AUlIKHOlNJbi (kUU t'LAMT). 
ORNAMENTAL GOURDS. 
ENDIVE 
{Cichorium endivia). 
CULTURE. —For Autumn 
use SO.W 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 i.s needed, sow in 
July and August, and transplant 
to frames, or a sheltered position. 
GREEN CDELBD ENDIVE. ^ 
Digswell Prize — A superb large green curled variety 0 8 
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 
(Curcurhita). 
CULTURE . — Same as Vegetable Marrow. 
Per-pfct. — 8, d. 
Hundredweight, or Mammoth — The largest in cultivation, often 
attaining an incredible weight 0 6 
Ornamental Varieties — Mixed. Many curions and N 
pretty kinds ... / 
Pear Shaped — Very ornamental fruits - ® ^ 
Small Orange I 
A collection of 12 varieties, 2s. 6d. 
ORNAMENTAL GOURDS. 
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 l)cds, or the seeds can 
be sown the first week in April on warm border or out-doors. 
4 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 BakslLSwe^l 
a „ Bush > 
Excedlent for flavouring soups and salads. 
d Borage — CTsed for Snmmer excrijent for bees. 
4 Cai&wa]^ — Seeds used in confectionery, tower leave* can be put maeups. 
4 CherviL Curled — For salads. 
a Cortander — Young leaves used in soups and salads. 
4 CORt Salad op Lamb’s Lettuce- A hardy, useful sahd. Per 0 *., fid. 
4 DUE — Leaves nsed in pickles and sauces. 
j) Fttasl — For garnishing and fish sauce. 
P Hflniiound — For the cure of asthma. 
P Hjasop — Leaves and shoots used for pot-herbs, also maddcmally. 
« Iq* Plant — Fine for garnishing. 
p Lavender — Grown for its sweet-scented flowers. Qeeasionally oseil in 
sauces. 
« Marigold, Pot — Flowers nsed in soups. 
Marjoram, Sweet or Knotted Used in soup« .amd stuffings, also 
p Pot or Perennial i when dry for Winter use. 
« Purslane, Green ) shoots nsed in salads and. pickles. 
a „ Golden 
p ROSanarjt — Sprigs for garnishing ; leaves for making a drink to relieve 
headacUa. 
Ram^iaBi — s«e page 41. 
p Ruo — SargpBsishing, also nsefnl for poultry. 
p Saga — Ss stoffing and sauce. 
« Savory , Sunmer seasoning ; also useful; in a dry state for Winter. 
P „ Winter ' 
p SKirre^ — Grown for its roots, con bo either boiled or stewed. 
p Sorrel — Used like Spinach, also in sonces and salads. 
Tarragon — Used for liaTOuring in soups. 
p Thyme — For soups and seasoning, also stuffing. 
p Wormwood — Used as a tonic when taken in tea. 
a — Annual. 4—Bieuniai. p — ^Porenoial. 
( 27 ) 
