CUCUMBER. 79 



probability. There are arranged under the head 

 of cucumiS) according to the Linnaean system, the 

 cucumis melo, the common melon, c. flexuosus, ser- 

 pent melon, and many others of the same species ; 

 c. sativus is the specific name by which the cu- 

 cumber is distinguished. 



The cucumber is of very great antiquity, and a 

 native of the East Indies and the warmest parts of 

 Asia and America ; whence its tenderness may be 

 derived : though this is not so great as in some 

 other exotics from the same climates. It was intro- 

 duced into. England about the year 1573. 



Few or none of our culinary vegetables have less 

 nutritious qualities than the cucumber, it being of 

 a cold watery nature, and at times not easy of 

 digestion ; hence it should be used with caution by 

 persons of a weak and delicate constitution. When 

 dressed with oil, vinegar, and pepper, it is certainly 

 a whet to the appetite, but of no sort of nourish- 

 ment to the body. If at all wholesome, it is when 

 stewed in rich gravies, which counteract its ill 

 eifects, and render it a dainty dish. 



In winter, when the snow is deep on the ground, 

 a cucumber, either in its green or stewed state, 

 highly embellishes the table of the higher and more 

 wealthy classes, who grudge not the expense ; and 

 cucumbers produced fine at that season of the year, 

 add greatly to the gardener's reputation. When the 

 rage for very long and uncouth-looking cucumbers 

 abates, much unnecessary care, labour, and anxiety 

 will be saved to the gardener. 



There are many sorts of cucumbers in cultiva- 

 tion. The author has selected the following as being 



