CHAP. 23. (21).—FOR VARIETIES OF THE SORB.
There are four varieties of the sorb: there being some that
have all the roundness[1] of the apple, while others are conical
like the pear,[2] and a third sort are of an oval[3] shape, like
some of the apples: these last, however, are apt to be remarkably acid. The round kind is the best for fragrance and
sweetness, the others having a vinous flavour; the finest,
however, are those which have the stalk surrounded with
tender leaves. A fourth kind is known by the name of "torminalis:"[4] it is only employed, however, for remedial pur-
poses. The tree is a good bearer, but does not resemble the
other kinds, the leaf being nearly that of the plane-tree; the
fruit, too, is particularly small. Cato[5] speaks of sorbs being
preserved in boiled wine.
1. The ordinary sorb-apple of horticulturists.
2. The sorb-pear.
3. Varying but little, probably, from the common sorb, the Sorbus domestica of Linnæus.
4. Fée is inclined to think that it is the Sorbus terminalis of Lamarck.
Anguillara thinks that it is the Cratægus of Theophrastus, considered by
Sprengel to be identical with the Cratægus azarolus of Linnæus. In
ripening, the fruit of the sorb undergoes a sort of vinous fermentation:
hence a kind of cider made of it.
5. De Re Rust. cc. 7 and 145.