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AUBERGINE (EGG PLANT). 
Cannell & Sons’ 'Complete Seed Guide. 
ORNAMENTAL GOURDS. 
DIVE 
( CicKorium endivia). 
CULTURE. —For Autumn 
use sow end of April or during 
May, on prepared soil, in drills a 
foot apart, and thin out to S inches 
from plant to plant ; water in dry 
weather. If a Winter and early 
Spring supply is needed, sow in 
July and August, and transplant 
to frames, or a sheltered position, 
green curled ENDIVE. secure from frost. Per oz. — s. d. 
Digswell Prize — A superb large green curled variety 0 10 
Green Batavian — Large and fine 0 8 
Green Curled — The one mostly cultivated for general crop ; very 
crisp and hardy 0 8 
Improved Round-leaved Batavian— Very compact: forms a 
nice heart, blanches easily 0 8 
MOSS Curled — Beautifully curled, like Moss 0 9 
White Curled — Very tender when young 0 9 
GOURD, or PUMPKIN 
{Cur cur bit. a). 
CULTURE. — Same as Vegetable Marrow. 
Per pkt. — s. d. 
Hundredweight, or Mammoth— The largest in cultivation, often 
attaining an incredible weight - 0 6 
Ornamental Varieties — Mixed. Many curious and \ 
pretty kinds r 
Pear Shaped — Very ornamental fruits ; a " at 0 3 
Small Orange ' 
A collection of 12 varieties, 2s. 6d. 
ORNAMENTAL GOURDS. 
HERBS, GARNISHING 
PLANTS, &c. 
3d. and Gd. per packet, except where priced by the’ounce. 
CULTURE . — Sow in pans in a cold frame about first or second 
week in March, afterwards transplant into prepared beds, or the seeds can 
be sown the first week in April on warm border or out-doors. 
b Angelica — For flavouring. Leaf stalks can be blanched and eaten 
as Celery. 
a Anise — For seasoning and garnishing. 
p Balm — Aromatic plant. May be used in salads or making Balm Tea 
or Wine. 
a Basil, Sweet) E xce nent for flavouring soups and salads. 
a ,, Bush > 
1 1 Borage — Used for Summer drinks ; excellent for bees. 
b Caraway — Seeds used in confectionery, lower leaves can be put in soups. 
i‘ Chervil, Curled— For salads. 
a Coriander — Yonng leaves used in soups and salads. 
b Corn Salad or Lamb’s Lettuce— A hardy, useful salad. Per oz., Gd 
b Dill — Leaves used in pickles and sauces. 
p Fennel — For garnishing and fish sauce. 
p Horehound — For the cure of asthma. 
p Hyssop — Leaves and shoots used for pot-herbs, also medicinally. 
a lee Plant— Fine for garnishing. 
p Lavender — Grown for its sweet-scented flowers. Occasionally used in 
sauces. 
a Marigold, Pot — Flowers used in soups. 
p Marjoram, Sweet or Knotted T Used in soups and stuffings, also 
p ,, Pot or Perennial i when dry for Winter use. 
a Purslane, Green ) Shoots used in salads and pickles. 
a „ Golden > 
p Rosemary — Sprigs for garnishing ; leaves for making a drink to relieve 
headache 
Rampion— See page 39. 
p Rue — For garnishing, also useful for poultry. 
p Sage — For stuffing and sauce. 
a Savory , Summer) p'or seasoning ; also useful in a dry state for Winter. 
P ,, Winter ’ 
p Skirret — Grown for its roots, can be either boiled or stewed. 
p Sorrel — Used like Spinach, also in sauces and salads. 
p Thyme — For soups and seasoning, also stuffing. 
p Wormwood — Used as a tonic when taken in tea. 
ia— Annual. b — Biennial, rp-* Perennial. 
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