pkt. ppr 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 
Fern Leaved, the finely cut leaves of this variety makes it valuable alike for garnishing and flower 
garden decoration 1 
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 “lobules glistening in the sun like ice ; valuable for 
garnishing, and on rock-work , dry banks, &.C., curious and highly ornamental 6 d. & 1 
Brazilian Beet, beautiful for garnishing in summer and decorative in shrubbery and flower borders 
' We know of no garnish that is more beautiful during 
the autumn, winter, and early spring months, than 
the inner leaves of variegated Borecole. 
„ New Moss Triple Curled, densely curled light green foliage, a fine garnish 1 
Cress, Triple Curled, used in small salads and for garnishing 
Curled Mallow, useful for garnishing dishes 3 d. & o 
POT AND SWEET HERBS. 
Basil, Bush— Basil, Sweet— Marjoram Sweet — Purslane— Savory, Summer. 
4...0 
3 •••° 
3-o 
3-.0 
Borecole, Melville's Improved variegated 
„ Covent Garden variegated 
o 
o... . 
4. . .1 
o 
6. . .1 
0...2 
o 
6 
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. 
per pkt. peroz. 
Marjoram, Sweet, for seasoning o 4. . . 1 o 
Purslane, Green ) used in salads, soups, ( o 4...1 o 
Purslane, Golden j and for pickling. \ o 4...1 o 
Savory, Summer, for seasoning o 4...1 o 
Balm — Burnet— Horehound— Hyssop— Lavender— Marjoram Pot — Rosemary— Rue — Sage 
—Savory, Winter— Thyme. 
Balm ,for claret cup or balm wine o 4 
Burnet, used for salads and soups o 4...1 
Horehound, a medicinal herb o 4 
Hyssop, an aromatic herb o 4 
Lavender, an aromatic herb o 4 
Marj or am, Pot , for seasoning and soups . . o 4 . . . 1 
Rosemary, an aromatic herb o 4.. 
Rue, a medicinal herb o 
Sage , for stuffing, etc o 
Savory, Winter, for seasoning o 
Thyme, French, for soups, etc o 
Thyme, English for soups, etc o 
Thyme, German, for soups, etc o 
Borage— Chicory— Coriander — Marigold, Pot. 
Borage, used for claret cup o 3...0 6 I Coriander, for garnishing o 
Chicory, for salads o 3...0 6 | Pot Marigold, the flowers are used in soups o 
Angelica— Asperula— Caraway— Clary— Dill— Fennel. 
Angelica, stalks blanched, like celery, or 
in May gathered and candied with sugar o 3 . . .0 
Asperula odorata, /5?f flavouring wines , . 1 o 
Caraway, seeds used in confectionary, &>c. o 3 . . .0 
Clary, the leaves are used in soups o 
Dill, used in soups, sauces, etc o 
Fennel, for garnishing, and fish soups ... o 
3.. 0 
4.. . 1 
4. ..1 
4... 1 
4... 1 
