61 
[Barr and Sugdtn, 
RADISH — continued. 
Turnip Red .... 
„ wntte 
•1 
These stand dry hot weather better than most other 
varieties, and are esteemed at all seasons. The Rose 
rond a bout blanc is the beautiful scarlet white-tipped 
varieiyso much esteemed bv the Krench. The *' Golden 
Yellow" is a new beautiful variety, specially recom- 
mended for summer sowing; 
per oz, 
a. d. 
f o 
o 
o 
per pt. 
a. d. 
Much esteemed for winter salads. Sown in July, and again in 
August, the first sowing will be ready to lift in November 
or December, these store in dry sand, like carrots, 
ready for use. 
„ New Early Deep Scarlet 
„ New Early White 
,, Golden YeUow | 
„ Purple I 
„ Mixed 
Rose rona a bout blanc ) 
Winter Black Spanish 
„ Scarlet China 
„ Purple China 
„ White Spanish 
„ White Russian, very large 
„ Mixed J 
Californian Mammoth Radish. A valuable winter salad; very juicy, having a pleasant, piquant, per pkt. peroz. 
flavour ; mixed in salads it should be sliced thinly. Sow in July and August o 4...0 9 
RAPHANUS CAUDATUS, Indian rat-tailed Radish. Bods 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 i/. 
KAFE. 
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 01. perqt. 
For Salads, sow every tew days to maintain a succession o 2...1 6 
SORSEIi. per pkt. peroz, 
'eyets.Cts.tsX0Z.'\\'ei'3.ye&, lot on the continent it is extensively used instead of spinach o 3...0 6 
4.. .2 
4.. .2 
8 
8 
8 
6 
4.. .2 
8 .. . ., 
6 
8 
6 
6 
8 
6 
Section VI. -POT, SWEET, AND GARNISHING HERBS. 
PARSLEY. 
per pkt. per ob. 
Covent Garden Garnishing, a very beautifully curled variety i o... . 
„ Champion Moss Curled, the most beautifully curled of any o 4...0 
Dunnett’e Garnishing, beautifully curled o 3...0 
Fern Leaved, the elegantly cut leaves of this variety makes it valuable for garnishing 6 d.& i 0...2 
Myatt's Extra Fine Garnishing very fine o 3— ° 
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 bd. & i 
Brazilian Beet mixed, beautiful forgamishing and decorative in shrubbery and flower borders o 
Borecole MelvUle S Improved variegated "l We know of no gan.iek that n to beas,t.fial daring the f i 
PnvBTit. narden variegated I aubwmn, winter, and early tpring month-., at the nehh \ q 
" w ^ > colonred leave of variegated Bor-oole. the white and rtd< j 
„ Bed vari©gao8a i variegated varietien make b'Wtti/ul lines i?t winter to shrub’ I 
„ Wlllte Variegated / beriee and Rhododendron b 'd». 
„ New Moss Triple Curled, densely curled light ^reen foliage, a fine garnish i 0...2 
Cress, Triple Curled, used in small salads and for garnishing o 
Curled Mallow, useful for garnishing dishes 3^* ^ ° • 
POT AND SWEET HERBS. 
Basil, Bush— Basil, Sweet— Marjoram Sweet— Purslane— Savorv, Summer. 
per pki. per 0 per pkt, per 
O... . 
4 .1 
o... 
6... I 
o 
o... 
Basil, Bush for seasoning o 
,, ,, purple ,, ,, o 
Basil, Sweet green, o 
,, ,, purple ,, „ 
Balm— Burnet— Horehound 
Marjorajn, for seasoning o 4...1 
Purslane, Green 1 used in salads, soups, f o 4,..i 
Purslane, Golden f and for pickling. ( o 4..,! 
Savory, Summer, o 4...1 
Hyssop — Lavender — Marjoram Pot — Rosemary— Rub— Saqb 
— Savory, Winter— Thyme. 
4... I 
4. ..I 
4.. . 1 
4.. .X 
Balm,/^>r claret cup or balm wine o 4 
used for salads and soups o 4...! 
a medicinal herb o 4 
Hyssop, an aromatic herb o 4 
Lavender, an aromatic herb o 4 
Vi‘dX\QX9»m.,^cA., for seasoning and soups,, o 4...1 
Rosemary, an aromatic herb o 4... . 
Borage— Chicory— Coriander — Marigold, Pot. 
used for claret cup o 3...0 6 I GoridktiAQT, for garnishing o 
GYliQOTY, for salads o 3...0 6 | ?0t, J&dSiQO\^,the/lowers are used in soups o 
Angelica— Asperula— Caraway— Clary— Dill— Fennel. 
Rue, a medicinal herb o 
for stuffing, etc O 
Savory, Winter, o 
Thyme, for soups, etc o 
Thyme, English for soups, etc o 
Thyme, for soups, etc o 
Clary, the leaves are used in soups o 
Dill, used in soups, sauces, etc o 
for garnishing, and fiih soups ... o 
4.. . . 
4.. . 1 
4.. .1 
4.. .1 
4.. .1 
4...1 
3.. .0 
4.. .1 
4.. . 1 
4.. .1 
4...1 
Angelica, stalks blanched, like celery, or 
in May gathered and candied with sugar o 3...0 6 
Asperula q6.ovbX 3^, for Jiavouritig wines., x o 
, seeds used in confectionary, ^c. o 3...0 6 
Section VII.— ROOTS, PLANTS, Etc. 
THE POTATO. 
High-Class New Varieties of the Potato, 
Most of which have bun awarded First-Class Ceriifleates, and we recommend them with the utmost confidence 
of giving satisfaction. Besides the following, there is a host of New Potatoes ; but they are either untried, or 
not equal in quality to those quoted by us. They can, however, be supplied if required. s. d. 
Matchless, a beautiful white round variety, of excellent quality per lb. \s. bd., per 7 lb. 9 o 
Via.vamotis'Bep.Tl, an early white oval variety of fine quality, and avery heavy cropper per Ib. 9<f. , per 7 lb. 5 o 
Pride of America, a very flae flat round variety, with perfectly level eyes, a heavy cropper, of superb 
quality, and early pur lb. if., per 7 Ib. 6 o 
