45 
HERB SEEDS. 
The following, price -/6 and 1/- per packet. 
No. 
1286 Balm. —Used for making balm tea for medicinal purposes, 
and in some districts for making wine. 
1297 Basil, Sweet 
1298 Basil, Busr. \ or season,nB ' an<1 S °"I> S - 
1 299 Boraec.-Growii for salads, and also used for claret cup. 
1300 Chervil. -Sow in March or April for summer, and again in 
July for winter use; thin out to about 6 in. apart. Excellent 
for garnishing and valuable for soups and salads. 
548 Chicory, Carters Improved.— Sow in April and May in 
good soil ; thin out to about 6 in. apart. 
1324 Clary. -Used for flavouring soups. 
1302 Dandelion. -Very useful for winter salads. Sow in May, and 
thin to from 9 in. to 1 ft. apart. 
1305 Fennel.— Used for fish sauce and for garnishing. 
1300 Lavender.— Grown for its aromatic flowers. 
1307 Marjoram, Pot ) Used for stuffings and 
1308 Marjoram, Sweet Knotted ... 1 for flavouring soups. 
Our assortment of 12 varieties, 5/-; 6 varieties. 3 1- 
No. 
1309 Purslain, Golden 4 'rhe young shoots and leaves are used 
1310 Purslain, Green / in salads. 
1311 Rampion. — Sow on very fine soil in April or May. The leaves 
are used for salads and cooked as Spinach, and the roots used 
as Radishes. 
1312 Rosemary. -Used for garnishing ; in some districts an infusion 
of the leaves is held to be beneficial for relieving headache. 
1313 Sagre. — One of the best known of savoury herbs for sauces and 
stuffings. 
1314 Savory, Summer ( Used for flavouring soups, and a sprig 
1 ‘iic Q'lvnrv Winter i wil1 be found to im l )art a piquancy il 
1315 bavory, winter ... | boiled with Peas antl Beans . 
1310 Sorrel, Broad Leaved \ Reaves used in soups, salads, and 
1317 Sorrel, Common ...J. sauces. 
1318 Thyme. For sauces, stuffings, and soups. 
1319 Whitloe IF. -Throws off great profusion of tender leaves, very 
useful for salads. 
1320 Wormwood.— Used as a tonic when infused as tea; very bitter. 
HERB ROOTS, &c. 
Strong clumps, each. -/ 7 ; per doz.. 6/6 
Balm. 
Rue. 
Rosemary. 
Horehound. 
Lemon Thyme. 
Wormwood. 
Chicory. 
Sorrel. 
Pennyroyal, 
Winter Savory. 
Tarragon. 
Marjoram 
Chives. 
Fennel. 
Lavender. 
Mint. 
Hyssop. 
Common Thyme. 
SALAD PLANTS. 
Everyone should enjoy the pleasure of salad Several days a week, at all events during the summer season, with but trifling expense. It is 
a wholesome addition to more substantial diet, rendering it grateful to the palate, and it is a pity that it is so rarely brought to the average table. 
We enumerate a few (some almost unknown), with cultivation notes. 
541 American Land Cress may be sown at any time during 
spring and summer out of doors. It is a useful variety, tasting 
something like Watercress. See Cress, page 19. Per pkt., -/6 
Beet. ~ See page 9. 
432 Celeriac, Carters Improved (or Turin P-rooted Celery ). — 
Pure white root, refined flavour. It is now becoming popular 
in this country. Seeds should be sown in pans in March, and 
the plants set out in shallow trenches to mature. Pkt., -/ 6 & 1/- 
1300 ChcrviO is used for seasoning soups and mixing in salads. It 
is grown from seed sown in spring and in summer for succes- 
sional crops. The soil should be rich and light, and the bed 
4 -A ft. wide, with an alley on each side. Sow seed in shallow 
drills across the bed, 9 in. apart, and rake over the surface. 
When the leaves have grown an inch or two, cut olT for use as 
required. Per pkt., -/ 6 
548 Chicory.— The majority of people know Chicory as an 
adulterant of Coffee, but few are aware of the part it plays in the 
salad bowl, to which it adds a pleasing flavour. Chicory is so 
easily grown and so useful, that it should receive more attention 
from' amateurs who desire to grow salads. This plant is sown 
in late spring in the open ground, and thinned out to about a 
foot apart to grow through the summer, well watered in dry 
weather. With the change to a colder season, the leaves decay 
and nearly all drop off. The roots are then lifted, and a few at 
a time placed in boxes of rich sandy soil, leaving crown well 
above the surface. After a good watering these boxes are 
stored in a perfectly dark place, and in a few weeks, according 
to the heat, some nicely blanched leaves will be fit to gather. 
More roots, kept in a cool place until wanted for bringing along 
in heat, may be similarly treated. Pkt., -/ 6 
1319 Whitloe-f is a distant variety of Chicory largely grown in the 
suburbs of Brussels, and chiefly noted for the quality of its 
leaves. Per pkt., -/6 
Chives is a hardy perennial found in rocky pastures. It is 
grown in gardens for its leaves, as a substitute for early onions. 
Propagate by dividing the roots into clumps in spring and 
autumn, and plant from 8 to 12 in. apart. The leaves to be tender 
and succulent should be often cut. Plants each -/ 6 
1301 Corn Salad or Lamb’s Lettuce. —This is a hardy 
annual, and is in great demand as a salad plant on the Continent. 
In l-rance it is preferred, admired, and relished in winter and 
spring, instead of Lettuce. but not nearly so highly appreciated 
in Britain as it deserves. But when Endive is scarce Corn Salad 
is of great service, and for early use should be sown in frames 
or in boxes and placed in slight heat. For summer use it may 
go on the border or in lines in a sunny spot, amongst the 
ordinary low-growing vegetables. Per pkt., -/ 6 
No. 
Cress.— Seepage 19. Cucumber.— See page 21. 
1302 Dandelion.— The common Dandelion is a useful salad plant, 
especially when Endive and Lettuce are scarce in winter. The 
roots are grown in a similar manner to Chicory, and large 
quantities of the blanched leaves are sold in the markets for 
this esculent. Per pkt., -/ 6 
Endive.— Sec Page 21 . Lettuce.— See page 23. 
Mustard.— See page 27. 
Nasturtium, of which the green seeds make a delightful 
salad. This plant is both a dwarf and a climber, and very 
ornamental as well as useful. The flowers are often used in 
salads, occasionally for decorating, and the leaves and young 
green plants are frequently pickled. Per pkt., -/ 6 and 1/- 
Purslain is a succulent plant and raised from seed, which may 
be sown in light garden soil in March on a warm sheltered 
border in a bed, and attended to in the same way as for Chervil. 
See Herbs above. 
Radish.— See page 39. 
1311 Rampion.— A plant producing a spindle-shaped root of light 
colour and of agreeable flavour. It may be raised from seed if 
sown in a bed in an open warm aspect, and in soil of a rich 
compost, of a light open texture. Water well in dry weather. 
Should the season prove mild, the plants will be ready for use in 
November. Per pkt., -/ 6 
Shallots.— The Shallot is much in favour as a relish for soups 
and for pickling. Offsets are often planted in the autumn, but 
the main crop is usually got in early in the year. The bulbs 
maybe planted at any suitable time during this period. 12 in. 
between each row. and 6 in. from set to set. The bulbs should 
be firmly pressed in just beneath the surface of the soil, 
and here they remain. As the growth matures in the spring, 
gently draw away the soil round the bulbs when they have 
become established, and if they look sickly, apply soot to the 
surface soil for maggots, and use the hoe for weeds. Lift, dry, 
and store crop as soon as ready, probably the end of June. 
1383 Shallot Seed.— Jersey Red Skinned. Per pkt., -/6 and 1/- 
For price of bulbs, see Page 44. 
Tomato. — See pages 41 and 43. 
542 Watercress.— Watercress may be successfully grown from 
seed if sown in a shaded border and kept well watered when 
started. Per pki., -16 and 1/- 
STRAWBERRY SEEDS. 
ALPINE and PERPETUAL STRAWBERRIES. — llcst Brown from 
same autumn ; sown in April they fruit profusely the following year. 
No. . . 
1388 Alpine, Improved Red.— Bright red. large fruit of exquisite 
flavour, robust. Per pkt., 1/- 
1389 Improved White. — Excellent Per pkt., 1/- 
1390 St. Antoine dc Padoue.— Fine large fruit, of rich flavour, 
very prolific, aud perpetual bearer. Per pkt., 1/6 
The above are packed in 
seeds. Sown very early in heat and planted out in May they fruit the 
No. 
1391 Saint Joseph.— New large fruited, perpetual, abundant 
cropper, dark red fruit of excellent quality. Per pkt., 1/- 
1392 Larere Fruited Varieties.— Mixed, from the best sorts. 
Per pkt., 1/- 
6cl. 1/- and 1/6 packets. 
