loo THE BOOK OF RARER VEGETABLES 
any good variety. The plants are best if divided just 
before new growth commences in the early spring 
months. Our mode of culture is to plant a small quarter 
annually and destroy the oldest, and not to use the same 
space again. For a time a certain space is allotted for the 
plants, and this lasts about three years. The planting 
begins at one end, and each year a third of the room is 
occupied, and at the end of the three years another site is 
selected. There is no loss of land, as it will be seen that 
every season a portion or bed is destroyed. The plants 
divide well, and grown about 2 feet apart in rows soon 
attain a large size, especially the large kinds. Our plants 
occupy an east aspect, as our soil is light — in cold places ; 
a warmer site may be better, but as the supply is not 
required after July, the position named is suitable. On the 
other hand, where Sorrel is needed as late as possible, I 
would advise having plants in two positions, north and 
south, as the first named would give a much later supply 
than the last, but the one on the south would be early 
and equally useful. For ordinary supplies a quarter 
planted every three years will give fair material for 
salad purposes, or an occasional dish ; and in some gardens 
I have seen this plant used for dividing the herb beds or 
as an edging, the smaller forms being used, as they are 
compact growers and not readily injured by slugs or 
bad weather. 
To Cook Sorrel 
Sorrel is best cooked with butter as recommended by 
The Queen, preparing it thus: Pick it over well, nip off 
the stalks, and, if thick, tear the midrib from the leaves, 
tearing these also into shreds if large ; then well wash 
it in several waters, finally leaving it in a colander under 
a running tap for a little ; then drain, shake off most of 
the moisture, and put it in a pan with a dust of sugar 
and one ounce of butter for each quart of picked Sorrel, 
