524 The Kitchen Garden. 



time, efpecially of the poorer fort of people. 



It is much vfed likewife at Sea for them that goe long voyages, and is for 

 change, becaufe it is frefh, a welcome diet to moft perfons therein. 



The Rams Ciches the Spaniards call Grauancos, and Garauancillos, and 

 eate them boyled and ftewed as the moft dainty kinde of Peafe that are, 

 they are of a very good rellifh, and doe nourilh much ; but yet are not with- 

 out that windy quality that all forts of Pulfe are fubiecl vnto : they increafe 

 bodily luft much more then any other forts, and as it is thought, doth helpe 

 to encreafe feede. 



Oi 



CHAP. LI 1 1. 

 Cucumer. The Cowcumber. 



(F Cowcumbers there are diuers forts, differing chiefly in the forme and co- 

 lour of the fruit, and not in the forme of the plant ; therefore one defcription 

 fhall ferue in ftead of all the reft. 



The Cowcumber bringeth forth many trailing rough greene branches lying on the 

 ground, all along whereof growe feuerall leaues, which are rough, broad, vneuen at the 

 edges, and pointed at the ends, with long crooked tendrils comming forth at the fame 

 ioynt with the leafe, but on the other fide thereof: between the ftalks & the leaues at the 

 ioynts come forth the flowers feuerally, euery one ftanding on a fhort foot-ftalke, ope- 

 ning it felfe into fiue leaues, of a yellowifh colour, at the bottome whereof groweth the 

 fruit, long and greene at the firft, but when it is thorough ripe, a little yellowifh, ha- 

 uing many furrowes, and vneuen bunches all the length of it, wherein is a white firme 

 fubftance next vnto the skin, and a cleare pulpe or watery fubftance, with white flat 

 feede lying difperfed through it : the roote is long and white, with diuers fibres at it. 



The kindes. 



The firft defcribed is called, The long greene Cowcumber. 



There is another is called, The fhort Cowcumber, being fhort, and of an 

 equall bigneffe in the body thereof, and of an vnequall bignefle at both 

 ends. 



The long Yellow, which is yellowifh from the beginning, and more yel- 

 low when it is ripe, and hath beene meafured to be thirteene inches long : 

 but this is not that fmall long Cowcumber, called of the Latines, Cucumis 

 anguinus. 



Another kinde is early ripe, called The French kinde. 



The Dantficke kinde beareth but fmall fruit, growing on fhort branches 

 or runners : the pickled Cowcumbers that are vfually fold are of this kind. 



The Mufcouie kinde is the fmalleft of all other, yet knowne, and beareth 

 not aboue foure or fiue at the moft on a roote, which are no bigger then 

 fmall Lemons. 



The Vfe of Cowcumbers. 



Some vfe to caft a little fait on their fliced Cowcumbers, and let them 

 ftand halfe an houre or more in a difh, and then poure away the water that 

 commeth from them by the fait, and after put vinegar, oyle, &c. thereon, as 

 euery one liketh : this is done, to take away the ouermuch waterifhnefle and 

 coldnefle of the Cowcumbers. 



In many countries they vfe to eate Cowcumbers as wee doe Apples or 

 Peares, paring and giuing flices of them, as we would to our friends of fome 

 dainty Apple or Peare. 



The pickled Cowcumbers that come from beyond Sea, are much vfed 



with 





