Barr 4" SugiUn^ 1870,] 
61 
EDIBLE GOURDS, or PUMPKINS. 
These as a vegetable are greatly prized when young. AVhen ripe they are a most valuable esculent 
for Soups and “ Pumpkin Pies ” in wintei-. 
per pkt. — «. 
Golden Punch-bowl, fine variety 0 
Japanese, round, white marbled red 0 
Marseillaise Musk-gourd 0 
Portmanteau de Naples, fine for soups 0 
Portmanteau dn Roi, long, fine for soups 0 
Turk’s Cap, striped, curious form 0 
FRUIT 
STRAWBERRY. 
per pkt, — t, 
Sicilian, red flesh, excellent keeper 0 
Zebra, fine, striped green and yellow 0 
Mixed, many varieties 1 
Ohio Squash, very excellent when young, and 
in winter valuable for soups 0 
Mixed Squashes 0 
SEEDS. 
Alpine Red . 
„ White 
Bush Red 
per pkt. 
... 0 fi 
... 0 G 
... 0 0 
per pkt. 
... 0 6 
... 0 6 
... 0 6 
per pkt. 
Keen’s Seedling 0 C 
Princess Royal 0 6 
Mixed large fruited sorts ... 1 0 
Alpine Bush White . 
British Gueen 
Elton Pine 
And in addition, Perpetual fi’om Bordeaux, Caperon Framboise, Admiral Dundas, Carolina, Barnes’ Large 
White, Comte de Paris, Comtesse de Mames, Due de Malakoff, Eleonor, E.xcellent, Jucunda, La Eeine, Leon de 
St.-Laumer, Marguerrite, Prince Arthur, Princess Alice, Sir Harry, Vicomte de Thury, and Trollope’s Victoria, 
each G(f. per packet. 12 varieties 4s. Gtf., or 24 varieties 7s. Gd. 
RASPBERRY, Red, per pkt Gd. 
CURRANT. 
Red 0 6 1 White 0 G | Black 0 6 
GOOSEBERRY. 
Greengage 
Red Lion 
'Champagne 
Golden Drop 
Small Green . 
Mixed 
BARBE DE 
0 6 
0 6 
Section V.— Salad Plants. 
C A P U C I N . A very greatly prized wholesome winter Salad. 
s. 
d, s. 
d. 
0 
4...1 
0 
0 
4...1 
0 
0 
4...1 
0 
0 
4...1 
0 
0 
6...1 
G 
0 
4...1 
0 
0 
4...1 
0 
1 
6 ... . 
0 
4...1 
"o 
1 
0 ... . 
1 
0 
0 
4...1 
"o 
0 
4. ..I 
0 
1 
0 ... . 
1 
0 ... . 
0 
C...I 
”g 
0 
G...1 
6 
0 
4...1 
0 
0 
4...1 
0 
. ...0 
4 
2 
0 
, and are 
ready to plant in succession in boxes of soil placed in a dark warm cellar or mush- 
room-house, where the long blanched leaves are freely produced 
CELERY. 
Covent Garden White, dwarf close habit, very solid, crisp, juicy, and fine flavoured 
Covent Garden Red, dwarf, compact, hardy, crisp, and of a superior nutty fliivour 
Goodwin’s White, fine solid, very excellent flavoured and crisp variety 
Incomparable, Dark Red (Carter’s), the habit of 'Turner’s Incomparable, a fine variety 
„ White (Turner’s), a favourite sort, crisp, solid, and dwarf 
Ivery’s Nonsuch Red, large, compact, crisp, and fine flavoured 
Hooley’s Conqueror Prize Celery 
Manchester Large Red, one of the very best 
Northumberland Champion (Dewar’s), a very solid white variety, of excellent flavour 
^dringham Dwarf White (The Prince of Wales’ Celery), an exceedingly fine flavoured crisp 
variety, largely grown at Sandringham for the Prince of Wales’ table 
Dixon’s Mammoth White, a very large excellent sort 
Hood’s Imperial Dwarf Red, a very superior dwarf crisp variety 
Ramsey’s Solid Red, a fine exhibition variety, being large, crisp, and of fine flavour 1 
Sulham Prize Solid Pink, large, crisp, and fine flavoured, very superior variety 
Williams’ Matehless Red, crisp, fine flavoured and hardy, first-class variety 
Wandless’ Invincible White, a fii-st-rate early variety, remaining good a long time 
Cole’s Solid White, Cole’s Defiance Red, Seymour’s White and Seymour’s Red, each 
’Turnip-Rooted, or Celeriac 
Celery Seed, for flavouring Soup 
OOn OWN SELECTION. 
4 ounces in 8 best varieties 3 6 | 2 ounces in 4 best varieties — 
CHERVIL. 
TAe young leaves are much esteemed for imparting a warm aromatic favour to soups and stews, 
also in demand foi' mixing with small salads. Sow in succession from March to July, 
Curled Chervil ® ® 
CORN SALAD or LAMB’S LETTUCE. 
Extensively sold in Covent Garden Market as an agreeable salad during the autumn, winter, and spring. 
English 0 3 I Italian, or broad leaved 0 6 
CRESS. I><"' 01 . i>or lb. 
Australian, or Golden-Leaved Cress, leaves delicately tender, agreeably flavoured, and very 
refreshing; sow monthly, J'rom March to Augitst; in Hot weather water freely ; for 
winter sow in September and October ; th in out '6 to G inches apart, and the leaves in 
spring will be more succulent and refreshing 0 
Broad-leavei Garden Cress, larger leaved than “ Plain Cress,” and preferred 
Common, or Plain, most generally used ; sow at intervals of a few days 
Extra fine Curled, or Normandy ; the flavour of this Cress is very agreeable for the first two 
or three cuttings, and on the breakfast table it is very acceptable 
Winter American, or Land, resembles the Water-Cress, and may be had throughout the winter 
and spring months by sowing in July and August 
Water-Cress ; sow in prepared places in sluggish brooks, and moist situations 
Water-Cress, true Erfurt Sweetest, a small delicate green variety, much preferred to the 
English, being less pungent and nicer for table I». & 
ENDIVE. 
! Scarole 
I Mr. W. 
ied abun~ 
! cutting. 
Per pkt. Per ox. 
Fraser’s Improved Broad-Leaved, a very hardy superior variety of Batavian 0 4...1 0 
4.. .2 
4.. .2 
per oz. per qt. 
0 2.. .2 0 
0 3.. .2 6 
0 4 
per pkt. per oz. 
0 C ...1 6 
2 6 ... 
