128 Dr Howison mi the MdiiagenUnt of the 



the summer, in their fresh state, and during the winter, when 

 artificially preserved. The plant is cultivated in great profu- 

 sion in the fields, wholly in the open air, during the short but 

 warm summer of Russia. In general, it is planted in long rows, 

 along with cabbage ; a cabbage and cucumber plant alternately 

 constituting the rows. It is also to be met with in abundance 

 in the gardens of the better class of peasantry throughout the 

 interior. In the gardens of the higher orders, an early crop is 

 sometimes raised under glazed frames. Glass is remarkably 

 cheap in Russia, as it pays little or no duty. 



The Russian cucumber differs in some respects from that 

 which is common in Britain. The leaf and plant are consider- 

 ably smaller, and contracted ; the first, when it has attained its 

 full growth, is short, thick, containing a large proportion of 

 juice and pulpy matter ; and, from these last mentioned qualities, 

 is much better adapted for salting (the only mode in which the 

 cucumber is preserved during the winter throughout Russia), 

 than the common cucumber of this country. It may be unne- 

 cessary for me to mention here, that the cucumber plant re- 

 quires a rich soil, or ground well dunged, for its cultivation. 

 The Russians of all classes pay particular attention to this, co- 

 vering the root of each plant with a small heap of horse or cow 

 dung. For winter use, the cucumber is preserved in salt, as al- 

 ready noticed ; and prepared in that way, it forms an excellent 

 cooling article of food, which is used in great quantities. Be- 

 fore these are eaten, their green outer skin is removed by the 

 knife ; when the pulp is found remarkably juicy, and pleasant 

 to the taste. The liquid which is charged with the salt, and 

 with the soluble portion of the vegetable matter, and which fills 

 the cask in which the cucumbers are preserved, is not unpleasant 

 to the taste ; and is used by the native Russians as a gentle 

 cooling laxative in fever, about a tumbler to a dose. A cask of 

 Russian pickled cucumbers was procured last winter by a dis- 

 tinguished member of the Horticultural Society in this city ; and 

 the cucumbers were much admired for being well preserved and 

 of fine flavour. 



As the seed of the Russian cucumber has found its way into 

 Britain, and has been cultivated in Scotland with success, 

 I shall subjoin here a very accurate receipt for the preparation 



