_Mode_.--Pare and slice the cucumbers (as for the table), sprinkle well
with salt, and let them remain for 24 hours; strain off the liquor, pack
in jars, a thick layer of cucumbers and salt alternately; tie down
closely, and, when wanted for use, take out the quantity required. Now
wash them well in fresh water, and dress as usual with pepper, vinegar,
and oil.
[Illustration: THE CUCUMBER.]
THE CUCUMBER.--Though the melon is far superior in point of
flavour to this fruit, yet it is allied to the cucumber, which
is known to naturalists as _Cucumia sativus_. The modern
Egyptians, as did their forefathers, still eat it, and others of
its class. Cucumbers were observed, too, by Bishop Heber,
beyond the Ganges, in India; and Burckhardt noticed them in
Palestine. (See No. 127.)
AN EXCELLENT WAY OF PRESERVING CUCUMBERS.