Use.—The fruit is eaten while it is quite young and small; served in the manner of cucumbers, or like vegetable marrow. When fully ripened, it is exceedingly tough, fibrous, and porous, and is sometimes used as a substitute for sponge: whence the name.
PRICKLY-FRUITED GHERKIN.
Gherkin. West-Indian Cucumber. Jamaica Cucumber. Cucumis anguria.
This species is said to be a native of Jamaica. The habit of the plant is similar to that of the Globe Cucumber, and its season of maturity is nearly the same. The surface of the fruit is thickly set with spiny nipples, and has an appearance very unlike that of the Common Cucumber. It is comparatively of small size, and of a regular, oval form,—generally measuring about two inches in length by an inch and a third in its largest diameter; color pale-green; flesh greenish-white, very seedy and pulpy. The seeds are quite small, oval, flattened, yellowish-white, and retain their vitality five years.
It is somewhat later than the Common Cucumber, and requires nearly the whole season for its full development. Plant in hills about five feet apart; cover the seeds scarcely half an inch deep, and leave three plants to a hill.
The Prickly-fruited Gherkin is seldom served at table sliced in its crude state. It is principally grown for pickling: for which purpose it should be plucked when about half grown, or while the skin is tender, and can be easily broken by the nail. As the season of maturity approaches, the rind gradually hardens, and the fruit becomes worthless. In all stages of its growth, the flesh is comparatively spongy; and, in the process of pickling, absorbs a large quantity of vinegar.