id" disposition), and makes insoluble and
injurious products which have to be thrown off by the kidneys as
oxalate crystals, with much attendant irritation of the general
system. Sorrel (_Rumex acetosus_) acts with such a person in just
the same way, because of the acid oxalate of potash which it
contains.

Garden Rhubarb also possesses albumen, gum, and mineral matters,
with a small quantity of some volatile essence. The proportion
of nutritive substance to the water and vegetable fibre is
very small. As an article of food it is objectionable for gouty
persons liable to the passage of highly coloured urine, which
deposits lithates and urates as crystals after it has cooled; and this
especially holds good if hard water, which contains lime, is drunk
at the same time.

The round-leaved Dock, and the sharp-pointed Dock, together
with the bloody-veined Dock (which is very conspicuous because
of its veins and petioles abounding in a blood-coloured juice),
make respectively with their astringent roots a useful infusion
against bleedings and fluxes; also with their leaves a decoction
curative of several chronic skin diseases.

The _Rumex acetosus_ (Sour Dock, or Sorrel), though likely to
disagree with gouty persons, nevertheless supplies its leaves as the
chief constituent of the _Soupe aux herbes_, which a French lady
will order for herself after a long and tiring journey. Its title is
derived as some think, from struma, because curative [161]
thereof. This Dock further bears the names of Sour sabs, Sour
grabs, Soursuds, Soursauce, Cuckoo sorrow, and Greensauce.
Because of their acidity the leaves make a capital dressing with
stewed lamb, veal, or sweetbread. Country people beat the herb to
a mash, and take it mixed with vinegar and sugar as a green sauce
with cold meat. When boiled by itself without water it serves as an
excellent accompaniment to roast goose or pork instead of apple
sauce. The root of Sorrel when dried has the singular property of
imparting a fine red colour to boiling water, and it is therefore
used by the French for making barley water look like red wine
when they wish to avoid giving anything of a vinous character to
the sick. In Ireland Sorrel leaves are eaten with fish, and with other
alkalescent foods. Because corrective of scrofulous deposits,
Sorrel is specially beneficial towards the cure of scurvy. Applied
externally the bruised leaves will purify foul ulcers. Says John
Evelyn in his noted