CAULIFLOWER — | Pkt. (250 seeds) 25e. 
13. Snowball. Except where Summers are cool cauliflower is best 
sown as a Fallcrop. Our strain of Snowball is ncomparably 
the best for this purpose, the heads being pure white with 
tight curds, 6} ins. to 7 ins. across, and exceptionally uniform. 
CELERY 
119. Solid White. A “green” variety of Winter celery which, 
when earth bleached, yields crisp, stringless stalks of the purest 
white. Keeps well, if properly stored. Pkt. (4,000 seeds) 15e. 
14. Golden Self-Blanching. A very early yellow variety which is 
crisp, free from strings and blanches easily. 
Pkt. (4,000 seeds) 25c. 
CELERIAC or KNOB CELERY Pkt. (4,000 seeds) 25¢. 
120. Giant Chertsey. This vegetable has a pleasant nut-like celery 
flavor; the edible portion is the swollen turnip-like root which 
may be eaten raw or cooked in the Fall and Winter, as it is 
easily stored. Simple to grow; no hilling or blanching required. 
CUCUMBER, SLICING Pkt. (25 seeds) 25¢. 
15. Perfection Ridge. The finest of the ridge types for texture, 
flavour and length which averages 15 ins. 
16. Hampshire Giant Hybrid. An early and prolific cropper, the 
fruits are 12 ins. long and practically spineless. 
17. Straight Snake. Rich, dark green with very smooth skin. A 
variety combining the apparently contradictory qualities of 
gigantic proportions with fine texture and delicious flavor. 
Can be measured by the yard. 
CRESS or “ PEPPERGRASS ” Pkt. (10,000 seeds) 15c. 
18. Extra Fine Curled. Very decorative with curled leaves of 
pleasant, slightly pungent flavor and high vitamin content, 
commonly used in England mixed with the young leaves of 
white mustard, in sandwiches, salads and also for garnishing. 
ENDIVE (for late-season salads) Pkt. (4,000 seeds) 15c. 
19. Moss Curled. (sometimes called ‘‘ Chicory ’’). A large plant 
with finely cut and curled leaves and thick hearts which blanch 
easily to a creamy appetising white. 
121. Batavian Green, or Lettuce-leaved. A broad-leaved Escarolle: 
the thick dark green leaves are curled slightly on the edges; 
the heart blanches white and is of buttery texture. May be 
cooked like spinach and used in soups and stews. 
HERBS Pkt. 25c. 
20. Sage—Broad Leaved. Perennial. The leaves are used fresh 
or dried in sauces and stuffings. 
21. Thyme—English. Perennial. An aromatic herb used for 
seasoning. Protect with brush or straw in Winter. 
mail fom 
