the Greeks, the Stoics had a maxim, which declared, that "a wise
man acts always with reason, and prepares his own lentils."
Among the Romans it was not much esteemed, and from them the
English may have inherited a prejudice against it, on account,
it is said, of its rendering men indolent. It takes its name
from _lentus_ 'slow,' and, according to Pliny, produces mildness
and moderation of temper.

CUCUMBER SOUP (French Recipe).

127. INGREDIENTS.--1 large cucumber, a piece of butter the size of a
walnut, a little chervil and sorrel cut in large pieces, salt and pepper
to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock
No. 105.

_Mode_.--Pare the cucumber, quarter it, and take out the seeds; cut it
in thin slices, put these on a plate with a little salt, to draw the
water from them; drain, and put them in your stewpan, with the butter.
When they are warmed through, without being browned, pour the stock on
them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes.
Mix the well-beaten yolks of the eggs with the cream, which add at the
moment of serving.

_Time_.--1 hour. _Average cost_, 1s. 2d. per quart.

_Seasonable_ from June to September.

_Sufficient_ for 4 persons.

THE CUCUMBER.--The antiquity of this fruit is very great. In the