230 MEALS MEDICINAL. 
“Poor? Man’s Weather-glass,” its decoction is held in esteem 
by country folk for checking pulmonary consumption in its 
early stages. Hill says there are many authenticated cases 
of this formidable disease having been absolutely cured by the 
said herb. Both it and the Soapwort (Miss Mitford’s “ Spicer,” 
in Our Village), exercise special virtues against inveterate 
syphilis. The Cucumber tribe of plants (Cucurbitacew) includes 
the Colocynth, which is a powerful purgative, and the Bryony, 
which is highly poisonous. A certain acrid principle pervades 
the whole order; when this is greatly diffused, as in our 
cultivated Cucumber, the Water Melon, and the Pumpkin, 
the fruits are edible, and even delicious. But the stem end 
of the Cucumber is generally bitter, and the whole vegetable 
proves with some persons somewhat laxative. When the 
wife of the great Socrates threw a teapot, or something 
less refined, at his erudite head, he remained “as cool as a 
Cucumber” (Colman’s Heir at Law). Cucumber ointment, of 
modern manufacture, from the juice of the green pulp, mixed 
with lard, suet, and rose water, is remarkably emollient, cooling, 
and healing, whilst grateful to the sense of smell. The Germans 
put Cucumbers in salt until they undergo a vinous fermentation ; 
the Dutch treat them with hot pepper. 
CURRANTS. 
(For GarpEN Currants— Black, Red and White—See Fruits.) 
Tue dried Currants which are put into mince pies, cakes, and 
puddings are small grapes grown originally at Zante, near 
Corinth, and hence named Corinthians; then they became 
Corantes, and eventually Currants. Presently the name ot 
Currants was transferred in the Epirus to certain small fruits 
of the gooseberry order which closely resembled the grapes 
of Zante, but were identical rather with the fruit Currants 
growing on bushes in our kitchen gardens. The grocers’ 
Currants of to-day come from the Morea, being small grapes 
dried in the sun, and put in heaps to cake together; then they 
are dug out with a crowbar, and trodden into casks for exporta- 
tion. Our national plum pudding cannot be properly made 
without including a good proportion of these Currants. Former 
cooks, as we learn from a poet of the middle ages : 
** Buttered currants on fat veal bestowed, 
And rumps of beef with virgin honey strewed.” 
