CAN NELLS’ 
SEED GUIDE, 1911 . 
CULTURE. — Treat the same ai for Cabbage. 
All Head— A verj early variety, with long solid heads of a 
rich yellowish-green colour. In flavour it resembles that of 
I the finest Brussels Sprouts. A really fine sort for market 
I gardening Per pkt. Is. 
! Selected DFUmhead — Forms into splendid fine speci- 
mens ; sweet and tender 0 6 
CtRltOT, CANNEI.r.S’ PERFECTION INTER.MEIUATE. 
Per oz. — B. d. 
Early Dwarf Ulm — Early and compact; may be planted 
close ; 0 6 
Green Curled— Suitable for the main crop ... 0 6 
Ormskirk Late Green — It is of large size and handsome, very 
hardy, and being late, comes into market when other sorts are 
over 6 
Other varieties can be supplied. 
For plants, see page 19. 
CARROT. 
Seed saved from Selected Roots only. 
CULTURE . — The French Scarlet may be sown in frames in 
December and January ; in February, succession sowings may be made on 
warm borders ; in March, a large sowing may be made ; and for general 
crop sow about the middle of April, either broadcast on beds or in drills. 
Preference should be given to the drills, as the crop can then more easily be 
kept clean. As soon as the plants are 2 or 3 inches high, thin out to 2 or 3 
inches apart at the first thinning ; after a few weeks give a final thinning 
to 6 or 8 inches distance, and the crop allowed to remain till it has perfected 
its growth in Autumn. It will be found an advantage to mix the seed with 
a certain amount of soil so that it can be more evenly distributed. 
C&.nn6lls’ Winner— It belongs to the stump-rooted class and 
is of good colour and flavour. Flesh close in texture ; a valuable 
kind for market purposes, and indispensable where a very early crop 
is wanted. Per oz., 8d. 
Cannells’ First Prize — Habit robust, and grows to a good length ; 
skin is very clean and of a deep colour. We have been selecting 
this for several years, and quite worthy of competing with any in 
commerce. Per pkt., 6d. ; per oz.. Is. 
. Per oz. 
CANNELLS’ PERFECTION INTERMEDIATE.— ’ d. 
A careful selection of Intermediate Carrot. 
Roots much longer than the old kind ; fine 
shape ; colour a beautiful bright red, of 
excellent quality, and good for exhibition 
purposes ... — 0 8 
Early Scarlet Nantes — A medium-sized variety 0 6 
French Scarlet Horn — Very sweet, and fine for forcing 0 8 
Selected Guerande — A French variety of merit, stump rooted, 
very broad, flesh tender, very little core 0 6 
Improved Early Scarlet Short Horn— Very fine for Summer 
use 0 6 
Long Red Surrey— A valuable variety for deep soils 0 4 
James’ Improved Scarlet Intermediate— Good for shallow 
soils, large size, excellent quality ,, 0 4 
Field, Horse, or Cattle Carrots— A useful and profitable crop. 
All cattle like the roots. Seed should be sown about 8 lbs. to the 
acre. White Belgian, 2s. per lb. ; Yellow Belgian, 2s. per lb. ... 0 3 
Other varieties oan be supplied. 
1 
CABBAGE, SAVOY. 
CAPSICUM 
USE. — Tbe pods are used for pickling, and when ripe, ground to make 
Cayenne pepper, and also as ornamental pot plants in greenhouse. 
Child’s Celestial Pepper — Creamy-yellow, changing to an intense vivid 
scarlet. Sharp flavour. Per pkt., 6d. 
Chill. Per pkt., 3(1. and fid. 
Golden Queen — A very ornamental variety. Per pkt., 3d. and fid. 
AND CHILI. 
Large Bell, or Bull’s Nose— Largo, early ; mild flavour; 
colour glo.ssy red ) All at 
Mixed Varieties ... k 3d. & 6d. 
Pepper, Elephant’s Trunk (capsicum annuum /iroios- \ per packet. 
cideum) — Long glossy scarlet fruits J 
Other varieties can be supplied. 
CARDOON. 
CULTURE • — Sow in April, and grow in trenches in the same way as Celery, allowing a little more room in between the plants. 
Large Spanish* cultivated for the mid-rib of the leaves, blanched like Celery; used for soups, stewing, and salads ... ... per oz. lOd. 
COUVE TRONCHUDA, OR PORTUGAL CABBAGE. 
BRAGANZA MARROW, SEA-KALE CABBAGE. 
Should be sown in March, and transplanted in May into rows 2 feet apart, or can be sown in July, keeping the plants in a frame during the winter, 
and plant out in May, it will^ then be ready for use in summer. The heart can be used in the same way as the cabbage, and the thick fleshy mid-ribs of 
the largest leaves can be cooked like Sea-Kale. Per pkt., 3d. and Gd. ; per oz., lOd. 
C 9 ) 
