SORREL. 215 



Sorrel is now scarcely known as a pot-herb 



in this country, except at fashionable tables ; 

 and the small demand having now nearly 

 banished it from the metropolitan markets, 

 it bears, when procured, the price of dainty 

 forced plants. 



The use of sorrel is of great antiquity : 

 Pliny observes, that it renders meat more 

 pleasant, and lighter of digestion. "The gar- 

 den sorrel, or sour dock," (says this author) 

 " is the hardiest of all vegetables ; for where 

 it once seeds, there it grows for ever, neither 

 can it be killed, do what you will with the 

 earth, particularly if it be near the water." — 

 " The wild dock," he adds, " is better than 

 the garden sorrel, which the Romans called 

 Rumex" 



Miller says, sorrel is a species of dock, 

 and that it agrees with the dock in all its 

 characters, and only differs in having an acid 

 taste. It is said to possess all the properties 

 of vegetables. 



Lord Bacon, observes, that " Of all roots 

 the sorrel goeth the furthest into the earth; 

 and that it is a cold and acid herb that lovetli 

 the earth, and is not much drawn by the sun." 

 This quality gives it great advantage over 

 other vegetables, the root penetrating into 



