124 SO RRE L SKIR R E T. 



dried, and kept in a warm, dry place j damp and cold cause 

 them to decay rapidly. 



There are five or six varieties, but none of them are bet- 

 ter than the common sort. 



SORREL. 



Sorrel is used abroad, especially in Germany and France, 

 as freely as spinach is with us. It is considered to be a 

 very healthful vegetable, of strong alterative powers, and 

 of great service to those who live largely on salt provisions. 



The seed should be sown in April or May, in drills half 

 an inch deep and fifteen to eighteen inches apart. The 

 young plants should be thinned out to ten or twelve inches 

 apart, and by July or August the leaves will be fit to cut. 

 When the flower stems show themselves, they should be 

 cut out, so as to encourage the development of the leaves. 



The plant is perennial, and thrives in any good moist 

 garden soil. In winter it is well to give it a light protec- 

 tion of strawy stable manure, forking it in early in the 

 spring. 



There are several varieties of it, but the sort most general- 

 ly esteemed in Paris is the Belleville, or Broad-leaved Sorrel. 



SKIREET. 



This vegetable, though formerly much esteemed, is now 

 not much cultivated, being superseded by salsify and scor- 

 zonera, to which it is fully equal, if not superior. It has 

 much the taste of a parsnip, and by many is preferred to 

 it. The roots are the parts used ; they are of a russet color 

 on the outside, and white within, and when well grown are 

 six or eight inches long and about an inch in diameter. 



It succeeds best in a light, mellow, moist soil. The seeds, 

 which sometimes take four or five weeks to vegetate, 



