424 



WOOD-SORREL. 



where it begins to flower the first week in April, and continues 

 till May, when it is immediately succeeded by its associate, the 

 Woodruff. In shady places or alpine mountains it remains in 

 flower until August. 



The generic name is derived from o£t«, sharp or acid; and 

 the specific name has a similar origin. The plant before us is 

 probably the oxys of Pliny, which, he says, "folia terna habet." 

 When natural history with almost every other science was con- 

 fined to cloisters, the monks gave this plant the name of Alle- 

 luia, from its being in flower about Paschal week, when Alle- 

 luia was accustomed to be sung in churches. Another syno- 

 nyme, Lujula, is either corrupted from the preceding, or from 

 the Calabrian name of the plant, Juliola. Its provincial and 

 ancient English names are, Sour Trefoil, Wood-sour, Stub-wort, 

 and Cuckoo's meat; — the latter was given it because it flowers 

 with the singing of the cuckoo. It has recently been asserted 

 that the Wood Sorrel and not the White Clover is the Shamrock 

 of the Irish. 



Oxalis is a curious beautiful and extensive genus, containing 

 upwards of 200 species, most of which are natives of South 

 America or of the Cape of Good Hope. Two only are indi- 

 genous to Britain ; the one above described, and the O. corni- 

 culata, an annual plant, with a branched procumbent stem, two- 

 flowered peduncles, and stipulae united to the base of the foot- 

 stalks. 



The foliage of Wood-Sorrel is eaten by goats, sheep, and 

 swine ; it is disliked by cows, and totally refused by horses. 

 The leaves form a more elegant salad than those of Common 

 Sorrel. 



Qualities. — This plant is quite inodorous, but has an agree- 

 able penetrating acid taste, resembling that of lemons or tar- 

 taric acid. The expressed juice reddens litmus paper, coagu- 

 lates milk and instantly precipitates lime from its solutions. 

 Its sensible qualities are owing to oxalic acid which is combined 

 with potass, in the state of binoxalate of potass. This salt is 

 obtained from the juice by crystallization, and is known in the 

 shops by the name of " essential salt of lemons"* commonly 



* This, however, as generally sold, is one half or more cream of tartar, 

 or sulphate of potass supersaturated with sulphuric acid. 



