22 
The Illustrated Guide for Amateur Gardeners 
Endive. 
DANIELS' SUPERB CURLED. 
Moss Curled. Very fine ... 
White Curled. Excellent variety 
Cultivation. — This crop is not so greatly appreciated as it should be; 
we think, nevertheless, that it is “growing in favour.” When well grown, 
the curled varieties are greatly appreciated by some, when cooked as other 
green crops are. To grow it well, thoroughly good deep soils are essential, 
and water in abundance during all dry periods. Eor an early Spring or 
Summer crop, sow during the first week in April on a warm sunny situation, 
and again towards the middle of May. The plants produced from the latter 
sowing should be thinned out, and stand where sown to produce thin crops. 
The best crops are the Autumn, Winter, and very early Spring, which are 
produced from successional sowings made between the last week in July and 
the end of August. The seedlings resulting therefrom should be transplanted 
successionally on to every conceivable space of good, rich soil. Somo will ho 
forward enough to blanch by means of tying them up, or placing a slate upon 
thorn, for August and subsequent uses. Others must, if at all large, be removed 
into a shed or frame, or be otherwise protected from sharp frosts. The lesser 
and later seedlings will stand out during the Winter on a warm aspect. 
per oz. — 8. d. 
DANIELS’ SUPERB CURLED. The best of all the Curled 
Endives, it bloaches well, and is of first-class quality ... per pkt. 6'd. 1 6 
Batavian Green. Broad-leaved, very hardy, and desirable for Winter 
cultivation, tie up for blanching ... ... ... ... ... 0 8 
Green Curled. Extra ... ... ... ... ... ... 0 8 
EXTRA BROAD-LEAVED. An excellent variety, highly recom- 
mended ... ... ... ... ... per pkt. 4d. 1 0 
peroz.— s. d. Digswell Prize. A fine variety, beautifully curled, 
per pkt. 4d. 1 0 hearts well ... ... ... per pkt. 4d. 1 0 
„ 3d. 0 9 
Herbs (Sweet and Pot). 
Per packet 3d. Per dozen packets, 2s. 6d. 
Angelica. The mid-rib may be eaten as Celery, or when 
candied makes an excellent confection. 
Anise. The seeds are much used for medicinal purposes ; the 
leaves for garnishing or seasoning. 
Balm. Eor making balm tea, which is invaluable in cases of 
fever ; makes also a fine-flavoured wine. 
Basil, Bush. The leaves and tops impart the flavour of Clove 
leaves to soups, and are much used for seasoning. 
Basil, Sweet. For flavouring salads and soups. 
Borage. Tho young leaves used as salad or pot herb. 
Burnet. The young leaves have the flavour of Cucumbers. 
Caraway. For flavouring soups. 
Chervil, Green Curled Very fine for salads. 
Coriander. The tender leaves are used for soups or salads. 
Dill. The leaves are used in soups, sauces, and pickles. 
Fennel. Used in sauces for fish and for garnishing. 
Horehound. Makes an esteemed well-known beverage. 
Hyssop. Young shoots used as pot herbs. 
Marigold, Pot. The flowers impart a beautiful colour to 
broths and soups. 
Marjoram, Pot 1 Aromatic and sweet flavour. 
Marjoram, Sweet, or Knotted ) used in soups and stuffings. 
Lavender. Cultivated for its flowers, which are very aromatic. 
Purslane, Green } The shoots and succulent leaves are cooling 
Purslane, Golden ) when used in Spring as salads. 
Rampion. The leaves used as salads; the roots, which have 
a pleasant nutty flavour, used as Radish. 
Rosemary. The leaves make a drink esteemed for relieving 
headache. 
Rue, Broad-leaved. Leaves used medicinally ; also used 
as a remedy for croup in fowls. 
Sage. Used in stuffing and sauces. 
Savory, Summer 
Savory, Winter 
Skirret. The tubers when boiled and served up with butter 
are most delicious. 
Sorrel, Broad-leaved j The leaves are used in salads, soups, 
Sorrel, Lettuce-leaved j and sauces. 
Tansy. Used for colouring and flavouring confections. 
Tarragon. The leaves are excellent when pickled. 
Thyme. Broad-leaved. Used in stuffings, soups, and sauces. 
Wormwood. Fine tonic when taken as tea; and imparts 
bitterness to drinks. 
'I The tops being very aromatic are used 
? in salads and soups ; they improve the 
) flavour if boiled with Peas or Beans. 
Mustard. 
Cultivation. — Both the White and Chinese are valuable in salads as they assist digestion. Cut close to the ground the young 
leaves anil stalks, before the second or rough leaves appear ; in this state they have a delicate and piquant flavour. When a daily 
supply is required sow every two or three days throughout the year, in the Winter sow under glass in a temperature of 50° to 60° to 
hasten the growth. Mustard, as with all kinds of salad, the quicker the growth the more tender the produce. 
per oz. — a, d. 
Chinese. Fine salad variety ... ... ... ... ... ... ... per quart 3s., per pint Is. 9d. 0 4 
White. For early salads or medicinal purposes ... ... ... ... ... per quart Is. 9d., per pint Is. 0 2 
Price of Mustard for Agricultural Purposes may he had upon application. 
