CHAP. 23. (21).—FOUR VARIETIES OF THE SORB.

There are four varieties of the sorb: there being some that have all the roundness [1938] of the apple, while others are conical like the pear,[1939] and a third sort are of an oval [1940] 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:”[1941] it is only employed, however, for remedial purposes.

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 [1942] speaks of sorbs being preserved in boiled wine.