206 GARDENING FOR THE SOUTH. 



■wholesome vegetable. They are of a cold, watery nature, 

 and beside are found to contain, in a small quantity, a 

 chemical principle analogous to fmgin, the poisonous prin- 

 ciple of mushrooms. Many persons of weak constitution 

 cannot eat them without positive injury. They possess 

 scarcely any nutritive properties, but their cooling nature 

 renders them to most palates very agreeable. They are 

 eaten raw, fried, stewed, and pickled. The juice is said 

 to be a cosmetic, and enters into the composition of many 

 of the French pomades. 



To Keep Cucumbers. — Cover the bottom of a cask or jar 

 with salt ; put on a layer of small cucumbers ; then an- 

 other layer of salt, and so on, until the vessel is full. 

 Place a weight upon them to keep them pressed down. 

 They will make their own brine, and keep any length of 

 time. If the weight is taken off, they will rise to the top, 

 grow soft, and spoil, as they require to be excluded from 

 the air. They should be freshened, by soaking in warm 

 water, before the additions of A^negar and spices. 



To Dress Cucumbers Raw. — Pare freshly picked cucum- 

 bers, and slice them into cold water ; pour off the water, 

 and season with salt, vinegar, and pepper. A little salad 

 oil may be added. Some add a small quantity of sliced 

 onion, to impart the onion flavor to the vinegar. 



To Pickle Cucumbers. — Upon freshly picked cucumbers 

 pour a hot, strong brine of salt and water, and let them 

 stand in the brine two days ; then take them out, rinse in 

 cold water, and let them drain three or four hours ; then 

 boil a sufficient quantity of the best cider vinegar, with a 

 bit of alum, together with mustard, allspice, cloves, and 

 black pepper. Pour this mixture, boiling hot upon them, 

 cover them closely, and set away for use. Green Cayenne 

 peppers and onions n^ay bo used for seasoning, if liked. 



