51 
HERBS AND SUNDRY PLANTS. 
The following, price 6 d. and is. per packet Our assortment of 12 varieties, 5s. ; 6 varieties, 3s. 
Artichoke, Glore. — Sow on a gentle hot-bed early 
in March, plant out during May, or may be 
sown outdoors in April. 
BaI-M. — Used for making balm tea for medicinal 
purposes, and in some districts for making wine. 
Basil, Sweet) por seasoning, and flavouring soups. 
„ Bush j 
Borage.— G rown for salads, and also used for 
claret cup. 
Cardoon.— Sow in April or May on a sunny border ; 
transplant into well-manured trenches in August or 
September, earth up and blanch in the same way 
as for Celery. The midrib of' the leaf used in 
salads and soups. 
Crleriac or Turnip-Rooted Celery, 
see pages 44 and i 10. 
Sow in heat end of Feb- 
ruary or beginning of 
March, prick out into 
small pots for growing 
on in greenhouse or 
frame, or they may be 
transplanted to a warm 
border. 
Capsicum, Long Red 
Mixed 
Chili, Small Red 
Chervil. — Sow in March or April for summer, and 
again in July for winter use ; thin out to about 
6 inches apart. Excellent for garnishing and 
valuable for soups and salads. 
Corn Salad or Lamp’s Lettuce. — Sow in March 
and April for summer use, and during August for 
winter salads, in drills 8 inches apart and thin 
plants to 4 or 5 inches apart. 
Chicory, Carters Improved. — Sow in April and 
May in good soil ; thin out to about 6 inches 
apart. A splendid acquisition for salads. 
Dandelion. — Very useful for winter salads. Sow 
in May, and thin to from 9 to 12 inches apart. 
See also 
( Sow during March in heat, 
pot off when 3 or 4 inches 
high, and when established 
Whiti? ] J^nd place in 
** *’ I greenhouse for fruit to 
( colour. 
Fennel. — Used for fish sauce and for garnishing. 
Lavender. — Grown for its aromatic flowers. 
Marjoram, Pot ... ...) Used for stuffings and 
,, Sweet Knotted) for flavouring soups. 
Potato Seed. — Will produce some seedlings of 
great merit. 
PURSi.AiN, Golden) The young shoots and leaves 
„ Green ) are used in salads. 
Rampion. — Sow on very fine soil in April or May. 
The leaves arc used for salads and by some cooked 
as Spinach, and the roots used as Radishes. 
Rosemary. — Used for garnishing, and in some 
districts an infusion of the leaves is held to be 
very beneficial for relieving headache. 
Sage. — One of the best known of savoury herbs for 
sauces and stuffings. 
Savory, Summer ( ^sed for flavouring soups, and 
la sprig will he found to impart 
^a piquancy if boiled with Peas 
(and Beans. 
Seakale. — Sow in drills during March and April 
from 1 2 to 1 5 inches apart, and thin out to 8 inches 
apart. Transplant in the following spring to well- 
manured ground. Per oz., pd. 
Sorrel, Broad Leaved Leaves used in soups, 
„ Common ... ) salads, and sauces. 
Thyme. — For sauces, stuffings, and soups. 
Whitlcef. — Throws off great profusion of tender 
leaves, very useful for salads. 
Wormwood. — Used as a tonic when infused as tea, 
very bitter. 
/>a^e no. 
Winter 
STRAWBERRY SEEDS. Per packet— j. d, 
Alpine a.nd Perpetual Strawberries. — Best grown from Seeds. Sown very early in heat 
and planted out in May they fruit the same Autumn, sown in April they fruit profusely the following year. 
Alpine, Improved Red. — Bright red, large fruit of exquisite flavour, robust; 
Improved White, excellent each i o 
St. Antoine de Padoue. — Fine large fruit, of rich flavour, very prolific, and perpetual bearer ... i 6 
Saint Joseph. —New large fruited, perpetual, abundant cropper, dark red fruit of excellent quality i o 
Large Fruited Varieties.— Mixed, from the best sorts 
HERB ROOTS, &c. 
Fennel. Lavender. Mint. Rue. 
IIOREHOUND. I.EMON ThYME. PENNYROYAL. SaGE. 
Hyssop. Marjoram. Rosemary. Sorrel. 
Strong Clumps of the above, 6d. each ; 5s. per doz. 
Horse Radish Sets, 2s. 6d. per doz. 
RAYNES PARK, LONDON, 
Balm. 
Chicory. 
Chives. 
Common Thyme. 
I o 
Tarragon. 
Winter Savory. 
Wormwood. 
