The Natural History of Pliny, Volume 3 (of 6)

Chapter 290: CHAP. 23. (21).—FOUR VARIETIES OF THE SORB.

Open in WeRead

Explore more books like this:

About This Book

The work assembles systematic observations on animals, insects, and trees, combining natural history with practical notes. It surveys insect forms and habits, including bees, silk‑producing worms, spiders, and parasitic species, and discusses reproduction, classification, diseases, and useful products like honey and silk. It then examines animal anatomy in detail, limb by limb and organ by organ, comparing organs, vital functions, and bodily peculiarities across species. Later sections catalogue trees and exotic plants, describing aromatic gums, spices, frankincense, myrrh, and methods for producing and testing unguents and perfumes, and noting their uses and regions of origin.

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.