SUNDRY SALADS and GARNISH INGS, ETC. 
All varieties 4d. and 6d. per pkt. F. Pm 
Asparagus, Early Giant Argenteuil.— An early variety largely 
grown for the Paris market 
Basil, Sweet. 
Celery, Punt’s Improved Cape. —A superior strain of table Celery; 
solid stems of finest quality; the variety most largely grown 
by Cape market gardeners 
Celery, Solid White. —An old and favourite variety and 
deservedly popular 
Celery, Woodside Soup. —This is the true Soup Celery and 
preferred by many experienced cooks for flavouring soups 
and stews 
Chervil, Curled. —The leaves are used for garnishing as well 
as for flavouring soups, etc. The cultivation is the same 
as for Parsley 
Chicory, Magdeburgh. —A large-rooted variety. The roots may 
be cooked and eaten like Parsnips or the leaves make 
an excellent salad when well blanched 
Cress, Curled. —Used with White Mustard for growing “ Mus¬ 
tard and Cress ” 
Cress, Water. —A most wholesome herb. It is easily grown 
in the garden in a sunken trench in which plenty of well 
rotted manure has been buried and well mixed with the 
soil. The trench should be shaded until the plants 
are well up and must never be allowed to become dry while 
growth continues 
-A pot herb of which the leaves and umbels are used 
for pickling and the former for flavouring soups and 
sauces 
Endive, Batavian Large Green.— Large and full, of a pale 
green colour 
Endive, White Moss Curled.— Leaves very pale and attractive 
in appearance 
Horse Radish (Roots: 9d each; 6/- per doz.).—Used as a 
condiment, or sauce, with roast beef. It is easily grown, 
needing the minimum of attention once it is established.. 
Marjoram. Sweet 
Mushroom Spawn (9d per cake, 8/6 per doz.) 
Mustard, White —This is the variety used for growing with 
cress 
Okra or Gumbo, Long Green.— The seed should be sown late 
m the spring in drills 3 ft. apart where the plants are 
to remain. Later the plants are thinned to 9 in or 12 in 
apart 
Parsley, Common or Plain 
Parsley, Extra Curled.— A superb strain, well curled and 
vigorous grower 
Pepper, Large Bell or Bull Nose.-Gives large fruits of mïld 
flavour. The plant is early and of compact habit 
Pepper, Large Sweet Spanish.-The fruits are large and hand- 
some and of very mild flavour. The plant is hardy but 
rather late m maturing 
Pepper, Long Red.— This well-known variety hardly needs 
description. It is perhaps more largely grown than all 
others 
Purslane, Green.— Leaves are eaten cooked or raw as salad... 
Sage, Broad Leaf. —The well-known herb 
Sorrel, Large Leaved French. —A very popular variety 
Thyme. —The well-known garden herb 
oz 
ilb 
lb 
51b s 
9d 
2/- 
6/6 
30/- 
9d 
2/6 
8/6 
— 
1/3 
4/- 
15/- 
— 
1 /- 
3/6 
12/6 
— 
• i , 
9d 
2/6 
8/6 
37/6 
9d 
1/6 
4/6 
• ■ — 
9d 
1/3 
3/6 
15/- 
6d 
9d 
2/- 
8/9 
1/3 
4/- 
15/- 
— 
9d 
2/3 
7/6 
— 
9d 
2/6 
8/6 
— 
9d 
1 * 
2/6 
8/6 
3/- 
6d 
9d 
1/6 
5/9 
1/- 
3/- 
10/6 
6d 
9d 
3/- 
12/6 
6d 
1/3 
4/- 
17/6 
9d 
2/3 
7/6 
35/- 
1/3 
4/- 
157- 
— 
1/- 
3/- 
10/6 
1/- 
3/6 
12/6 
— 
2/- 
6/9 
25/- 
1/- 
3/- 
10/6 
— 
3/- 
10/6 
40/-. 
— 
ALL VEGETABLE SEEDS SUPPLIED AT PRETORIA AT MOWBRAY PRICES. 
Page forty. 
