SORREL. 2 C 2 I 



ing of sorrel is as common as the shelling of 

 peas in London. 



It is recommended to all persons subject 

 to bilious complaints ; but those having 

 asthmas, coughs, or acidity in the stomach, 

 should avoid it. 



In Switzerland, Suabia, and other countries, 

 where it grows abundantly, they prepare, 

 with the juice of sorrel, an essential salt, 

 called Sorrel Salt ; that of Switzerland has 

 the advantage of being whiter and in larger 

 crystals than any other. This salt, being 

 thrown on hot coals, burns like cream of 

 tartar ; but, if mixed w T ith salt of tartar, it 

 gives an odour similar to sal-ammoniac. 



Savary says, that fifty pound of sorrel pro- 

 duces onlytwoounces and a half of pure salt.* 

 The French use the juice of sorrel to pre- 

 pare their hemp and flax for a red dye ; it 

 turns blue paper to a fine purple. 



Gerard's account of this herb will shew 

 in what estimation it was held in the time of 

 Henry the Eighth, and that of his daughter. 

 He says, " Sorrel groweth in most parts in 

 gardens. Sorrell doth vndoubtedly cool, and 

 mightily drie ; but because it is sower, it 



# Dissertatio Inauguralis de Sale essent. acetoa' 

 Ars;entor. 1773. 



