23 
GEO. COOLING &. SONS, BATH. 
VEGETABLE MARROW and GOURDS. 
Cultivation. — Sow in heat in April, plant out towards the end of May in rich light soil ; protect the young plants until they 
start into growth, and wacer copiously in dry weather. Per packet s. d. 
Per packet — s. d. 
BUSH, WHITE .Sd. and 0 6 
BUSH, GREEN 3d. and 0 6 
LONG WHITE, good and prolific ... 3d. and 0 t 
LONG GREEN, a green variety of the preceding 
3d. and 0 6 
NEW CUSTARD, very prolific, and the most 
delicious in fiavour of all the Marrows ... 0 fi 
LARGE CREAM, deep in colour, and liest for 
general use 3d. and 0 6 
MOORE’S VEGETABLE CREAM, very pro 
ductive, and fine in flavour ...0 6 
MUIR’S PROLIFIC HYBRID, very distinct, 
being little more in length than girth ; 
cream colour, flavour very superior 0 6 
FIRST OF ALL. A very early Marrow, which 
fruits when the plants are in a very young 
state, most prolific and continuous in hear- 
ing, recommended per packet 1 0 
PEN-Y-BID, of great merit, compact habit of 
growth, fruit of medium size, and delicious 
marrow flavour 0 6 
MAMMOTH PUMPKIN 0 6 
ORNAMENTAL GOURDS, fine mixed 0 6 
HERBS. 
Cultivation. — A few Pot Herbs should have a place in every vegetable garden. Every cook and every good housekeeper 
knows the value of the little patch on which she makes daily raids in the summer, and which furnishes such a nice collection of 
dried herbs for winter seasoning. A very small space will grow all the herbs needed in any family. Their culture is very simple, 
and the best way is to make a little seed-bed in the early spring, and set the plants out as soon as large enough in a bed. Care 
must be taken to harvest them properly : this should be done on a dry day, just as they come into full blossom. Tie them up in 
small bunches and hang in the shade to dry, and then wrap up in paper and stow in some air-tight vessel, or rub the leaves to a 
powder and pack in bottles and cork tightly : they will keep for any length of time. 
SEED, per packet 
ANGELICA. 
BALM. 
BASIL, BUSH. 
BASIL, SWEE'r. 
BORAGE. 
CHERVIL. 
CHICORY. 
CARDOON. 
DILL. 
FENNEL. 
HYSSOP. 
LAVENDER 
3d. and 6d. ROOTS, 6d. each. 
MAR.IORAM, POT. 
MAR.10RAM, SAVEET. 
ROSEMARY. 
RUE. 
SAGE. 
4s. per doz. 
SAVORY, SUMMElt 
SAVORY, AVINTER. 
SORREL, FRENCH. 
TARRAGON, 1/ pec packet. 
THYME. 
VARIOUS CULINARY ROOTS AND PLANTS. 
ASPARAGUS, Connover’s Colossal, s. d. 
one year, strong per 100 3 0 
two years, strong ,, 5 0 
— Giant, the true variety, one year old ,, 2 6 
— two years old ,, 3 6 
three years old ,, 5 0 
— very strong roots for forcing... ,, 10 6 
HORSE-RADISH. — For planting, per doz. roots 1 0 
HERB ROOTS. — In variety, doz. clumps, 4/ to 6 0 
GARLIC... peril). 1 0 
POTATO or UNDERGROUND ONIONS, 
Itlhs. 5/6;lb. 0 6 
SHALLOTS.— Ordinary variety ... peril). 0 6 
SEAKALE ROOTS. a. 
STRONG ROOTS, for planting, 
per doz. 1/ ; per 100 7 6 
selected ,, 1/6; ,, 10 6 
extrastrong forforcing ,, 2/6; ,, 17 6 
SOLID IVORY, a distinct and good variety, 
far superior to the Lily White or ordinary 
stocks of Seakale; it is pure white in colour 
and remarkably heavy, it is the earliest 
variety grown, and of excellent flavour, 
recommended. 
strong roots for forcing doz. 3/ ; per 100 21 0 
strong roots for planting ,, 1/6; ,, 10 6 
ARTICHOKES. 
JERUSALEM, the old variety per peck Is. 6d. ; per hush. 5s 
WHITE JERUSALEM ARTICHOKE, a distinct improvement ; it is superior in shape, more shallow in the 
eye, and quite white in the skin, and altogether of better flavour than the ordinary Jerusalem Artichoke, 
per peck 2s. ; per bush. 7s. 
GLOBE ARTICHOKES, strong plants per doz. 6». to 9s. 
RHUBARB. 
LARGE ROOTS of all leading varieties, 6/ to 9/ per doz. EXTRA LARGE, for forcing, 1/ to 1/6 each. 
DAW’S CHAMPION. — An excellent new Rhubarb, very early, of a brilliant crimson colour, and the stalks 
are very stout and long. First-Class Certificate R.H.S.-- Strong Roots Is. 6d. each. 
Sea Kale— Solid Ivory is very distinct. 
