White Cucumbers. 335 



effect of cider depends. If, at the proper time, the cask is made air-tight, 

 or the cider is securely bottled, we much doubt whether any of these arti- 

 ficial ingredients are an improvement. If more color and richer body are 

 desired, a quart or two of boiled cider added to each barrel will impart 

 them. 



Cider, like every other blessing, must be used with moderation. As the 

 sweetest things can become the sourest, so our greatest blessings can be 

 perverted into great curses. We feel bound to speak well of a bridge over 

 which we have crossed safely ; and cider has bridged us over a severe attack 

 of jaundice, and we find it an excellent aid to digestion. If the experi- 

 ence of others differs from ours, we shall not quarrel with them, but only 

 agree to differ. A. H. 



WHITE CUCUMBERS. 



By Fearing Burr, Hingham, Mass. 



These cucumbers, of which the White Spanish may be considered the 

 type, appear to be little known ; or, if cultivated at all, seem to be regarded 

 as objects of curiosity, rather than as possessing any merit as a table-vege- 

 table. They are distinguished from the kinds commonly grown by their 

 color, which is white from the formation of the fruit until maturity, at which 

 time, instead of changing to russet-brown, the skin assumes a clear, soft 

 lemon-yellow. 



Accustomed as we have so long been to the delicate pea-green which 

 characterizes the flesh of the cucumber, and which indicates the fresh, crisp 

 quality so much esteemed in this vegetable, it is not easy to satisfy one's 

 self that these properties are contained in the pale, almost pure-white flesh 

 of this class of cucumbers. 



During the last season, we received samples of seed of three new varie- 

 ties, which we have given a trial. They were planted at the same time, 

 in the same soil ; and the cultivation bestowed was the same. 



Early White. — The plant was scarcely distinguishable from the Early 



