ers, tipped with green; whereas, those of the former are larger, though less in number, and white, with a green line running down each segment. Sooju. See Sor. SOOT, a volatile powder, of a deep black colour, and an extremely bitter taste: it arises from burning wood, coal, or other fuel; or, more strickly speaking, from the smoke condensed, and deposited at the sides of chimnies. Considerable quantities of soot are employed in the manufacture of sal ammoniac; and also by dyers, for imparting a fawn colour to wool.....See article DYEING)..... But the principal advantage dérived from it, is, when used as a manure for cold, moist, and clayey meadows, and pastures; as it is of a warm ameliorating nature; affords nourishment to grass, [onions]; destroys noxious insects; protects the crop from chillingrains; and prevents the growth of moss. [Soot, according to DUNDONALD, is used in many parts of Britain, with very beneficial effects, for the destruction of the wire-worm, and other insects, which prey upon the young tender leaves and roots of plants.] The quantity varies in different counties, from fifteen to twentyfive, and even 40 bushels per acre; but it ought to be strewed on the land during the winter, and in calm weather, so that the subsequent vernal rains may wash it in to the soil: for, if its distribution be delayed till the end of February, or the beginning of March, the great heat then evolved, will affect the tender shoots of the grass, and occasion a temporary check to its vegetation. Some circumspection, however, is required, that the soot VOL. V. be genuine; as the chimney-sweepers frequently mix with it finelysifted coal-ashes; in order to increase the bulk; but this fraud may be easily detected, by the grittiness and uncommon weight of the soot. SORB. See SERVICE-TREE. SORE-THROAT. See QUINSY. SORREL, the COMMON, or SORREL-DOCK, Rumex Acetosus, L. a native perennial, growing in meadows and pastures, where it flowers in the month of June..... This vegetable is eaten by horses, cows, goats, sheep, and swine..... It is cultivated in France and Britain, for culinary purposes; as, in the former country, its leaves are a frequent ingredient in soups, and also eaten in salads; in the latter, they are esteemed for their cooling properties, because they tend to allay thirst; to promote the urinary discharge; and when boiled in whey, they afford a palatable drink to persons labouring under inflammatory fevers.....In Ireland, the sorrel-leaves are used by the lower classes, both as a kind of sauce to fish, and also with milk: they possess, however, a very austere, acid taste, when raw, insomuch as to divest the teeth of their enamel; hence they should not be eaten by those whose stomach abounds in acidity. The seeds of this vegetable were formerly used in medicine; but are at present, according to HEDIN employed by the Swedes, among their bread-corn, and reduced to flour; nay, the inhabitants of Carelia convert them into bread, without any addition. Its roots have an austere, bitterish taste, and are chiefly valuable to tanners; and also for the red tinge which they yield, after having been dried and boiled. On adding alum to this decoction, C painters prepare a fine red colour, but which is useless in dyeing........ BOERHAAVE obtained from the juice of the Sorrel-dock, an essential salt, resembling that of lemons. [Sorrel is a very troublesome plant in meadows. Lord DUNDONALD, upon chemical principles advises, 1. The use of lime on soils in which the plant abounds..... The next growth after sorrel will be chckweed, which is a certain indication of its being in a state fit to produce grain or other crops: 2. The application of the alkaline salts, when the crop of sorrel is in the greatest abundance.] SORREL, the SHEEP's, or DOCK, Rumex Acetosella, L. is also a native perennial, which grows in sandy meadows, pastures, and gravel walks it flowers in May and June. The stalks of this plant, which affords a wholesome food for sheep, seldom exceed twelve inches in height: it deserves, however, to be mentioned, that cows partaking of the Sheep's Dock, yield a milk tinged with blood. SORREL, the COMMON WOOD, SOUR TREFOIL, or CUCKOWBREAD, Oxalis Acetocella, L. another native perennial, which abounds in woods, shady hedges, and on heaths it flowers in the month of April. This vegetable is eaten by goats, hogs, and sheep; but is not relished by cows, and is refused by horses. Its purple leaves yield on expression,a gratefully acid juice, which has been beneficially used in scorbutic eruptions: and, if such juice be properly clarified, evaporated, and deposited in a cool place, it will produce a considerable quantity of acid crystals, which may be employed for removing iron moulds from linen cloth; and which are sold under the name of Essential Salt of Lemons. An infusion of the leaves makes a palatable diet-drink in ardent fevers ; and, on being boiled in milk, they form an agreeable whey. They have also been successfully applied to scrophulous ulcers, when rolled in a cabbage leaf, and digested in warm ashes, till they were reduced to a pulp. But the most easy and efficacious way of preserving these leaves, is that of converting them into a kind of conserve, with the addition of double their weight of sugar; in which form, they are an excellent substitute for lemons, and may be given with advantage in all putrid and other fevers, where antiseptics are indicated. SOUP, a strong decoction of beef, veal, or other animal substances; and which is generally seasoned with aromatic vegetables, pepper, or similar heating spices. Soups form a principal article at the tables of the luxurious; being generally served as a first course; though sometimes they constitute the whole dinner of those who are less opulent, under the mistaken notion, that such liquid is more wholesome and easy of digestion, than solid meat..... Such dishes ought, however, to be given with great caution to convalescents; as the large proportion of spices, wines, and other stimulating articles that enter into the composition of soups, cannot fail to oppress the stomach, to irritate the system, and not unfrequently to occasion a relapse. Portable-soup is a kind of cake formed of concentrated broth; which, being divested of all fat, while the putrescent parts of the meat have been evaporated by boiling, is reduced to a gelatinous consistence, resembling that of glue. The composition may be preserved, in a dry place, for three or four years: it is recommended, on account of its nutritive qualities, by Sir JOHN PRINGLE, and may prove of essential service on long sea-voyages; as it requires to be eaten with a large proportion of vegetables; and thus, in some measure, prevents the attacks of that Scourge of mariners, the sea-scurvy. When portable soup is to be cooked, it will be advisable to put half or a whole ounce of this substance into a vessel containing a pint of boiling water, which must then be placed over the fire, and contimually agitated with a spoon, till it be perfectly dissolved: thus, it will form an excellent and nourishing liquid: requiring no other seasoning, but a little common salt. SOUTHERN-WOOD, the Common. See MUGWORT, the Common. SOUTHERN-WOOD, the Sea: See WORMWOOD, the Sea. SOW-BREAD, or Cyclamen Europeum, L. an exotic plant, sometimes cultivated in the gardens of the curious. There are five spe1. The oleraceus, or COMMON cies of this diminutive herb, each Sow-THISTLE, grows on cultivatof which produces several varie- cd ground, dunghills, and in ties; all bearing beautiful fragrant hedges; its yellow flowers appear white, reddish, purple, or Hesh- from June till August: The leaves dried, it is almost totally divested of such property. It is recommended as an errhine; or to be formed into cataplasms, for discussing scirrhous and scrophulous tumors. Internally taken, it operates slowly, though with great virulence, as a purgative; and is apt to inflame the fauces and intestines: but, when roasted in embers, it may be eaten with safety. In Germany, an ointment is prepared from these roots, which serves the useful purpose of relieving costiveness, when rubbed on the abdomen. coloured flowers. If, however, the root of the sow-bread should have been inadvertently swallowed, or eaten among other vegetables, it will be advisable either to take an immediate emetic; or, if some time have elapsed, to drink large portions of oily and mucilaginous liquors, such as the solutions of mutton-suet in milk, of gum-arabic, salep-powder, and similar demulcents. SOW-THISTLE, or Sonchus, L. a genus of plants forming 13 species, four of which are indige nous: the principal are the following: of this troublesome weed are the. All the species of the sow-bread favourite food of hares and rabmay be propagated by their seeds; bits: they are likewise dressed and and the respective varieties, by di- eaten among other culinary herbs. viding their roots; they require a The roots have occasionally been light, dry soil; and to be planted converted into bread. Sheep, goats, in borders of walks: in case of se- and swine, devour this vegetable, vere frost, the plants should be but it is not relished by horses. sheltered by mats. 2. The arvensis, CORN or TREE In a fresh state, the root of the Sow-THISTLE, is perennial, thrives sow-bread has an extremely acrid in clayey corn-fields, and on ditchand burning taste; but, when banks, where it blows in August, It is remarkable, that the flowers of this plant follow, in a regular manner, the course of the sun..... Cows and goats eat this species, of which horses are exceedingly fond. ....BECHSTEIN remarks, that the young shoots of the Corn Sowthistle, when cut out in the spring, and mixed with bran, afford an excellent food for cattle and swine. 3. The palustris, or MARSH Sow-THISTLE, grows in watery places, and on the banks of rivers, where it attains the height of from six to ten feet; flowering in July and August. While young, this plant furnishes nourishing food for cattle hence it deserves to be cultivated in swampy meadows..... Its flowers, like those of all the thistles, are visited by bees. SOWING, is the act of committing the seed of vegetables to the earth, in order to obtain a future crop. This operation is performed either in the BROAD-CAST method, or by DRILLING: but, having already stated the respective advantages attending both, we refer the reader to articles BROAD-CAST, DRILL. The most important objects in sowing are; 1. To commit the seed to the ground, at as early a period of the season as the nature of the grain, and the situation of the soil, will admit; and 2. To place every seed at a proper depth, and distance from each other. Due regard to the former circumstance will be attended with great profit, particularly in the cultivation of turnips; as an early harvest will not only thus be obtained; but the roots will also be protected from the depredations of the fly. Some agriculturists strongly recommend to "sow dry, and set wet;" but, where the soil has been newly turned by the spade, Dr. DARWIN justly remarks, that no bad consequence can result from sowing, in general, during rainy weather: such method, however, ought to be adopted with caution on clay-soils (see CLAY-LAND) that are much softened by long-continued rain; because, if the seed be put into holes, and a dry season follow, the water will necessarily evaporate, and an impenetrable crust will be formed on the surface, by the setting, or running together of the clay. But this accident may, in some measure, be prevented, by sowing in the autumnal months, during moist weather....See also SEED. SOY, or Sooju, a species of liquid condiment, which is imported from India, and is used as a sauce for fish. It is prepared from the leguminous fruit of the Soja (Dolichos soja, L.) a native of Japan. The pods are first boiled, till they become soft; when equal parts of them, and of muggi (wheat or barley that has been coarsely ground), are thoroughly mixed.... This preparation is then kept in a close vessel, and a warm place, for twenty-four hours, in order to ferment; after which, the mass is put into a pot, and covered with a large portion of common salt, when two measures and a half of water are poured over the whole. compound is stirred, once at the least, every day, for the space of two or three months, and at the end of that period, it is filtred; the expressed liquor being preserved in wooden vessels. Fresh water is next added to the same mass; which, after stirring it occasionally for several days, is at The length strained; and the liquor, though of an inferior kind, thus rendered fit for use. Soy possesses a strongly saline taste, but has only a slight aromatic flavour: it is chiefly used at the tables of the luxurious; and is one of those artificial stimulants of the palate, which deserves no commendation, especially for vitiated or relaxed habits. [The Soy-bean bears the climate of Pennsylvania very well. The bean ought therefore to be cultivated.] SPADE, a well known implement, which is principally employed in horticulture. The bit, or blade of this tool, is composed wholly of iron, being about 8 or 9 inches broad, and a foot in length: the upper part is flat; and, in the centre, there is a hole or socket, in which is inserted a handle or shaft, being 1 inches in diameter, and about 3 feet long. It is employed for stirring and dressing the ground; the labourer thrusting it in, to the depth of ten or twelve inches, accordingly as the nature of the soil may require. The English spades, in general, are well calculated for heavy garden soils; but, as there are many situations, especially those abounding in sand and gravel, which might be more easily managed with a tool of a different shape, we procured the following cut, that represents the spade employed in Tuscany, and the northern parts of Italy. stead of the workman setting his foot on the top of the blade, he places it upon a piece of wood, which crosses the shaft, three or four inches above such blade; It consists of an iron spear, though, we conceive, the distance which is somewhat concave, being need not exceed one or two inches. also longer, and thicker, than the The manner in which this impleimplement used in Britain: in- ment is used, varies in different |