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 continually 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 Europæum, L. an exotic plant, sometimes cultivated in the gardens of the curious. There are five species of this diminutive herb, each of which produces several varieties; all bearing beautiful fragrant white, reddish, purple, or flesh-coloured flowers.
All the species of the sow-bread may be propagated by their seeds; and the respective varieties, by dividing their roots: they require a light, dry soil; and to be planted in borders of walks: in case of severe frost, the plants should be sheltered by mats.
In a fresh state, the root of the sow-bread has an extremely acrid and burning taste; but, when 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.
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 indigenous: the principal are the following:
1. The oleraceus, or Common Sow-thistle, grows on cultivated ground, dunghills, and in hedges; its yellow flowers appear from June till August.—The leaves of this troublesome weed are the favourite food of hares and rabbits; they are likewise dressed and eaten among other culinary herbs. The roots have occasionally been converted into bread.—Sheep, goats, and swine, devour this vegetable, but it is not relished by horses.
2. The arvensis, Corn or Tree Sow-Thistle, is perennial, thrives in clayey corn-fields, and on ditch-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 exccedingly fond.—
