32 
The Illustrated Guide for Amateur Gardeners. 
Cultivation. — Cress is one of the most useful salads grown, anti it is 
quite easy to keep up a continual supply, as no expensive appliances aye 
needed. If a greenhouse is available, fill boxes with good soil to within 
about half inch of the top, pressing the soil firmly, then sow the seeds thickly 
and evenly but do not cover them with soil. Put the boxes in a dark place 
and give a good watering ; in about a fortnight the cress will be ready 
to cut. By repeating this process a succession can be maintained through- 
out the early Spring. 
During Summer a shady border should be selected, and the soil raked 
fine and pressed firm. Sow the seeds and press down with a board, giving 
good waterings and protection with mats until the seed has germinated. 
To keep up a constant supply a sowing should be made every week. 
American or Land Cress is most useful for mixed salads, and is quite easy to grow ; sow the seeds from March onwards on a north border and 
thin out to allow about four inches between each plant, using the outside leaves only. 
Water-cress can be grown in ordinary garden soil provided a shady border is chosen and copious waterings given. The seed should be sown 
in April, and the plants thinned out, leaving about six inches between each. Keep the plants pinched to prevent them from flowering. In Autumn 
fill pans half full of soil and place some of the plants therein. Put them in a greenhouse and keep thoroughly watered, and a supply of good tender 
Water-cress will be available all the Winter. 
CRESS, GROWING IN BOX. 
CRESS. 
per oz. — s. <3. 
PLAIN. The best for early salads per qt. Is. 6d., per pint lOd. 0 2 
CURLED. For salads in the second leaf „ Is. 8d., „ Is. 0 2 
AUSTRALIAN or GOLDEN. This valuable Cress is a most desirable 
orlrlif inn t a all aa lurlq . , .. . . 0 4 
DANIELS’ GARNISHING or PARSLEY-LEAVED. Useful alike for 
salads and garnishing . . . . • • • • . . 0 (> 
AMERICAN or LAND. Eaten as Water cress in Winter . . 0 4 
SORREL-LEAVED. The largest-leaved of all, dark green colour, 
and good flavour. A most useful salad . . . . ..00 
WATER. Sow in a moist, shady place per pkt. Oil. and Is. 
MUSTARD. 
per 07.— 3 . d. 1 per oz. a 
WHITE. For early salads . . per quart Is. 9d., per pint Is. 0 2 | CHINESE. Fine salad variety . . per quart 3s., pint Is. JO. u 4 
Cultivation. — The Common or White Mustard is much used for s&ladings, and is generally used with Cress. Out of doors, any cool, moist 
place is suitable for sowings, wh : ch should be made at frequent intervals during Spring and Summer. When sown under glass in Winter and early 
Spring, no better way exists than that recommended for Cress. 
ENDIVE. 
per oz. — s. d. \ 
nr DANIELS’ SUPERB CURLED. The best of all 
the Curled Endives, it bleaches well, is of first-class 
quality . . . . . . per pkt. 6d. 1 6 
DANIELS’ PRIZE MOSS CURLED. A splendid variety for 
exhibition, leaves beautifully curled, is very hardy, and bleaches 
well . . . . . . . . . . per pkt. 4d. 1 0 
Cultivation. — Endive is one of the most useful salads for Autumn and 
Winter use, and it is quite easy to grow in any garden. For Summer use 
a sowing should be made in April, in rows on a south border and the plants, 
thinned to about twelve inches apart ; a plenteous supply of water will 
ensure good heads. 
For Autumn and Winter use, a sowing should be made in July and 
August. Choose a border at the foot of a south wall, if possible, sow the 
seed in drills one inch deep and twelve inches apart, and thin out the 
per oz. — s. <3. 
GREEN CURLED. Extra . . . . . • - ..08 
BATAVIAN GREEN. Broad -leaved, very hardy, and desirable 
for Winter cultivation, tie up for blanching . . ..08 
EXTRA BROAD-LEAVED. An excellent variety, highly recom- 
mended . . . . . . • • per pkt. 4d. 1 0 
WHITE CURLED. Useful variety .. ... per pkt. 3d. 0 0 
plants to about twelve inches apart for all kinds, except the extra Broad- 
leaved, which should be allowed fifteen inches from plant to plant. 
Endive should always be blanched before using ; this may be done in 
Summer by tying the plants round with Raffia, or by placing an inverted 
flower-pot over each plant, but it is well only to bleach a few at a time. 
About ten days is the time taken in blanching. 
When it is necessary to have a Winter supply, the latest crop should 
be lifted from the open ground and stored in cold frames. 
GOURD or PUMPKIN. 
Large Varieties. 
per pkt. — s. d. 
DANIELS’ YELLOW MAMMOTH. Seed from large, 
handsomely netted fruit, weighing one hundredweight 
or more . . . . . . . - fid. and 1 0 
POTIRON JAUNE or MAMMOTH. A giant variety 6d. and 1 0 
COMMON PUMPKIN. Very useful for pies and preserves in Winter 0 3 
VARIEGATED TURK’S CAP. Striped orange, green, and white 0 G 
Smaller Ornamental Varieties. 
SMALL ORANGE. Strongly resembling an orange . . ..04 
PEAR-SHAPED. Green and yellow, pretty . . . . ..04 
Twelve varieties, one packet of each, 2s. 63. 
Cultivation.— Many of the Gourds, while being most nutritious (when 
cooked in the same way as Vegetable Marrows) are at the same time very 
ornamental for covering trellis work, unsightly walls, &c., and they can be 
utilised to good purpose in this manner. 
The Seed should bo sown in heat in April, and the plants gradually 
hardened and transferred to their growing position during May. Give 
a little protection with handlight or branches of fir for a while, and also 
liberal supplies of liquid manure, while the plants are growing. For the 
larger growing kinds, allow a space of eight or ten feet between each 
plant ; the smaller sorts may be planted closer. 
When the fruits are developed go over tho plants, where necessary 
romoving a few leaves in order to ensure the sun shining directly upon tho 
fruit so as to thoroughly ripen them. The fruits are also most useful for 
soups and stews, and if gathered before tho frost comes and stored in a dry 
warm room will keep for a long period. 
