OXALIS. 211 



where the young leaves are much used in salads, and 

 found in its medicinal qualities to be of the first im- 

 portance to the inhabitants of that warm climate, 

 being cooling and purifying to the blood. 



It was about the year 1832 that the oxalis was 

 brought to this country, when it was planted by Mr. 

 Lambert (a gentleman of great scientific knowledge) 

 in his own garden, from which, most likely, from 

 the number of tubers produced, many were dis- 

 tributed among his friends. 



In the course of a year or two the root began to 

 be much noticed as an esculent vegetable, and was 

 brought into much esteem by the recommendation 

 of J. Mitchell, Esq., of Great Ropers Hall, near 

 Brentwood, Essex ; who, at an entertainment, in- 

 troduced a dish of the oxalis, which was highly 

 extolled, and declared by all present to be more 

 agreeable than the common potato, to which it is 

 supposed, in nutriment, to come very near. 



Of its taste and flavour, Mr. Mitchell says it is not 

 possible to convey an idea by words ; but, were he 

 to attempt it, he would say they were those of the 

 potato combined with the chestnut. 



In cooking, the time required for boiling de- 

 pends on the size of the tubers : if small, ten 

 minutes will be sufficient ; and if larger, rather 

 more in proportion. When they are done, and 

 the water is drained off, they should remain a few 

 minutes in the saucepan, which will add much to 

 their taste and flavour. 



The oxalis, in growth, is curiously shaped, being 

 neither round nor oblor.g, but broadest at the base, 

 and tapering to the top ; the outside covering or 

 p 2 



