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134. b. Cucumis sativus, L., var., Jap. Naga-kmri
(long cucumber) ; a variety of cucumber with a length of 2-3 fts.,
used in the same way.
134. C. Cucumis sativus, Z., var., Jap. Shiro-kiuri (white
cucumber); a variety of cucumber (134) with less protuberances
and is of a better quality.
135. Cucumis flexuosus, L., Jap. Mamdsukc, Kata-uri,
Tsuke-uri\ a melon resembling Cucumis melo, L. (247), but green
and hard. It is preserved in salt as the Japanese pickles. It is
cut long in the form of a screw, dried, and preserved and is called
Kauiiiiari-bosJii.
135. b. Citrullus edulis, Spach. (Cucurbita citrullus, L.
et Th.\ Jap. Suikwa, the water-melon ; when the water-melons
(2^5) in their young state have attained the size of 3 or 4 inches
they are preserved in salt and eaten.
136. Cucurbita longa, Jap. Yugao, Naga-fukube ; an
annual cultivated cucurbitaceous plant with a oblong oval melon.
It is 2-3 fts. in length. It is eaten either boiled or dried after
being cut into pieces, being soft and sweet. Its full grown hard
shells are made into vessels like gourds.
136. b. Cucurbita, Jap. Maru-yiigao, Fukitbe ; a variety
of the former, but the melons are large and round. They are
principally used to make Kampio by drying after cutting into long
slices.
137. Cucumis, Jap. Hime-uri, Mikan-uri ; a melon
allied to Cucumis melo (247). It has the size of a swan s egg, and
is eaten either raw or boiled.
137. b. LufFa petola, Scr., Jap. Hcchima, Ito-uri ; the
melon when green is eaten -either boiled, baked, fried, or prever-
vcd in salt, (see Xo. 305).
137. c. Momordica charantia, /,., Jap. Tsiim-reishi,
Xirja-uri ; this melon when green is eaten fried or roasted after
having been cut into fine slices. It has a slight bitter taste, (see
No. 219).