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eaten boiled or dried and preserved. In anturnn and winter
their petioles are likewise eaten as vegetables. The one here
mentioned is a flat variety called NaitQ-twiasu.
130. Cucurbita pepo, Linn., Jap. Kabocha ; this is a
variety of the preceding (129). Its sliape resembles that of the
gourd and is used in the same way.
131. Cucurbita aurantia, Linn. y Jap. Kintoga, Benitoga,
Akatvgau ; it is of the same family as the preceding
of a long oval sliape and red lustrous skin. It is rather insipid, and
so cannot be eaten ; it is
only used as an ornament in fruit stores
on account of its beautiful appearance.
132. Cucumis common, Th., Jap. Shiro-uri, Asa-uri ;
an annual cultivated climbing plant of the order Cucurbitaceae.
The fruit is light green or almost entirely white with an oblong
oval shape about a foot long.
It is eaten raw or boiled, preserved
in salt or sa&e-lee, or dried. There are also black and green
varieties.
133. Lagenaria dasistemon, Miq. Jap. Toga, Tvgan,
Kamouri ; an annual climbing plant cultivated in farms belonging
to the order Cucurbitaceae. The melon is oval and a ft. in
diameter. The skin is covered w^ith fine hair and white powder.
It is preserved fresh or in sugar for the use in autumn and
winter months. The young soft melons when they have grown to
about 2-3 inches in diameter are used for various cooking in
Osaka and are called Chosen-uri (Corean melon). Another variety
about 3 fts. in length grows
in Kiushiu. It is smooth and lustrous
without white powder.
134. Cucumis satiVUS, Z., var., Cucumber, Jap. Kiuri ;
an annual climbing cucurbitaceous plant cultiatved in
fields or forced
in hot beds to have melons in early spring.
The fruits are oblong
oval, and provided with small numerous protuberance?. They are
eaten raw or roasted when they are about 2-7 inches long. They
are also preserved in salt or in bran. The fruits when ripe are
eaten boiled.