580 KITCHEN GARDEN. 



The first and third sorts are too well known to require 

 further notice. 



No. 2. is of French origin. It was sent to the Hor- 

 ticultural Society of London, by M. Vilmorin, of Paris, 

 under the name of Oseille a feuilles doquees. Its 

 difference from the Broad-leaved or Common Garden 

 Sorrel, consists in the surface of the leaves being blis- 

 tered. The root leaves are about nine inches long, and 

 four inches broad, ovate, hastate, growing on longish 

 footstalks ; the stem leaves are more blistered than the 

 root leaves. Its principal merit is, that it is slow in 

 running to seed. 



No. 4. is another useful Sorrel, which has been sent 

 from France, under the name of Oseille merge. It has 

 formerly been considered as a variety ofRumex Acetosa. 

 Its foliage possesses much acidity. The leaves are large, 

 oblong, of thin texture, and a pale green colour ; the 

 root leaves are very numerous, about nine inches long, 

 and four inches wide, being very slightly blistered. It 

 is rather later than the Common Sorrel in coming to 

 flower. 



No. 5. is an improved variety of the preceding, and 

 preferable to any of the other Sorrels, from the greater 

 size and abundance of its leaves, which possess much 

 acidity. It is also the latest in running into flower. It 

 was sent from France, under the name of Oseille merge 

 verte lisse. The leaves are large, ovate, sagittate, from 

 ten to eleven inches long, and nearly five inches wide} 

 very numerous ; the root leaves are slightly blistered, 

 have long footstalks, and are of a dark shining green 

 colour. 



All the sorts are best propagated by dividing the 

 roots in March or April, and planting them out thinly 

 on cool moist soil. 



They all readily produce seeds ; but those sorts which 

 are not established species, if propagated by them, are 



