CUCUMBERS. The best way of cultivating this delicious vegetable is as follows. When the plants have been raised on a moderate hot bed, without forcing them too much, they should be set in the open ground against a south wall in the latter end of May, and trained upon the wall like a fruit tree. When they have run up about five feet, they will send forth blossoms, and the fruit will soon appear. Cucumbers of the slender prickly sort are to be preferred, and they should not be watered too much while growing, as it will injure the fruit. The flesh of cucumbers raised in this way, will be thicker and firmer, and the flavour more delicious, than those planted in the usual manner, where the runners are suffered to trail upon the ground. Melons may also be treated in the same manner, and the quality of both will be greatly improved.--When cucumbers are to be prepared for the table, pare and score them in several rows, that they may appear as if slightly chopped. Add some young onions, pepper and salt, a glass of white wine, the juice of a lemon, and some vinegar. Or cut them in thin slices, with pepper, salt, vinegar, and sliced onions. Or send them to table whole, with a sliced onion in a saucer. CUCUMBER KETCHUP. Pare some large old cucumbers, cut them in slices, and mash them; add some salt, and let them stand till the next day. Drain off the liquor, boil it with lemon peel, mace, cloves, horse-radish, shalots, white pepper, and ginger. Strain it; and when cold put it into bottles, with the mace, cloves and peppercorns, but not the rest. A little of this ketchup will give an agreeable taste to almost any kind of gravy sauce. CUCUMBER VINEGAR. Pare and slice fifteen large cucumbers, and put them into a stone jar, with three pints of vinegar, four large onions sliced, two or three shalots, a little garlic, two large spoonfuls of salt, three tea-spoonfuls of pepper, and half a tea-spoonful of cayenne. Keep the vinegar in small bottles, to add to sallad, or to eat with meat. CULLIS. To make cullis for ragouts, cut in pieces two pounds of lean veal, and two ounces of ham. Add two cloves, a little nutmeg and mace, some parsley roots, two carrots sliced, some shalots, and two bay leaves. Put them into an earthen jar on a hot hearth, or in a kettle of boiling water. Cover them close, let them simmer for half an hour, observing that they do not burn; then put in beef broth, stew it, and strain it off.