THE 



UhUDEE §IJiDE. 



CULTUEE OF OXALIS. 



Septembee, 1863. 



HE majority of the species of Oxalis culti- 

 vated in our gardens are natives of the Cape 

 of Good Hope, and therefore require the 

 j)rotection of a greenhouse. There are, how- 

 ever, a few hardy species, and a few which, 

 being natives of the tropics, require the 

 stove. Most of them have bulbous roots, 

 and all are of easy culture. They are not 

 generally of a showy character, but they are 

 all more or less graceful in habit, and a few 

 of the species are invaluable for purposes of 

 ornament. The Oxalids constitute a sepa- 

 rate order in the Natural system, called 

 Oxalidacea. The characters of this order are hermaphrodite flowers, calyx 

 and corolla each of five pieces, stamens ten, united at their base, anthers 

 two-celled, ovary free, live-celled, fruit a berry or capsule. The most 

 notable physical characteristic of the family is its acidity, usually owing to 

 the presence of oxalate of potassa ; but some of the species are bitter and 

 carminative, and in a few cases the tuberous roots are mucilaginous and 

 edible. The t}'pe of the order is our common wood sorrel, Oxalis aceto- 

 sella, which abounds in the woods and shady hedgerows of this countrj', 

 and is one of the most elegant of wild flowers. There is very little 

 doubt that the wood Oxalis is the true Shamrock, though in the present 

 day clover is largely used on St. Patrick's day. On a few occasions 

 within the last half century some species of Oxalis have acquired im- 

 portance, as supposed substitutes for the potato. 0. Deppei, introduced 

 from Mexico in 1827, produces a root like a parsnip, which is much 

 esteemed as an esculent. 0. tuberosa produces tubers, which, after being 

 exposed to the sun in woollen bags for ten days, lose their acidity, and 

 become dry and mealj^ like a potato. 0. crenata, a native of Peru, has 

 been grown in this country as a substitute for the potato ; the tubers are 

 small and mealy, and of a pleasant acid flavour ; but the produce is not 

 suflicient to render the plant worthy of attention, except as a choice 

 esculent. All the species of Oxalis are of easy culture; even the tender 



VOL. TI. — KO. IX. E 



