mass of scaly bulbs,
sometimes amounting to fifty in number, by means of which the plant
can be easily propagated. When well grown, the roots are about four
inches in length, and from one inch to one inch and a half in
thickness."--_Thomp._

_Soil and Culture._--"This Oxalis requires a light, rich soil, mixed
with decayed vegetable matter; and it prefers a southern aspect,
provided the soil is not too dry.

"It may be raised from seed; but is generally propagated by planting the
bulbs, which should be set the last of April or beginning of May, or
when all danger of frost is over, six inches apart, in rows one foot
asunder. The bulbs should be only just covered with soil; for thus they
occupy a position, with regard to the surface, similar to that in which
they are produced: and this seems indispensable, if fine roots are to be
obtained.

"The stems have been observed to spring up from a considerable depth;
but, in this case, tap-roots were not formed. During summer, the soil
must be kept moist in dry weather; otherwise, when rain falls
abundantly, the sudden accession of water to the roots occasions their
splitting. The plants should be allowed to grow as long as there is no
danger from frost; but, previous to this occurring, they should either
be taken up or protected. If protected from frost by frames or
otherwise, the roots will continue to increase in size till near
November. When taken up, the roots should be divested of the numerous
bulbs formed on their crowns, and then stored up for use in a cool, dry
place, but secure from frost. A similar situation will be proper for the
small bulbs; or they may be kept in dry sand till the season of
planting."--_Thomp._

The plant has been cultivated with the most complete success, with no
especial preparation of the soil; merely planting the bulbs in shallow
drills, the ground being dug and manured as for other kitchen-garden
crops.

_Use._--In a communication to the "Gardener's Chronicle," Prof. Morren
gives the uses of the plant as follow:--

"The uses of the Oxalis are many. The young leaves are dressed like
sorrel in soup, or as a vegetable. They have a fresh and agreeable acid,
especially in spring. The flowers are excellent in salad, alone, or
mixed with corn salad, endive of both kinds, red cabbage, beet-root, and
even with the petals of the dahlia, which are delicious when thus
employed. When served at table, the flowers, with their pink corolla,
green calyx