CUCUMBER

the fruit of a creeping plant, long and widely cultivated, and one of the most popular of salad vegetables. It is somewhat indigestible, but when properly prepared and dre ed—with plenty of o1l—it may be eaten without fear of evil consequences. The rind is considered poisonous, so paring should thoroughly remove every trace of green. Cucumbers when marketed should be crisp and firm to the touch. For sale fresh, they are selected according to both ripene and size, the latter varying greatly with different strains. For general pickling they are gathered when from two to five inches long, The most desirable for the purpose are, however, those still smaller—of only one or two days’ growth, and measuring one to two inches. Small pickled cucumbers are known as ‘‘gherkins”’ but that title is better reserved for the true West- Indian gherkins (see GuERKINS). The English cucumber, of which there is a limited sale in eastern markets, is commonly much longer than the American—often three feet in length—more uniformly green, and with very little seed, In England and on the Continent, cucumbers are well liked boiled in thick see tions and served with hot butter or cream sauce. The snake, or serpent, cucumber, is a melon (see SNAKE-MELON). See also Diut Pick es.