Wood-sorrel. One hundred and twenty-four species. Chiefly green-house half-hardy and hardy bulbs, though some are shrubs, others herbaceous, and a few annuals. The bulbs are increased by offsets, the shrubs by cuttings, the herbaceous by division, and the annuals by seed. They all thrive in sandy loam, manured with leaf mould. See Sorrel.

Oxalis Deppii

Plant bulbs of this in pots, at the beginning of March, and shelter in a cold pit or green-house. When all fear of frost is passed plant them in a light soil, and in a southern aspect, about twelve inches apart each way; or the bulbs may be kept out of the ground altogether until the middle of April, and then be planted at once in the open soil. It should be trenched, and a little manure turned in with the bottom spit, as for other tap-rooted crops. The scaly bulbs, from which it is propagated, grow in a cluster round the crown of the root. The only cultivation required, is to keep the crop free from weeds, and to water plentifully in dry weather; otherwise, if the roots are allowed to become dry, they split upon the occurrence of moist weather. Protect from early frosts, in October or November, by a mat cover-ing.

About ten roots are enough for a dish. They are very useful as a vege- table from early in October to the end of December; and Mr. Cockburn, gardener to the Earl of Mansfield, at Canewood, thinks they would be more cultivated if better known. An inferior kind has often been substituted for it, viz., the Oxalis Jacquiniana; but this is distinguished by having pink flowers. In Belgium, the leaves, being gratefully acid, are used for the same purposes as sorrel, and the flowers are mixed with other salad herbs. - Gard. Chron. 182, and Hort. Trans, of Load. iii. N. S. 30.

As it is not a very common vegetable, it may be useful to state, as an improved mode of cooking, that after peeling the tubers, and cleaning out their hollow centres, they must be well boiled in rich stock (gravy), skimming off the fat, and then be served up hot, with a sauce made of a little butter heated until brown, with a spoonful of flour, and a little of the stock.