COMMON SORREL FRENCH SORREL. 413 



COMPOSITION OF THE SEED. 



Husk, ..... 26.9 

 Gluten, . . . . . 10.7 



Starch, ..... 52.3 

 Sugar and gum, . . .8.3 



Fatty matter, . . . .0.4 



98.6 



ASH OF THE SEED. 



Bickau. Liebig. 



Silica, . . . . 0.69 0.7 



Potash, . . . . 8.74 8.7 



Soda, .... 20.15 20.1 



Lime, .... 6.66 6.7 



Magnesia, .... 10.38 10.4 



Oxide of iron, . . . 1.05 1.1 



Phosphoric acid, . . . 50.17 50.1 



Sulphuric acid, . . . 2.16 2.2 



100.00 100.0 



P. viviparum, viviparous Alpine bistort. The roots of this 

 species, which is abundant in the Highlands of Scotland, are 

 used by the Esquimaux for food. Rheum undulatum and 

 Rheum hybridum, and their varieties, are those chiefly culti- 

 vated for the sake of the petioles of the leaves, which are used 

 for jams and tarts. Rumex patientia and R. sanguineus were 

 formerly used as spinage plants. The former is still eaten on 

 the Continent, and, mashed with a small proportion ofR.acetosa 

 or R. scutatus, it makes a very good spinage. R. obtusifolius 

 is the common well-known dock. It is refused by cattle. 

 R. acetosa, common sorrel, has been long cultivated in gar- 

 dens for its leaves as spinage and salad. R. scutatus, called 

 French sorrel, is much more delicate. In Ireland sorrel is 

 eaten with fish and other alkalescent food. All domestic cattle 

 eat this and most other species (the common dock excepted) of 

 the genus. 



Lauracece, Laurel order. Besides cinnamon and other aro- 





