A well-known species of cabbage grown for winter use, and is one of our best vegetables of that season.  It is raised by sowing the seeds in May, and planting the plants in any spot of ground in July after a crop of peas or beans.  Savoys stand the frost better than most other kinds of cabbages with close heads.

469.  Scorzonera.  Scorzonera tingitana.—­The roots of this are very similar to salsafy, and its culture and use nearly the same.

470.  Sea kale.  Crambe maritima.—­This grows wild on our sea-coasts, particularly in Devonshire, where it has long been gathered and eaten by the inhabitants thereabouts.  It was used also to be cultivated; but was in general lost to our gardens, till my late partner, Mr. Curtis, having paid a visit to his friend Dr. Wavell at Barnstaple, found it at that gentleman’s table; and on his return he collected some seeds, and planted a considerable spot of ground with it at Brompton in 1792; at which time it was again introduced to Covent-Garden, but with so little successs, that no person was found to purchase it, and consequently the crop was useless.

This celebrated botanist, however, published a small tract on its uses and culture, which met with a considerable sale, and introduced it again to general cultivation.

The seeds should be sown in March, and the following year the plants are fit for forming plantations, when they should be put out in rows about three feet apart, and one foot in the row.  The vegetable is blanched either by placing over the crowns of the root an empty garden-pot, or by earthing it up as is usually done with celery.  It is easily forced, by placing hot dung on the pots; and is brought forward in January, and from thence till May.

It has been noticed of sea-kale, that, on eating it, it does not impart to the urine that strong and unpleasant scent which asparagus and other vegetables do.

471.  Skirrets.  Sium Sisarum.—­The roots of this plant are very similar to parsneps, both in flavour and quality; they are rather sweeter, and not quite so agreeable to some palates.  It is a biennial sown in March, and used all the winter.

472.  Sorrel, common.  Rumex Acetosa.—­Bryant says the Irish, who are particularly fond of acids, eat the leaves with their milk and fish; and the Laplanders use the juice of them as rennet to their milk.  The Greenlanders cure themselves of the scurvy, with the juice mixed with that of the scurvy-grass.  The seeds may be sown, or the roots planted, in spring or autumn; it is not in general cultivation, but is to be found abundantly wild in meadows, &c.

473.  Sorrel, round-leaved, or French.  Rumex scutatus.—­The leaves of the plant have more acidity in them than the common; and although not in general use, it is one of the best salad-herbs in the early part of the year:  it is propagated in the same mode as the common sort.