Caimell & Sons’ Comnlctc Seed Guide. 
AUBERGINK (eGG I’LAXT). 
GOURD, OP PUMPKIN 
{Curcurhitu). 
CULTURE. — Same as Vegetable Marrow. 
[Per pkt»^~s d 
Hundredweight, or Mammoth— The largest in cultivation, oheu 
attaining an incredible weight q g 
Ornamental Varieties — Mixed. Many curious and X 
pretty kinds .. I 
Pear Shaped — Very ornamental fruits I ah at 0 3 
Small Orange ) 
A collection of 12 varieties, 2s. 6d. 
ENDIVE 
(Gtchorium endivia). 
CULTURE. — For Autumn 
use sow end of April or during 
May, on prepared soil, in drills a 
foot apart, and thin out to G inches 
from plant to plant ; water in dry 
weather. If a Winter and early 
Spring supply is needed, sow in 
July anti August, and transplant 
to frames, or a sheltered position 
GREEN OUBLED ENDIVE. r . ^ ’ 
Peroz.— 8. d. 
Dlgswell Prize — A superb large green curled variety 0 8 
Green Batavian — Large and fine ... ... o 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 8 
Moss Curled — Beautifully curled, like Moss 0 9 
White Curled — v ery tender when young 0 9 
ORNAMENTAL GOURDS. 
ORNAKENTAL GOURDS. 
HERBS, GARNISHING 
PLANTS, &c. 
8d. 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 can 
he 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) Excellent for flavouring soups aud salads. 
a „ Bush > 
d Borage — Used for Summer drinks ; excellent for bees. 
b Caraway — Seeds used in confectionery, lower leaves can be put in soups. 
b Chervil, Curled— For salads. 
a Coriander — Young leaves used in soups and salads. 
b Corn Salad or Lamb’s Lettuce— A hardy, useful salad. Per oz., fid. 
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 i Used in soups and stuffings, also 
p ,, Pot or Perennial ) when dry for Winter use. 
a Purslane, Green ) gjjgots used in salads and pickles. 
a „ Golden > 
p Rosemary — Sprigs for garnishing ; leaves for making a drink to relieve 
headache. 
Rampion— See page 40. 
p Rue — For garnishing, also useful for poultry. 
p Sage — For stuffing and sauce. 
a Savory, Summer) jej^jQ^ing ; 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. 
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. b — Biennial. p — Perennial. 
( 26 ) 
