Cannell & Sons’ Complete Seed Guide. 
DANDELION. 
GOURD, or PUMPKIN 
{Taraxacum officinale.) Composit.®. 
CULTURE • — Useful as a salad when blanched. Seed to be sown in 
Sprinif; the roots to be lifted and stored in November, and force as 
required, somewhat in the same manner as Sea Kale. 
Improved large thick-leaved, 6d. and Is. per packet. 
{Cucurbita), 
CULTURE!. — Same as Vegetable Marrow. 
„ , . , , - pkt. — 8. d. 
HUDQr6uW6ig'ht, OP Mammoth — The largest in cultivation, often 
attaining an incredible weight o 6 
0rn9.ni6nt&l VaPiotios — Mixed. Many curious and *\ 
pretty kinds .. f 
EGG PLANT. 
(Aubergine.) 
Peap Shaped — Very ornamental fruits ... ... ... / 
Small Orange ) 
A collection of 12 varieties, 2s. 6d. 
all at 0 3 
HERBS, GARNISHING 
SoIanujH melongena v«r. ovigerum. 
Handsome fruit-bearing annual, tine for table decoration. Sow in ktat 
in Marohy pot o^ in rich soil ; the chief thing is to keep them thoroughly free 
from insects. Grow on in saine way as Capsicums. 2 to 3 ft. Mixed, 
PLANTS, &c. 
3d. per pkt. 
3d. and 6d. per packet, except where priced by the ounce. 
CULTURE. Sow in pans in a coid frame about first or second 
week in March ; afterwards transplant into prepared beds, or the seeds can 
be sown the first week in April on warm border or ont-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. 
I a Basil, Sweet) r. „ . . 
I ^ Bush ^ for flavouring soups and salads. 
AUUKRGINK (kOO PLANT). 
ENDIVE 
(Cichorium endiuiai). 
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 
J nly and August, and transplant 
to frames, or a sheltered position, 
P 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. 
« Coriander — Young leaves used in soups and salads. 
b Corn Salad or Lamb’s Lettuce — A hardy, useful salad. Per oz., 6d. 
b Dill — Leaves used in pickles and sauces. 
p Fennel— For garnishing and fish sance. 
p Horehound— For the cure of asthma. 
P Hyssop— Leaves and shoots used for pot-herbs, also medicinally, 
o Ice Plant — Fine for garnishing. 
p Lavender Grown for its sweet-scented flowers. Occasionally used in 
SflUCCS. 
a Marigold, Pot — Flowers used in sonps. 
P Marjoram, Sweet or Knotted ) Used in sonps and stuffings, also 
f ” Pot or Perennial i when dry for Winter use. 
« Purslane, Green ) cu . 
Golden ^ nsed in salads and pickles. 
fo*' garnishing ; leaves for making a drink to relieve 
seenre from frost. Per oz.- 
ORBBN CUBLBD BNDITB 
Dlgswell Prize — A superb large green curled variety 
Green Batavian — Large and fine 
Green Curled — The one mostly cultivated for general crop • very 
crisp and hardy ^ ^ 
Improved Round-leaved Batavian — Very compact; forms a 
nice heart, blanches easily 
Moss Curled — Beautifully curled, like Moss ... 
White Curled — Very tender when yonng ... ... 
0 8 
( 24 
Rampion — See page 38. 
p Rue— For garnishing, also useful for poultry. 
p Sage — For stuffing and sauce, 
a Savory, Summer) „ 
P , , Winter > seasoning ; also usef nl in a dry state for Winter 
P Sklrret- 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 sonps and seasoning, also stuffing. 
P IVormwood Used as a tonic when taken in tea. 
a— Annual. A— Biennial. p— Perennial. 
