SORREL. 21 ( J 



water like red wine, when they wish to avoid 

 giving wine to the sick ; it gives but a faint 

 red colour to blue paper, whereas the leaves 

 give it as deep a red as alum. The red 

 from the leaves continues after the paper 

 is dry ; that from the roots vanishes, nothing 

 remaining but a brown spot. 



There does not appear to be any vitriol in 

 sorrel ; for the juice of its leaves does not 

 blacken the tincture of galls any more than 

 other acids which have nothing metallic in 

 them.* 



The seeds are esteemed cordial, and bene- 

 ficial in dysenteries. 



Thg blossoms of sorrel are given to singing 

 birds to cool and refresh them. 



Dr. Quincy recommends sorrel in summer 

 salads. 



Arbuthnot says, " Acid austere vegetables 

 contract and strengthen the fibres, as all 

 kinds of sorrel, the virtues of which lie in 

 acid astringent salt ; a sovereign antidote 

 against putrescent bilious alkali. 



We generally use it boiled, as a sauce for 

 roast meat, particularly veal and pork ; and 

 it is an excellent substitute for apple-sauce 

 with winter geese. It should, like spinach, 



* James. 



