Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-01-10

counted for.
contributor Of the Scientific Gossip insists
waited for more than 5000 years. In ancient
Egypt 1t was extensively grown and so at the
present day. The want OF this vegetable was
the Israelites in the wilderness; we also find It
mentioned in other parts OF Scripture. It Is
mentioned In particular manner by some of
grown in the neighborhood OF Antioch were con-
sidered by the ancient Greeks the finest Colu-
mella mentions that the Inhabitants of Mendes,
in Egypt, were accustomed to take the largest
bramble bush they could find, transplant il to
warm, sunny spot, cut it down about the time
OF the vernal equinox to within couple of fin
gers OF the ground. then insert seed into the
pith of the bramble. the roots Of which were
well covered over with fine manure TO Withstand
the cold. By this plan they were enabled to have
states that cucumbers ought to be propaga tii
from seed that has been stepped in milk and
honey for couple of days, this method having
the eject OF rendering them sweeter and pleas
anter to the TASTE
Pliny states that in Italy the cucumbers are
small. but in some countries are large and of a
wax color or black. He tells us that the Emperor
TiberiuS was so fond of this vegetable that II
was served up at his table all the year round.
The same author appears to have considered
state, as he tells us it will live in the stomach
until the next day, and cannot be reduced to
food; but, when boiled and served up with oil
vinegar and honey. it makes a delicious salad
he also recommends pinch of the seed beaten
up with cumin and taken with wine as a good
remedy for cough.
first cultivated in England Is unknown. 1t was
probably introduced with other fruits and
vegetables at the time the Romans were mas
tiers OF the country. 1t became neglected in
time and entirely lost, but was at length intro
duced again at the latter part of the reign of
/ enry VIII. Parkinson, in his ParadSus"
1850, tells us that In many countries they do
eat cucumters as we do pears and apples, par
ing and giving slices of them as we would to our
friends Of dainty apple or pear. The cucumber
was not generally cultivated till almost the
middle of the seventeenth century, and it is
stated that the most successful forcer OF this
plant in England was Thomas Fowler, gardener
to Sir Nicholas Gould, OF Stoke NewingtoD.
Some years ago the cucumber was cultivated in
large quantities In the outskirts Of London and
it is stated in DR.. Wynter'S 50 CurioSHeS of CIV
ilhation' that fourteen acres might be seen
under hand glasses In a single domain, and that
it has been known that 200, 900 gherklns have
been cut In morning for the pickle merchants
In LOndon'S time large quantities were grown
in the fields of Hertfordshire without the aid of
glass, for the London markets during the sum-
mer months The village of Sandy. in Bedford
shire, has been known to furnish II, 900 bushels
of gherkins in one week for picking purposes.
The cucumber. Notwithstanding its extensive
use, is considered unwholesome by most medi-
cal men. DR.. Dpran, in his 'Table Traits
mentions that, in the days OF Evelyn Q6s9), the
cucumber was looked upon as only enc remove
from poison, and adds that it had better be eaten
and enjoyed with that opinion in ones memory.
Abernethy also gave quaint recipe for its use,
which was to peel the cucumber, Slice 1t, pepper
it, put vinegar to it, then throw it out of the
window.
The extent to which this vegetable is con-
Sumed by the Inhabitants of Egypt and the
southwest OF Asia, but also in European Russia
and Germany, would scarcely seem credible to
this country. You never see Russian peasant
at dinner but you see the lump of black bread
and cucumber. The vegetable seems certainly
a singular dish to be so national in a country
with a climate like that of Russia. Some
writer's say that there used to be great annual
fair at LeipSic for cucumberS when the streets
were heaped up story high with that precious
element OF German cookery. In Germany bar
rels of half and also full grown cucumbers are
preserved from one year to another by INNER
sion in deep wells, where the uniform tempera-
ture and exclusion from air seemed to be the pre-
serving agents. Tartary has been assigned as
the native country of the cucumber but upon
what authority is equally questionable with
that of the melon. No modern traveller appears
to have found it growing wild.