146 SAURKRAUT. 
The satyriums are rather difficult of cultivation ; 
but, in general, require greenhouse heat and a 
soil of sandy peat, and must be judiciously treated 
in accordance with their periods of growth and 
repose. 
SAURKRAUT. A preserved preparation of cab- 
bages, in common use and great esteem through- 
out a large part of Germany. The cabbages are 
cut into thin slices by hand or by a machine 
similar to a turnip slicer. A thick sprinkling of 
salt is shed on the bottom of a cask; a layer of 
cabbage, 6 inches thick, and seasoned or inter- 
sprinkled with whole pepper and juniper berries, 
is placed on the salt; alternations of the salt 
and the cabbage are continued till the cask is 
filled; a circular board, with a heavy weight on 
it, is placed on the topmost layer; and, when 
the mess ferments and sinks, additional alter- 
nations of salt and cabbage are put in till the 
vacuum is filled; and, afterwards from time to 
time, the old juice is poured off and a solution 
of salt poured in instead of it, till scum and fetor 
entirely cease. The saurkraut is now made, and 
may either be kept in store or be immediately 
begun to be used; and, whenever a portion of it 
is taken out, a sufficient quantity of brine must 
be left to cover all which remains, and to exclude 
the air; and the cask must ever be kept as closely 
as possible covered with a cloth and with the 
circular board and the weight. Saurkraut, when 
washed in fresh water, and stewed with bacon 
or with salted meat, is much relished by persons 
who have used it from their youth, and acts as 
a preventive of sea-scurvy in long voyages. 
SAUROGLOSSUM. See Lizarn’s Tonaus. 
SAURURUS. See Lizarn’s Tain. 
SAUSSUREA. A genus of hardy, perennial- 
rooted, herbaceous plants, of the thistle division 
of the composite order. The alpine saussurea or 
alpine saw-wort, S. alpina—called by Linnzus 
Serratula alpina—is an inhabitant of the fissures 
of rocks on the mountains of Britain. Jts stem is 
from 3 to 12 inches high; its leaves are simple, 
distantly toothed, and cottony and very white on 
the under surface,—and the lower ones stand on 
longish channelled footstalks; and its flowers 
are few, and grow in a corymbose tuft, and have 
pink florets and blue anthers, and bloom in July 
and August, and make a very beautiful appear- 
ance. ‘Ten species, chiefly with purple or red 
flowers, and-all more or less ornamental, have 
been introduced from Caucasus, Siberia, and Con- 
tinental Europe. 
SAVINE,—botanically Juniperus Sabina. A 
medicinal and ornamental, hardy, evergreen 
shrub, of the juniper genus. It is a native of 
the South of Europe and of the Levant, and was 
introduced to Britain about the middle of the 
16th century. Its ordinary height is 3 or 4 feet ; 
its bark is brown; its leaves are numerous, and 
completely clothed with foliage; its leaves are 
opposite, pointed, firm, erect, and very small, 
and lie over one another, and give the whole 
SAVORY. 
plant a very lively appearance; the male catkins 
consist each of three times three flowers in rows, 
and of a tenth flower at the end; and the fruit 
are blackish-purple, fleshy, tuberculated, berry- 
like cones, each containing three small hard 
seeds, The leaves and tops are the parts used 
in medicine; and have a hot, bitter, acrid taste, 
and a strong, heavy, unpleasant odour; and owe 
their virtues to an essential oil, which can be 
separated by distillation. Savine is anthelmintic, 
emmenagogic, diaphoretic, and powerfully stimu- 
lating; and is used, in the form of ointment or 
of lotion, for scabies and gangrenous sores,—in 
the form of externally applied dried powder, for 
warts, carious bones, and flabby ulcers,—and in 
the form of internally administered powder, for 
gout and for certain diseases of the uterine sys- 
tem,—but requires to be used in the last of these 
ways, with great skill and caution. 
SAVORY,—botanically Setureja. A diversi- 
fied genus of plants, of the labiate order. About 
15 species have been introduced to Britain from 
the islands and sea-boards of the Mediterranean, 
from the western African islands, from Carniola, 
and from Jamaica; and some of these are culi- 
nary, some ornamental, and some uninteresting, 
—one is an annual, some are herbaceous ever- 
greens, and most are evergreen undershrubs. 
We need particularly notice only the two most 
common culinary species. 
The summer or garden savory, Setwreja hor- 
tenses, is a native of Italy and of the south of 
France, and was introduced to Britain about the 
middle of the 17th century. It is an annual, 
and rises with slender erect stems about a foot 
high, sending out branches at each joint by pairs, 
garnished with leaves placed by pairs, about an 
inch long, and one eighth of an inch broad,— 
stiff, a little hairy, and emitting an aromatic 
odour when rubbed. The flowers grow from the 
wings of the leaves toward the upper part of the 
branches, each footstalk sustaining two; the upper 
lip is ereet and indented at the point, and the 
lower is divided into 3 almost equal parts; the 
flowers have a pale flesh colour, and bloom in 
July; and the seeds ripen in autumn. This 
plant possesses aromatic properties, and is used 
in the kitchen for flavouring. 
from seeds sown in March, either in drills 6 or 9 
inches apart, or broadcast, raked in and either 
thinned out to distances of 9 inches, or trans- 
planted in June. 
The winter or mountain savory, Satureja mon- 
tana, is a native of the same countries as the 
summer savory, and was introduced to Britain 
about the middle of the 16th century. Its root 
is perennial; its stem is low, branching, and 
shrubby ; its branches are ligneous, and rise 
about a foot high, and are garnished at each 
joint, with two very narrow leaves about an inch 
long, and send out from their base a few small 
leaves in clusters; and its flowers grow on short 
footstalks from the wings of the leaves, and are 
It may be raised ~ 
