prized by market-men on account of its color, which is never changed to
yellow, though kept long after being plucked. It is generally thought to
retain its freshness longer than any other variety, and consequently to
be well fitted for transporting long distances; though, on account of
its peculiar color, the freshness may be less real than apparent.

For the very general dissemination of this variety, the public are, in a
great degree, indebted to the late I. P. Rand, Esq., of Boston, whose
integrity as a merchant, and whose skill as a practical vegetable
cultivator and horticulturist, will be long remembered.

* * * * *

EGYPTIAN CUCUMBER.

Hairy Cucumber. Round-leaved Egyptian. Concombre chate. _Vil._ Cucumis
chate.

This is a tender, annual plant, with an angular, creeping stem, and
alternate, somewhat heart-shaped, leaves. The flowers are axillary,
about an inch in diameter, and of a pale-yellow color; the fruit is
small, oblong, and very hairy.

It is of little value as an esculent, and is rarely cultivated. The
fruit is sometimes eaten in its green state, and also when cooked.
According to Duchesne, the Egyptians prepare from the pulp a very
agreeable and refreshing beverage.

Plant and cultivate as directed for melons or cucumbers.

* * * * *

GLOBE CUCUMBER.

Concombre des prophetes. _Vil._ Cucumis prophetarum.

A tender annual from Arabia. Stem slender, creeping, and furnished with
tendrils, or claspers. The leaves are about three inches in diameter,
five-lobed, and indented on the borders; the flowers are axillary,
yellow, and nearly three-fourths of an inch in diameter; the fruit is
round, and rarely measures an inch in thickness; skin striped with green
and yellow, and thickly set with rigid hairs, or bristles; the seeds are
small, oval, flattened, and of a yellowish color.

_Planting and Culture._--The seeds should be planted at the time of
planting cucumbers or melons, in hills four or five feet apart, and
covered about half an inch deep. Thin to two or three plants to a hill.

_Use._--The fruit is sometimes eaten boiled; but is generally pickled in
its green state, like the common cucumber.

As a table vegetable, it is comparatively unimportant, and not worthy of
cultivation.

* * * * *

CALABASH, OR COMMON GOURD.

Bottle Gourd. Cucurbita lagenaria.

The Calabash, or Common Gourd, is a clim