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