220 CULTIVATED VEGETABLES. 



be put into a saucepan without water, ex- 

 cept that which hangs to the leaves in wash- 

 ing it ; it should be boiled slowly ; and then 

 be beat up with a small piece of butter, 

 and served at table as spinach. It becomes 

 more excellent when the yolks of eggs and 

 cream are added to the butter. 



The Rev. Mr. Hughes, in his Natural His- 

 tory of Barbadoes, says, the young leaves of 

 sorrel (first stewed) make excellent tarts. 



Nicholson mentions two kinds of sorrel 

 in St. Domingo, both of which are used in 

 the kitchen, being esteemed emollient and 

 cooling. 



The best sorrel (called French sorrel) is a 

 native of Provence, and may be known by 

 the leaves being nearly round. The French 

 botanists distinguish thirty varieties. 



In France there are few soups or sauces 

 made without a portion of sorrel; and so much 

 is it esteemed in that country, that they take 

 the greatest care to have a store preserved 

 for winter use. It is a common saying among 

 the French, that a good housewife is known 

 by her pots of sorrel. 



In the vegetable markets, as well as at the 

 doors of the green-grocers in Paris, the pick- 



