3rd. When the pompion has boiled in water, it is then seasoned with wild fennel, sylphium,[IX_112] dried mint, vinegar, and garum.[IX_113]
CUCUMBER.
When the Israelites were in the Desert they regretted much the cucumbers of Egypt, which were sold to them at a very trifling price when under the yoke of Pharaoh.[IX_114] We may thence infer that this vegetable was very plentiful, and chiefly in great demand by the lower order of people; for as the Jews were in a state of servitude, they were necessarily assimilated with the most abject of the Egyptians.
We see that this cucurbitacea has been long known, and that, after the lapse of many centuries, it is held in the same degree of estimation it enjoyed among the Eastern nations.
The Greeks thought much of the cucumber, particularly of that kind which came from the environs of Antioch.[IX_115] They attributed to this plant marvellous properties, which modern scepticism has completely thrown aside. We think it good in salad, with vinegar, oil, pepper, and salt, and that is all.
It is, we imagine, the only good quality our farmers ascribe to it at the present day. Formerly, in Greece, the same class of persons, being clearer-sighted, or more credulous, were convinced that this vegetable protected all kinds of seeds against the voracity of insects. To obtain this result it was only necessary to steep the seed in the juice obtained from the root of the cucumber, before it was sown.[IX_116]
We freely offer this preservative to those who may wish to give it a trial, and sincerely hope they may profit by this revival of the Greek process.
The Romans conceived that this cold and somewhat insipid vegetable (we beg pardon of its admirers) required a seasoning to heighten its flavour. No sooner had they transplanted it from Asia into Rome,[IX_117] than they busied themselves in rendering it worthy of their tables by various preparations, which may, perhaps, interest the curious.
1st. Scrape the cucumbers, and eat them with œnogarum.[IX_118][W]