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those belonging to the Cucumber family, and it is impossible to obtain 

 seed that will come true if two or more kinds are growing near to each 

 other. Seeds will retain their vitality for eight or ten years, and if 

 there are any doubts as to their soundness, they may be readily tested by 

 placing them in water, when all that float should be discarded as 

 worthless. 



VARIETIES 



There are a great many varieties of the Cucumber in cultivation, but 

 as regards many of them the differences are but slight, and it is somewhat 

 difficult to distinguish one from another. This confusion is intensified by 

 by the fact that local circumstances, such as climate, the nature of the 

 soil, and slow growth will often materially affect the size, shape and 

 quality of the fruit. The Cucumbers that are most esteemed are those 

 that are long and straight, though there are really no sound reasons 

 for this preference. Long Cucumbers are no better in flavour 

 than short or medium ones, and the plants that yield them are generally 

 not so prolific as others. Rapid growth is essential to a first-class 

 Cucumber, as when development is slow the fruit is apt to have a bitter 

 and somewhat disagreeable flavour. 



CURRANT. 



HISTORY. 



The Currant belongs to the natural order Grossulacea 3 , and is closely 

 related to the Gooseberry. It was formerly supposed to be identical 

 with the Corinthian Grape, and from this idea the common English 

 name has originated. At one time in England this fruit was known as 

 Gorans, this name being afterwards changed to Currans and again within 

 a comparatively recent period to Currant. Botanically the Currant is 

 known under the name of Kibes, from two species of which the ordinary 

 cultivated edible varieties have originated. The Black Currant comes 

 from Ribes nigriim, a species indigenous to many parts of Northern 

 Europe and more especially Russia. The source of the Red Currant is 

 Ribes rubrum, which is also indigenous to many parts of Northern Europe. 

 The White Currant is merely a form of the red, Ribes rubrum Both 

 species are to be found growing wild in some parts of England and 

 Scotland, mostly in moist, deep soils on the outskirts of woods. 



Several other species of Ribes yield edible Currants which are utilized 

 more or less in their native regions. The more noteworthy are Ribes 

 aureum, a species widely dispersed in East America, which embraces 

 several varieties, with fruits varying in colour from yellow to brown and 

 black. The berries are somewhat larger than those of the common Black 

 Currant which they resemble in colour and taste. Ribes bracteatum a 

 Oalifornian species yields a fruit which in appearance and flavour is 



