The Illustrated Guide for Amateur Gardeners. 
PARSLEY. 
DANIELS' QUEEN OF THE PAR' LEYS GROWING AT OUR SEED GROUNDS. From a Photograph. 
per or.. 
MW“ DANIELS’ QUEEN OF THE PARSLEYS.^ An extra selected stock carefully grown on our own Seed Farm. The 
most useful for garnishing, and extremely valuable as an ornamental plant for the flower-border . . per pkt. 4d. 
GIANT CURLED. A very handsome variety, leaves finely curled, grows to a large size, and is very ornamental ; this is 
the best sort to grow where Parsley is required in large quantities . . . . . . . . . . per pkt. 3d. 
COVENT GAR DEN GARNISHING. A splendid variety, beautifully curled 
EXTRA-FINE CURLED. Fine for garnishing , . . . . . 
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Cultivation. — Parsley being a deep-rooting plant pays well for liberal cultivation ; it likes a good rich soil in a cool but not too shady position. 
Parsley is often grown as an edging to other kitchen garden crops and has a pleasing effect when thus used, and as it is in demand tbe whole year round 
it is an excellent plan to mako a succession of sowings during the year to ensure a continuous supply. Make the first sowing in a box in February and 
when the plants have been gradually hardened off they should be planted out during April in the permanent border, allowing about twelve inches between 
each plant. Another sowing at the end of March will be of value for a succession. 
For a Winter supply, a sowing should be made in Juno or July, choosing a sunny aspect on a south border. The plants should be thinned out to 
prevent over-crowding ; those taken out may be potted up and placed in a cold frame or greenhouse and will yield an excellent supply of leaves for 
Winter garnishing. In the event of sovero weather it will be found advisable to cover the outside beds with mats or an old frame, and a sprinklirg of 
soot in the oarly morning during the growing season will be found to have an excellent effect. 
HERBS (Sweet and Pot). 
Per packet 3d. Per dozen packets, 2s. fid. 
t 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. 
t BALM. For making balm tea, which is invaluable in cases of fever ; 
makos also a fine-flavoured wine. 
• BASIL, Bush. The leaves and tops impart the flavour of Cloves to soups, 
and are much used for seasoning. 
• BASIL, Sweet. For flavouring salads and soups. 
•BORAGE. The young loaves used as salad or pot herb. 
t BURNET. The young leaves have the flavour of Cucumbers, 
t CARAWAY. For flavouring soups. 
• CHERVIL, Green Curled. Very fine for salads. 
• CORIANDER. The tender leaves aro used for soups or salads, 
t DILL. The leaves are used in soups, sauces, and pickles. 
j FENNEL. Used in sauces for fish and for garnishing, 
t HOREHOUND. Makes an esteemed well-known bevorage. 
j HYSSOP. Young shoots used as pot herbs. 
• MARIGOLD, Pot. The flowers impart a beautiful colour to bretbs and 
soups. 
• MARJORAM, Sweet or Knotted \ Aromatic and sweet flavour, used in 
f MARJORAM, Pot J soups and stuffings. 
t LAVENDER. Cultivated for its flowers, which are very aromatio. 
* PURSLANE, Green \ The shoots and succulent leaves are cooling when 
♦PURSLANE, Golden/ used in Spring as salads. 
t RAMPION. The leaves used as salads ; the roots, which have a pleasant 
nutty flavour, used as Radish. 
t ROSEMARY. The loaves make a drink esteemed for relieving head- 
ache. 
t RUE, Broad-leaved. Leaves used medicinally ; also used as a remedy 
for croup in fowls. 
t SAGE. Used in stuffing and sauces. 
* eavrvDV o, ■, The tops being very aromatic are used in salads 
. oimov mipjner 1 and S0u p S . they improve the flavour if boiled 
1 oAVUKi, winter j with Peas or Be ans. 
\ SKIRRET. The tubers when boiled and served up with butter are most 
delicious. 
t SORREL, Broad-leaved ^.The leaves are used in salads, soups, and 
| SORREL, Lettuce-leaved ) sauces. 
J TANSY. Used for colouring and flavouring confections. 
J TARRAGON. The leaves are excellent when pickled. 
/ THYME. Broad-leaved. Used in stuffings, soups, and sauces. 
I WORMWOOD. Fine tonic when taken as tea ; and impartB bitterness 
to drinks. 
Annuals marled thus (•). 
Biennials (■)•), 
Perennials (J). 
For Plants of most of the Perennial sorts, see page 51. 
