CANNELLS’ SEED GUIDE, 1911. 
EGG PLANT. 
CaFdlnal — Medium-sized oval shaped fruits, of a bright scarlet 
colour ; ripens much earlier than other sorts ; highly decorative. 
Per packet, 3d. and 6d. 
Black Pekin. I White. I Mixed. 
Scarlet. | New York Purple. | 
Each, per packet, 3d. 
ENDIVE. 
CULTURE , — For Autumn use sow end of April or during May, on 
prepared soil, in drills a foot apart, and thin out to 6 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 Sieltered position, 
secure from frost. 
Per oz. — s. d. 
Cannells’ Green Curled — The one mostly cnltivated for 
general crop ; very crisp and hardy ... ... ... ... ... 0 6 
Cannells’ Moss Curled— Beautifully curled, like Moss ... 0 8 
Green Batavian — Large and fine 0 8 
Improved Round-leaved Batavian— Very compact; forms a 
nice heart, blanches easily 0 8 
White Curled — Very tender when young 0 9 
GARLIC. (See page 20.) 
GOURD, PUMPKIN, or SQUASH, 
CULTURE . — Same as Vegetable Marrow. Some of the ornameutal 
varieties can be trained over arches, &c., in the garden. 
Per pkt.— s. a. 
Hubbard Squash— Iron olive-green, useful o (i 
Cucumis Erinaceus (Hedgehog Gourd)— Bristly Green o 6 
„ GroSSUlaria (Qooseberrg Gourd) — Green, striped grey, 
hairy 0 6 
Cucurbita Maliformis (Apple Gourd) o e 
Depressa Striata — Olive green, striped with silvery bands and 
marbled with grey ; can be sliced up and used in salads 0 C 
Lagenaria (Clava Serculis) (Hercules Club)— Nearly ,S ft. 
long 0 6 
Lagenaria (Gottfe Gourd) — Creamy white 0 6 
Mammoth White, Bush Scalloped (Patty Pan)— Of remark- 
able growth 0 t 
Turk’s Cap (GoHaje Zoa/) 0 5 
Cannells’ Hundredweight, or Mammoth— The largest 
in cultivation, often attaining an incredible weight 0 ( 
Ornamental Varieties — Mixed. Many curious and pretty 
kinds ... ... ... 0 9 
A ooUeotion of 12 varieties, 2s. 6d. 
HERBS, GARNISHING PLANTS, &C. 
3d. and 6d. 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 m 
be sown the first week in April on warm border or outdoors. 
b Angelica — Eor flavouring. Leaf stalks can be blanched and eaten 
as Celery, or preserved with sugar. 
a Anise — For seasoning and garnishing. 
p Balm — Aromatic plant. May be used in salads or making Balm Tea 
or Wine. 
a Basil, Excellent for flavouring soups and salads. 
p Borage — Used for Summer drinks ; excellent for bees. 
Burnet — The young leaves have a fine flavour. 
b Caraway — Seeds used in confectionery, lower leaves can be put in soups. 
Celery Seed — For soups. Peroz. , 3d. 
b Chervil, Curled— For salads. 
« Clary (Salvia selarea) — For seasoning and soups. 
b Corn Salad or Lamb’s Lettuce — A hardy, useful salad. Per oz., 6d. 
Dandelion— Improved large thiek leaved. Per pkt., 6d. and Is. 
b mil — Leaves used in pickles and sauces. 
j> Fennel — For garnishing and fish sauce. 
p Horehound— For the cure of asthma; also for seasoning. 
Horseradish— See page 20. 
Hyssop — Leaves and shoots used for pot-herbs, also medicinally, aromatic. 
a Ice Plant — Fine for garnishing. 
Indian Corn— See Maize. 
Kale— See Borecole. 
Lamb’s Lettuce— See Corn Salad. 
p Lavender— Grown for its sweet-scented flowers. Occasionally used in 
sauces. 
y> Marjoram, Sweet or Knotted! Used in soups and stuffings, al«j 
p ,, Pot or Perennial j when dry for Winter use. 
p Rosemary — Sprigs for garnishing ; leaves for making a drink to rclieisj 
headache. 
Rampion — For Salads 
p Rue — For garnishing, also useful for poultry. A medicinal herb. 
p Sage — For stuffing and sauce. 
a Savory, ^mmer|_ j-pj, Jgagoning . useful in a dry state for Winter.) 
p Sorrel — Used like Spinach, also in sauces and salads. 
Tarragon — Used for flavouring in soups. 
p Thyme — For soups and seasoning, also stuffing. 
p Wormwood — Used as a tonic when taken in tea. 
a — Annual. 6— Biennial. p — Perennial. 
For Plants, see page 20. 
KOHL RABI (TURNIP-ROOTED CABBAGE.)| 
It likes a good, enriched soil, and should be sown from March » 
June in drills two feet apart and thin out to one foot between plants, or c»t 
be carefully transplanted into rows the same distances as above. 
Per oz. — s. lii 
Early Green Vienna ) Specially selected for kitchen garden 
Early Purple Vienna) purposes 0 » 
We can also supply the large green Kohl Babi for agricultural purposel,j 
I 3s. per lb. i 
LEEK. 
CULTURE , — For an early crop sow in a pot, pan, or box early in February, and place in a frame or a slightly-heated place, and when 
plants are 3 or 4 inches high, prick out in a sheltered position or frame in rieh soil. Here they are to remain until good-sized plants are fomiei 
and then transplanted to their permanent quarters. Leeks of very fine quality, and good enough for ordinary use, may be obtained from see 
sown the first week in March, broadcast, on a warm border, and cover lightly with mellow soil. Transplant, when large enough, in ro* 
18 inches apart, and about 8 inches in the row. Prepare trenches and earth up in the same way as Celery. Use mineral manure. 
CANNELLS’ MAMMOTH— A superior kind, very hardy, 
blanches well, and grows to a large size ; a splendid 
exhibition variety 3d. and 6d. per pkt.. Is. per oz. 
Per pkt. Per oz. 
Cannells’ Champion— This Leek has gained many s. d. s. d. 
honours ... ... ... ... ... ... ... fid. & 1 0 1 fi 
Per pkt. Peroi 
Cannells’ Lyon (Ke-selected) — A thoroughly distinct variety, s. d. s. “ 
matnres early, grows to a great size and weight without 
coarseness. The white part, when blanched, often exceeds 
16 inehes in length and 9 inches in circumferenee fid. & 1 0 1 
Giant Ayton Castle — A very large and fine variety 3d. & 0 6 1 
Musselburgh — Large Scotch ; finest stock — ® 
Other varieties can be supplied. For Plants, see page 19. 
( 12 ) 
