SORREL. 



153 



unti'. the spring, when they send up their see i-sh(,iots very earlv, 

 Avhich are cropped off and used in the same manner as jfsparagus. 

 Two or three plants left to rmi up to seed will be sufficient. The 

 seed-pods, when ripe, should be cropped off, made perfectly dry in 

 the sun, and then put by and preserved in a dry place. 



184. SAMPHIRE is propagated from seed or from offsets. It 

 is peremiial, and is sometimes used as a pickle, or in salads. The 

 time for sowing is April, and the same time may do for putting out 

 the offsets. It is, however, an insignificant thing, and hardly 

 worth serious attention. 



183. SAVORY. — Two sorts, summer and icinter ; the former 

 is annual, the latter perennial. Both may be propagated from 

 seed, sowed in a little patch early in spring ; but the latter may 

 also be propagated from offsets. To have these herbs in winter 

 with the least possible trouble and in the greatest possible perfec 

 tion, they should be cut and dried in the manner directed for sage. 



186. SAVOY.— (See Cabhage.) 



187. SCORZEXERA. — This is only another kind of salsafv, 

 growing a little larger than the salsafy, the root being of a dark 

 colour on the°outside, instead of being of a whitish colour, and it is 

 propagated and cultivated and used in precisely the same manner 

 as the salsaf}-. 



188. SHALOT. — A little perennial onion, propagated from 

 seed, if you please, but much more easily propagated from offsets, 

 like the garlick, which it perfectly resembles in the manner of its 

 growing. The offsets ought to be planted out in rows six or eight 

 inches apart, in the month of March, and the plants ought to 

 stand four inches apart in the row. The ground should not be 

 wet at bottom, and should be kept very clean during the summer. 

 As soon as the leaves die, the bulbs should be taken up and made 

 perfectly dry in the sun : then tied in bunches and hung up to be 

 preserved in a dry place. 



189. SKIRRIT is a plant very little known now-a-days ; but, if 

 any one has a mind to cultivate it, the manner of doing it is the 

 same as that directed for the salsafy. It is, however, a perennial, 

 and may be propagated from offsets. 



190. SORREL. — This is no other than the wild sorrel cultivated. 

 The French, who call it oseille, make large messes of it. But a 

 short row is quite enough for an English garden. It is perennial. 

 iVIay be propagated from seeds, but much more readily from offsets. 



