58 
SPECIALITIES IN VEGETABLE SEEDS. 
PEA, NE PLUS ULTRA. 
“ Groon wrinkled Marrow, from 5 to 6 feet in height ; when sown at the same tinio as Sangster'^ 
N'o. 1, it comos into use twenty days after that variety. The pods are large, of a deep green colow ; 
when opened they are still more vividly gi’een, with from seven to nine large Peas in each, of a 
somewhat lighter shade. The flavour is excellent. Fine, hardy, vigorous constitution, and a most 
abundant bearer. This is the best and most reliable of all the tall wrinkled Marrows.” See Chis- 
wick Trials, in Gardeners' Chronicle, July 13, 1867, page 735. 
Price li. 6rf. per quart. 
PEA, THE PRINCE. 
“ The Prince is a green wrinkled Marrow, with a fine vigorous constitution, about 3 feet 6 inches 
high, a few days later than Yeiteh's Perfection. It is an abundant bearer, pods largo, and well 
filled with fi'om seven to nine Peas in each ; a most excellent Pea.” — Vide Chiswick Report on Trial 
of Peas, in Gardeners’ Chronicle. 
Price Ss.per quart. 
RADISH, OLIVE-SHAPED SCARLET, 
WITH WHITE TIP. 
A very handsome variety, of mild flavour, first brought into notice under the name of the “ French 
Breakfast Radish.” 
Price Gd, per ounce. 
RAPHANUS CAUDATUS. 
The seed, when sown, easily vegetates, and in about eight weeks the plants flower profusely, and 
then produce extraordinary siliquas (pods), which are very remarkable from their attaining the 
enormous length of about three feet. These pods have a most agreeable flavour, and when about 
half grown can be eaten in the same way as roots of the common Radish, which they greatly 
resemble in taste, but are far superior in delicacy of flavour ; in salads they will be highly estimated, 
for added to their other merits, they possess the excellent advantage of being easily digested ; they 
also make a good picklo, for which pm'pose they are well adapted. It is, however, when the pods 
are boiled that they are most delicious, eating like marrow, and having a most delicate flavour ; 
they should be served on toast, and will form a most agi'eeable addition and novelty for the table. 
When the plants are tied upright they have a very singular appearance, for each plant produces 
from fifteen to twenty pods, some hanging quite straight, others twisted or whirled into fantastic 
shapes. 
This Radish received a First Class Certificate, the highest award that could be made to a now 
vegetable, at the celebrated Internationa! Horticultural Exhibition held in London last spring. 
It must bo observed that the pods, either cooked or uncooked, should be eaten when about half 
grown ; if allowed to attain full size they become stringy and tough, and like Peas, Beans, or any 
other vegetables too old, rvorthless. 
Price \s. qw 2 )achet. 
SAVOY, NEW DWARF SPROUTING ULM. 
The heads can be cut for early use, and the sprouts are invaluable in spring when vegetables 
are scarce. In most seasons the sprouts are fit .for use in May. Heads of the Dwarf Sprouting 
XJlni Savoy and the ordinary Brussels Sprouts grown alongside of each other, were forwarded to the 
editors of the Gardeners’ Chronicle. The following is their opinion {see Number for 0th April, 
1867): — “The Brussels Sprouts sent are ‘run’ and wholly worthless, while the Sprouts on the 
Savoy are numerous, largo, firm, and exoellent.” 
Price Is. per qmcket, 
TOMATO, ORANGEFIELD DWARF PROLIFIC. 
V ery dwarf, but strong in habit, never shows any signs of being stunted or diseased j bears a 
greater quantity of fruit than has ever been seen on any other variety. It stands forcing without 
drawing, and any amount of culture will not destroy its productiveness. 
Extract of Report of the Trial of Tomatoes grown at Chiswick, 1867 : — “ The Orungrfeld is the 
earliest of the largo-fruited sorts j it is very dwarf and prolific, bearing fine fruit within six inches of 
the ground. The fruits are very large, red, corrugated, or ribbed. It is an exoellent variety, and 
one of the best in the collection.” 
Price L. Gd. per packet . 
