2 5 6 Salmon s 
middle Pulp ^ and put in, in the place theieof, three 
or tour or more Cloves of Garlicky a llice of Gin- 
ger, and half a dozen or more of Pepper Corns, on- 
ly crackt into three or four pieces which done, 
tve them up with a Thread : then take the belt 
White Wine Vinegar as much as will cover them, 
adding what Salt you think fit, with Pepper , Gin- 
ger , Gloves and Alice ■, make this Pickle juft boil, 
and put it upon your Cucumbers boiling hot : repeat 
the boiling the next day, and pour it on hot as be- 
fore. After this take a well glazed Stone Pot, in- 
to which put your Cucumbers , laying them fmooth 
and well one by one, and then having put to every 
gallon of Pickle a pint of pure Lime Juice, not a- 
dulterated, put it upon the Cucumbers, which cover, 
and let them ftand over a moderate Fire till the Li- 
quor is fcaldinghor, taking care that it may not boil : 
when you fee the Cucumbers green enough , take 
them out and put them into a Stone Jar, placing 
them one by one very fmooth and well : this done, 
when the Pickle is cold, you may add to it to every 
gallon thereof, .a quart of Brandy or Spirit of Wine, 
and half a pint of whole Muftard Seed tyed uploofe 
in a Rag. Note, Some, in making of the Pickle, 
take pure White Wine Vinegar, to a gallon of 
which they add Lime Juice a quart, fait Brine ftrong 
enough to bear up an Egg three pints or better, not 
putting in any other Salt : with this they proceed 
as before is dire&ed ^ and at the laft add the afore- 
faid proportion of Spirit of Wine, which makes an 
abfolute and Angular Pickle, and fo good, as will 
keep your Cucumbers all the Year round. Thele are 
more Stomatick than the former, more grateful to 
the Pallate, caufe a good Appetite, refill the Scur- 
vy, and have all the good Properties of the former, 
with many other Advantages. 
CHAP. CLXX1X. 
Of CUCUMBER Wild. 
I. nr' 11 E Karnes. It is called in Greek , 
J- £yei@- • in Latin , Cucumis Gf Cucumer agre- 
Jlis , and in the Shops, Afininus ■, Cucumis Sylvejjris 
filial thioli , Tragi , Dodonxi •, alio by fome, Noli me 
tangere , ( becaufe of the fpirting of them, if rudely 
handled, when ripe : ) in Eng/ijh , Wild Cucumber , 
Spirting Cucumber , and Touch me not. 
II. The Kinds. It is a Species of Cucumbers , 
the Wild fort, but a Angular Plant of the kind. 
III. The Inf pi (fate Juice , is the Juice of the 
Fruit, or rather a Pcecula thereof, which being dry- 
ed, is called almoft in all places throughout Europe , 
Elaterium : Pliny , lib. 20 . cap. i. The Greeks call 
it alio, tKetrhetov ab iranva, Impeller e , jlimulare , injji- 
gare , pungere -, which is as much as to fay, to im- 
pel , Jiir up , or force violently , to purge vehemently , 
and therefore Elaterium efi me die ament urn vehe m en- 
ter purgans. Gaza in his Tranflation of Theophra- 
Jlus calls it, Agitatorium. ’Tis doubtlefs one of 
the ftrongeft of all Purgers. 
IV. The Defcription. It ha* a Root white and 
firm , thicker and fi:orter than any other fort of 
Gourd or Cucumber bat, having withal fome ad- 
joining Fibres , very bitter , cut are all the other parts 
of the Plant. From this Root fpring forth many 
juicy , fat, hairy , rough trailing Branches , fpreading 
them) elves over the Surface oj the Earth , like to o- 
ther Cucumbers or Gourds, on which grow very rug- 
ged , rough , hairy and ill- colored green Leaver, Jka/g- 
Herbal. Lib. 1. 
pointed , of an over-worn greyijh green , fomtthing 
wbitijh underneath , little or nothing divided or patt- 
ed at the edges. At the Joints between the Branches 
and the Leaves fpring jorth fmall pale yellow blow- 
ers , opening into five Leaves , at the end oj fmall 
green Heads Jcr the mojl pa/ t, cu all other kinds of 
Cucumbers, Gourds, c'c. do : but J'uch cu have 
Flowers only, without fuel) Heads , quickly fall away , 
without Fruit, tor that green Head , cu in all ci- 
thers , comes in time to be the Fruit , which is fmall 
rough , long and round , and fome thing of a greyijh 
green when they are ripe. The Foot-fialks upon 
which the Cucumbers grow , are Jhort and rough , 
crooked withal , and bend the Fruit downwards , which 
when they arc throughly ripe , with a very little touch , 
will quickly open at the end next the Stalk , and fpirt 
out its Juice and fome of its Seed upon the Hands or 
Faces , or other Parts of thofe who touched it. The 
Seed when ripe is blackijh and fomething rugged , 
but other wife white , lying in a green moifi Subjiance, 
which is very bitter and loathfome to the Tafie. The 
Fruit when it is perfcQly ripe , f quirts forth its Wa- 
ter with the Seeds , either oj its own accord , or being 
touched , tho never fo gently • -and many times it 
(Irikes fo hard , ef pecially ij it hits again jt the Face 
or Eyes , that it will fmart for a pretty while ajter 
but this Smarting anfes purely from the Acrimonious 
Vitality oj the Juice. And jrom this voluntary Jpirt- 
ing oj the Seed came the Name o/Noli me tangere. 
V. The Places. In Italy, Spain and other hot 
Countries, it is found among Rubbilh, Gravel, walte 
and other untill’d places, where calling its Seed, it 
multiplies it fel£ and eafily fprings up again j but 
in the Low Countries, and thro’ moft parts of 'Eng- 
land, it grows only in Gardens. 
VI. The Times. The Root many times abides in 
the Ground all the Winter, if it itands warm, and 
the Ground is rich ^ but in cold Grounds-,* and 
where it is not defended, it is apt to perilh every 
Year : where the Root dies not, ic comes up in the 
Spring •, but if it lprings from the Seed in April or 
May, it flowers' in June and July ■, and the Fruit 
is 
