56 
^Barr and Sugden^ 
per pkt. per oz. 
9 . d. 8. d. 
O 4...0 
3-..0 
4.. .0 
6.. . 1 
4.. .0 
4,..o 
o 4.. 
0...2 6 
CABBAGE SAVOY, 
Qreon Curled, a fine medium-sized variety 
Drumhead, a fine large variety ^ 
New Dwarf Dim [LUtle Pixie), a fine dwarf variety, which shouid be planted a foot apart o 
Vleima, early dwarf (Tem Thumb, A'a,^<rc) a nice dwarf compact variety ; plant onefoot apart... o 
Pancalier-Joulm, a very superior, distinct, very dwarf early variety q 
Golden Savoy, syn. Golden Globe and Pleemeudaal, a very delicately flavoured superior variety o 
CODVE TBaNCHUttA, OB SEA-KAI.E CABBAGE. 
erroneously sold by some houses as asparagus kale. 
Conve Troncliuda, the mellow delicate flavour in autumn of this Cabb.age far surpasses all others 
and the sprouts in spring are as tender and delicate in flavour as Sea-k.ale ; successional sow- 
xngs may be made in March, April, and May 
CATTLirEOWEB. 
Covent Garden EarlyXondon, an exceedingly fine stock, very early and dwarf. 6 / & x 
New Erlurt Dwaxf Mammoth, syns. Frogmore Forcing, Carter 5 Mammoth, etc.; product large 
compact heads of superior quality, and turns in the quickest of any 7 j y... 
New Erfurt Dwarf Mammoth, a being dwarf and compact i 6 
KDicherhocker, a most valuable Idte variety, possessing the fine qualities of Stadthoider] but with 
a shorter stem and shorter leaves, producing large, compact, snow-white heads, and resisting 
the heat and drought of summer, the best of any 
Stadtholder, esteemed by the London market-gardeners as superior to Walcheren (3d. & 
Flue late Asiatic, a large and very highly-esteemed late variety 
^ first-class, perfectly distinct variety, coming into use late in the ^ 
walcheren, a well-known, general favourite, one of the best for general use 6rf. & 
Early Snowball, fit to cut in about 12 weeks from the time of sowing” 
King of Cauliflower ® 
Lenormand s, an exceedingly fine variety, much prized in the Paris market 
4 packets, in 4 best successional varieties... 3/6 I 6 packets, in 6 best successiomil varied 
BKUBAEB. 
Mvatf R VlPtnrtn Per oz. p^r pkt. peroz. per pkt. peroz. 
Prince Albert o 4...1 o | Early Scarlet o 4...1 o | Mixed o 
For Rhubarb Roots, sec Page 65. 
Sea-Kale sea-kaee. 
o 3...0 6 
For Sca-haic Roots, sec page 65. 
Ne^Th^lffpIfv rt' R summer sowing per pint ir. %d. *’o ° 3. "’o 
per pint li. irf. o ^..2 o 
fl productive, yielding a constant supply of dark-green leaves of a fine per pkt. per oz. 
^quant flavour, a gi-eat acquisition as a summer spinach.,?.. . . ? porp r p 
VI ' 2'' decorative plant for shrubbery borders ' ' o 
produces fine succulent leaves in ereat abundance throiiehout the summer o 
Chenopodlum Bonus Henrlcus, this plant is easily cultivated ; it furnishes an abundant supply of 
green leaves during the greater Dart of the ye.ar, and is a good substitute for spinach o 
Tor perpetual Spinach Beet, by some more highly esteemed than Spinach, see p,sge 53. 
Section UL— EDIBLE ROOTED PLANTS. 
/ n BEET. 
Jn our Experimental Grounds the varieties marked * have been tested and found perfectly pure 
’’‘^y “pox tl‘t seed producing fine roots of uniform size and quality. 
/« he P^^p^rimeutal Grounds, see ■' Gardeners' Magazine," 1 
y A* P ^^f^'^^xentiy made hard and uucdible, and the seedsman or gardener made 
6... . 
0...2 
0...2 
0...2 
0...2 
6 
6 
0...2 
s/d 
4... I 
4...0 
3-0 
4...0 
our customers 
2. 
3 - 
4 - 
... - j j\ ^ "P *v ^rvueHtetuy jtne roots 
s- Beets grown at our Experimental Grounds, see '• Gardeners Magazinx:’ 1870. 
in hmnr ihm ^ made hard and uncdible, and the seedsman or gardener Wi 
cooh's detfrrZi^^^^^ % ^ Following up our experimental trials, we have looked into the 
cook s department, and ofer to our readers the following conclusions 
I. n prepaung fci for cooking, the greatest care must be taken not to bruise the skin, or in any way wound 
t/u root ; and if by accident any injury has been done to the root, bake and not boil it. 
YZ or a firm flesh, this is best attained by baking. 
/f colour IS desired, or a soft, juicy flesh, then boiling will secure this. 
^ ^^j,»fji^ceable flavour is sought for, then select the varieiywhich, before cooking, has the most purple in 
^ <itscovered by masticating a sinall portion of an uncooked root, if up to the 
*1 rich agreeable flavour on the palate, without any sensation of astringency in the 
y ru. • selection of Auftings Beet has the desired qualities in the highest degree 
^ fich in flavour ; bw when masticated uncooked, an astringency will be 
described ; this class of Beets, however, has its advantages, inasmuch as it can be sown 
wilYn'ot run to Apple Beet is the onost desirable of these ; it ?nay be sown very early ana 
6. Scarlet flesh Beet possesses least of the saccharine flavour, and Nonpareil best represents this class. 
5 =* remarkably handsome fine flavoured variety 
'■'■'"“‘'"/"'i. handsome short-necked roots 
Barrs Selected Comp^ Pine Apple, crimson flesh, be.autifiilly-shaped roots, of uniform 
p“ — tender, and is of a fine flavour. A pure stock of the true Pine Apple 
#neir«^rvi J i''"' sowing o 4... i 
Dell a Crlmsondeaved Bees, purple flesh, leaves rich dark crimson, compact and upright, slightly 
xrched and of a uniform medium height; in the l-'tower Garden it is more effective than 
Ferilla, and is also a flrst-rate table beet o g i 
-Perfection of Beets {CarUic), purple flesh, leaves rich metallic crimson, graceftiTTy ard^ 
and excellent for table use ...061 
NuttogS Dw^ Ked (Barrs .Selection), ;)«/■/* flesh, a pure stock, with roots of a medium size, 
xnd surpassing all others for i/avour o 4...1 
WWte-fiLk very dw^-, roofs small and well formed i o 
WBlte s Black, very deep crimson flesh, roots large; a fine sort for those who prefer a large teet o 4...1 
4 .. .t 
6.. . 1 
o 4.., 
