RUMEX AOETOSA. Linn. Sorrel.
Swan:rno, . . Cum j Chuka, Kautli, . HIND.
It is found in the Sutlej valley between Rampur and Sungnarn at an elevation of 6000 to 8000 feet, also in Kaghan. It is widely distributed.
It is cultivated in Ajrnir ; the seed is considered cooling and astringent.
Rumex Alpinus (Swan-mo, CHIN.), or Monk's rhubarb, is found on the European Alps, the Crimea, and Mount Caucasus. The roots are large and purgative like rhubarb, and the whole plant so resembles the rheum that Linnmus him self mistook one for the other.
Rumex dentatus, W., is the Gul-Hamaz of Persia ; R. hydrolapathum, Smith, is the Chinese Yang-ti and Ye-ta-hwang ; and R. undulatus, Boyle, is the Hamaz 'or Pulki. One species is known to Europeans as Indian red sorrel. From the decoctions of the dried roots of various sorts of sorrel, by the addition of alum, a fine red colour can be obtained at a low price, and valu able to painters.
Rumex obtusifolius vegetates in Kashmir, and is eaten by the natives. Its root, under the name of Radix spathiacuti, was formerly used as a purifier of the blood in chronic cutaneous diseases, but is now obsolete both in India and in Europe ; its active principle, Lapatin, must, however, have peculiar properties.
Rumex vesicarius, TVillde.
Hamaz, . . . ARAB. Tursha, Hamaz, . PERS. llumbmjt, . . . EGYPT. Shutavedhi, . . SANSK. Sorrel,,Bladderdook, ENG. Suri . . . . SINGH. Chuka, Chok, . HIND. Sukft g-u kire,. . TAm. Chuko, . . . . „ Sukan kire, . . „ Cultivated for greens, etc., but it grows plenti fully about Madras in the fields during the rains. It has obtained the name of sorrel from the British in India, owing to its great resemblance to the Rumex acetosa in taste and other natural qualities. It is an article of diet, and •is considered by the natives as cooling and aperient. This, where water is abundant, may be had for eight months in the year ; it is sown in drills, or on the edges around other beds ; the leaves are sold in bundles from one'to two pice a seer.—Cleghorn; Irvine ; O'Sh. ; Riddell ; Ains. ; Honig. p. 338.