VEGETABLES DESCRIPTION AND CULTURE. o03 



some, but are disagreeable to many. They are boiled, 

 and served up with butter, or cold, with vinegar and oil, 

 and are also cooked, like salsify, in batter. It was 

 formerly esteemed as " the sweetest, whitest, and most 

 pleasant of roots." 



SORREL, (Rumex.) 



The sorrels are perennial plants belonging to the same 

 family as dock and rhubarb. There are three species cul- 

 tivated, viz : Rumex acetosa^ or common English garden 

 sorrel, of which the Belleville variety is best ; R. scutar 

 tus ; French or Round-leaved Sorrel, a trailing plant, 

 with more acid leaves than the last; JR. montanus, 

 Mountain Sorrel, like the last, a native of France, Of this 

 last there are two varieties, the Common Mountain, and 

 the Green Mountain Sorrel. The first has pale green, 

 blistered leaves, less acid than the common English, and 

 does not run quickly to flower. The Green Mountain Sor- 

 rel is earlier than this, and is the latest to flower, pro- 

 ducing freely dark green leaves of considerable acidity. 

 The flowers of the first and last species are dioacious. 



Sorrel will grow from seed, or dividing the roots early 

 in spring. Sow in drills fifteen inches apart, and as they 

 come up, thin them to one foot in the row; or part the 

 roots in the autumn or spring, and set them out at the 

 same distance. "Water them occasionally until well estab- 

 lished. Keep the plants free from weeds ; cut down the 

 stalks occasionally in the summer, and cover the crowns 

 with a very little fresh earth, that they may send up large 

 and tender leaves. When, in two or three years, the 

 plants begin to dwindle, replant them in fresh soil. For 

 seed, let some of the stalks run up, and gather when ripe. 



