12 and 13, King Street, Covent Garden, 1880.] 
63 
EADISH. 
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 q 
„ White ) Besides being of excellent quality, these are much prized for their coioiirs con- ( o 
Purple ) trusting as they do nicely with the scarlet varieties. ' ( o 
peroz. 
d. 
per pt. 
8. d. 
Mixed . 
Olive-shaped Scarlet These are excellent for forcing and general crop, being 
»» White ;•;••••• fleshy, and not readily affected by dry weather; they 
,, French Breakfast, scar- should be sent to table when about the size of filberts. 
let. white-tipped ! The “French Breakfast,” scarlet white-tipped, is the o 
„ French Breakfast, pur- 1 *• Rose demi-long a bout blanc ’’ of Mr. Robinson, and ' 
pie, white-tipped ... | is the breakfast radish at the hotels and clubs in Paris and 
T> I London during the winter months. “ The Purple white- 
Roae demi-long a bout blanc J tipped French Breakfast, ’ is a fine new variety 
Turnip Red S 
„ •••••;• 1 These stand dry hot weather better than most other 
„ New Early Deep Scarlet ... varieties, and are esteemed at all seasons. Tlie Rose 
** White I rond a bout blanc is the beauliful scarlet white-tipped 
,, Golden Yellow f variety so much esteemed by the French. The “Golden 
»* 1 Yellow ■ is a new beautiful variety, specially recom- 
„ Mixed mended for summer sowing. ,, 
Rose rond a bout blanc J ! 
Winter Black Spanish , c 
■ - - ■ Much esteemed for winter salads. Sown in July, and again in ® 
August, the first sowing will be ready to lift in November J ® 
or December, these store in dry sand, like carrots, j ® 
Lo 
ready for use. 
4. ..2 o 
4. . .2 o 
4 
6 
4 ..2 O 
6.. .3 o 
6 
o 
6 
6 
4. ..2 
4.. .2 
6 
6 
o 
6 
4. . .2 
6 
6 
6 
6 .. 
6 .. 
6 .. 
Scarlet Cblua 
„ Purple China 
„ White Spanish 
„ Mixed 
Callfo^an Mammoth Radish. A valuable winter sabad ; very juicy, having a pleasant, piquant, pcr”pkr peroz. 
flavour : mixed m salads It should be sliced thinly. Sow in July and .August 0 4...0 g 
RAFHANUS CAUDATUS. Indian rat-tailed Radish. Pods fantastically shaped, and rapidly attaining a length 
of 3 f‘- ! tohen quite young. Dr. Hooker says they form a delicate relish for lunch. Per packet, /6 and i/. 
RAPE. 
When small salads arc sent from the country, Pape is preferaHe to Mustard as it keeps lonqer in condition ; 
hence the reason of Us being cultivated for Covent Garden Market, where it is sold as Mustard per oz nerat 
For small Salads, sow every few days to maintain a succession o ^...t 6 
SORREIi. pcrpkt. peroz, 
Fiench'bToa.ilea.vei, (ot salsids, on the confinent It Is e.xtensivelr used Instead of spinach o 3...0 6 
Section VI. -POT, SWEET, AND GARNISHING HERBS. 
PARSLEY. ni.f nor oz 
Covent Garden Garnishing, a very beautifully curled variety o 3 o 6 
„ .. Champion Moss Curled, the most beautifuiiy curled of anv o 
Dunnett's Garnishing, beautifully curled '. o 
Pern Leaved, the elegantly cut le.aves of this variety m.akes it valuable for EarnishiiiE t o 
Myatfs Extra Fine Curled, very fine o 
Hamburgh, or Turnip-rooted ; the roots of this variety are used for flavouring so^ o ^ 
GARNISHING HERBS. 
Ice Plant— Beet— Borecole— Cress— Curled Mallow. 
Ice Plant, cmered with small watery crystalline qlobules glistening in the sun like ice; valuable for 
garnishing, and on rock-work, dry banks. See., curious and highly ornamental f,d. & i 
Brazilian Beetmlxed, beautiful for garnishing and decorative in shrubbery and flower borders......... o 
Borecole, Melville's Improved variegated ff'e know of no gamieh that i« ao bmatfal Junug the 
„ Covent Garden variegated I autumn, , enter, and mrlg spring months, as the riehla 
,, Red Variegated t cotoared I ravra of variegated Uorecote. The white and red 
.. White Varlee-ated ) variegated rarieliee make beautiful lines in winter to ehruh- 
’ ® hfries and lihoJudendron b>‘da. 
„ New Moss Triple Curled, densely curled light green foliage, a fine sarnish i 
Cress, Triple Curled, used in small salads and for garnishing 
Curled Mallow, useful for garnishing dishes .,..3^^^ o 
POT AND SWEET HERBS. 
Basil, Bush — Basil, Sweet — Marjoram Sweet — Purslane — Savory, Summer. 
r> u -r • pcrpkt. peroz. pcrpkt. peroz 
m.su, Bush green, for seasoning o 4...1 ol Marjoram, Sweet, o 4...1 c 
»» o ” •> '» . o 4... I o Purslane, Green ) used in salads, soups, ( o 4...! c 
0Q.S1I, Sweet green, for seasoning^ o 4...1 o 1 Purslane, Golden f and for pickling. \o 4...1 c 
,, ,, purple ,, ,, o 4. ..I o I ^%'^OTY,Suxnmer, for seasoning o 4...1 c 
Balm — Burnet — Horehound — Hyssop — Lavenoer — Marjoram Pot — Rosemary— Rue — Sage 
— Savory, Winter — Thyme. 
4.. .0 
3.. 0 
..0 
3...0 
o... . 
4.. .1 
o 
6.. . 1 
o 
o... 
0...2 
O 
6 
Balm, for claret cup or balm wine o 
Burnet, used for salads and soups o 
Horehound, a medicinal herb o 
Hyssop, an aromatic herb o 
Lavender, an aromatic herb o 
Marjoram, Bot, for'seasoning and soups., o 
Rosemary, an aromatic herb o 
Rue, a medicinal herb o 
for stuffing, etc o 
Savory, Winter, for seasoning o 
Thyme, French, for soups, etc o 
Thyme, English for soups, etc o 
Thyme, Fatrmdi.n, for soups, etc o 
4 
4.. .1 
4.. . 1 
4... I 
4... I 
4... I 
Borage— Chicory— Coriander— Marigold, Pot. 
BoTBige, used for claret cup o 3...0 6 I CoriSiXldeT, for garnishing o 
Cmcovy , for salads o 3...0 6 | Pot M. 3 .vigol^, thefowers are used in soups o 
Angelica— Asperula— Caraway— Clary— Dill— Fe.vnel. 
.0 6 
Angelica, stalks blanched, like celery, or 
in May gathered and candied with sugar 
Asperula odorata, for ffavouringwines.. 
Caraway, seeds used in confectionary, ^c. 
3...0 6 
o 
3...0 6 
Clary, the leaves are used in soups 0 
Dill, used in soups, sauces, etc o 
pQUUOl, for garnishing, and Jtsk soups ... 0 
4.. . 1 
4.. .1 
4...1 
