Barr Sugden, 1870.] 
63 
d. 
0 .. 
0...2 
0...2 
LETTUCE— continued. I'erpkt. Fcroz. 
“ Laitue de la Passion/' the Paris market winter Lettuce 1 
Laitue Gotte, or Gau/’ a nice little Lettuce, as Mr. Robinson describes it, but not suitable 
for the Cloche 1 
“ Laitue grosse grise,” or “ Brune paresseuse,” another of Mr, Robinson’s Paris market varieties 1 
“Laitue Petite Noire Mr. Robinson’s pet Lettuce for the Cloche. “ Its peculiarity for the 
Cloche,” he says, “ is its growing best without air ” 1 0...2 6 
“ Laitue Rousse,” described as delicate and tender, and a long stander 1 0...2 6 
OUR OWN SELECTION. 
6 ozs. in 6 best varieties of the above Lettuce, 5/0 | 6 pkts. in 6 best varieties of the above Lettuce, 2/G 
Jn our experimental gi'ound last summer and autumn we grew about 'SHO dijjerent samples of Lettuce; 
those above enumerated are a selection oj the best, but we can supply all other varieties if required. 
MUSTARD 
White, best quality, make frequent successional sowings for small salads 
Brown or Black 
RADISH. 
Long Scarl^et Superb Short Top (Beck’s), a valuable long salmon variety for main crop, 
peroz. perqt. 
0 2.. .2 0 
., Early Frame (Wood's), the best long variety for forcing 
White I Besides being of excellent quality, these are much prized for their colour, | 
Purple j 
Mixed 
which contrasts nicely with the scarlet varieties. 
they are fleshy, 
and not roaoily affected by dry weather. The “ French 
Breakfast Kiulish’' Is tlic scarlet tipped white, or *‘Rose 
deniMon? a bout blanc'* of Mr. Robinson’s new work. It is 
largely in demand for Paris Market and for Covent (iarden, 
and sliouid be sent to table when not larger than Alberts 
Olive-Shaned Scarlet excellent for forcing and for goncrnl crop 
* * “>*<• rnnfCIlv «<Ton»o/1 hv drv \v<*nthpr 
’I Scarlet, tipped white 
„ Mixed i 
Rose demi-long a bout blanc 
Round or Turnip 1 These stand dry hot weather better than most other f 
» J» p ! varieties, and are esteemed at all seasons. The RoseJ 
u » I ^ bout blanc is the beautiful scarlet tipped] 
« ” 1 X I white variety so much esteemed by the French i 
Rose rond a bout blanc *' 
Winter Black Spanish 
■1 Much esteemed for winter sahids; should be sown in f 
0 
3... 2 
6 
0 
4.. .3 
G 
0 
4. ..3 
G 
0 
4.. .3 
G 
0 
G 
0 
4. ..3 
G 
peroz. perpt. 
0 
G...3 
0 
0 
8.. .4 
0 
0 
G...3 
0 
0 
G...3 
0 
0 
9... . 
per oz. per qt 
0 
4.. .3 
G 
6 
4.. .3 
G 
0 
6. ..5 
G 
0 
4...3 
G 
0 
9... . 
0 
4.. .3 
G 
0 
G... . 
0 
G... . 
0 
6 ... . 
0 
G...4 
"0 
„ Scarlet China i ^nd again in August, the fii’st sowing lifted in , 
” I November or December, and stored in dry sand, like 1 
” mS ^ J L 
"rAPHANUS CAUDATUS. Bull’s rat-tailed Radish. A great curiosity, jwds fantastically shaped, 
and rapidli] attaining a length ofZft.; when for cooking, salad, or as a relish with cheese, the pods should 
be gathered when young and tender : sow in succession. Per packet, /G, 1/, and 2/0. 
Section VI.— Por, Sweet, and Garmsiiing Herbs. 
POT AND SWEET HERBS. 
Basil (Bush)— Basil (Sweet)— J lAitionAii (Sweet)— Purslane— Savout (Summer). 
Basil, Bush or Dwarf 
Basil, Sweet or Large 
Maijoram, Sweet or Knotted 
Balm— Burnet — Lavender- 
per pkt. per or. per pkt. per 02. 
0 4...1 0 Purslane, green \ Vsedin salaih.itoupsJ 0 4...1 0 
0 4...1 0 Purslane, Golden J and/or piekliug, ...\0 6 
0 4...1 0 Savory, Summer 0 4...1 0 
-Hyssop — Rosemary — Rue — Sage— Savory (Winter) — Thyme— 
Maiuoram (Pot)— Horbhound. 
Balm, used for making cold cup 0 
Burnet, used for seasoning 0 
Horehound 0 
Hyssop, an aromatic herb 0 
Lavender 0 
Maijoram, Pot 0 
Coriander 
Borage, used for making cold cup ... 
Coriander 
Angelica- 
4 
4...1 
4 
4 
4 
4...1 
0 
Rosemary 
Rue 
Angelica 0 3...0 6 
Asperula odorata, for fl.avouring wines 0 6 
Carraway 6 3...0 6 
Savory, Winter 
Thyme, French 
0 Thyme, broad leaved, English . 
Marigold (Pot)— Borage- Chicory. 
0 3...0 G I Marigold, Pot 
0 3...0 4 I Chicory 
•Asperula— Carraway— Dill— Clary— Fennel. 
Clary 
Dill .... 
Fennel . 
4 
4 
4...1 
4...1 
4...1 
4.. .1 
3.. .1 
3.. .0 
4.. .1 
4...1 
4...1 
Sorrel. 
Fo7- salads, or as rphiaoh ; used on the Contineid ns extensively as green pens are in this country. 
French, broad leaved 
0 3...0 G I Virieu, large leaved e.arly 
GARNISHING HERBS. 
Parsley— Ice Plant — Beet— Borecole— Cress— Curled Mallow. 
Ice-plant, covered with small watery crystalline globules glistening in the .sun Hie ice ; valuable 
for t/arnishing, and on rockwork both curious and highly ornamental 0 
Braziliian Beet, beautiful for garnishing 0 
Borecole, Melville’s Improved variegated \ Properly managed these are vergeff'ective / 1 
„ Covent Garfen variegated > during winter in large beds and I 0 
„ New Perennial v,ariegated 1 shrubbemj borders and for garnishing \ 2 
„ New Moss Triple Curled, light gi-een, densely curled, and more beautiful for 
garnishing than the most perfect specimen of parsley 1 
Cress, Triple Curled, used in sm.all salads and for garnishing 
Curled Mallow, useful for garuishing dishes 3d. it 0 
' PARSLEY. 
Covent Garden Garnishing, a very beantifully curled variety, fine for garnishing 0 
„ „ „ Champion Moss Curled, resembling but infinitely superior 
for g.arnishing 0 
Dunnett’s Garnishing, beautifully curled 0 
Myatt’s Extra Fine Curled, very fine 0 
Hamburgh, or Turnip-rooted the roots are used for flavouring soups 0 
0 G...I 6 
G 
4...1 
0 
G...I 
G 
0...-2 
. ...0 
G... . 
3...0 6 
4.. . 1 
3.. .0 
3...0 
3...0 
