Taking the Crop.—As fast as the cucumbers attain a suitable size, they should be plucked, whether required for use or not. The imperfectly formed, as well as the symmetrical, should all be removed. Fruit, however inferior, left to ripen on the vines, soon destroys their productiveness.
Seed.—"Cucumbers, from their natural proneness to impregnate each other when, grown together, are exceedingly difficult to keep true to their original points of merit;" and consequently, to retain any variety in its purity, it must be grown apart from all other sorts. When a few seeds are desired for the vegetable garden, two or three of the finest-formed cucumbers should be selected early in the season, and allowed to ripen on the plants. In September, or when fully ripe, cut them open, take out the seeds, and allow them to stand a day or two, or until the pulp attached to them begins to separate; when they should be washed clean, thoroughly dried, and packed away for future use.
For Pickling.—The land for raising cucumbers for pickling may be either swarded or stubble; but it must be in good condition, and such as is not easily affected by drought. It should be deeply ploughed, and the surface afterwards made fine and friable by being thoroughly harrowed. The hills should be six feet apart, and are generally formed by furrowing the land at this distance in each direction. Manure the hills with well-digested compost, level off, draw over a little fine earth, and the land is ready for planting.
This may be done at any time from the middle of June to the first week in July. The quantity of seed allowed to an acre varies from three-fourths of a pound, upwards. In most cases, growers seed very liberally, to provide against the depredation of worms and bugs; usually putting six or eight times as many seeds in a hill as will be really required for the crop. When the plants are well established and beyond danger, the field is examined, and the hills thinned to three or four plants; or, where there is a deficiency of plants, replanted.
As fast as the cucumbers attain the proper size, they should be plucked; the usual practice being to go over the plantation daily. In gathering, all the fruit should be removed,—the misshapen and unmarketable, as well as those which are well formed; for, when any portion of the crop is allowed to remain and ripen, the plants become much less productive.
In favorable seasons, and under a high state of cultivation, a hundred and twenty-five thousand are obtained from an acre; while, under opposite conditions, the crop may not exceed fifty thousand. The average price is about a dollar and twenty-five cents per thousand.
Varieties.—
Early Cluster.
Early Green Cluster.
A very popular, early cucumber, producing its fruit in clusters near the root of the plant: whence the name. The plant is healthy, hardy, and vigorous; fruit comparatively short and thick. Its usual length is about five inches, and its diameter about two inches; skin prickly, green,—at the blossom-end, often paler, or nearly white,—brownish-yellow when ripe; flesh white, seedy, tender, and well flavored, but less crispy or brittle than that of many other varieties.