Cut off the top of a small pumpkin with care and clean out the interior, leaving the walls at least 1 vershok thick. Fill the pumpkin with cucumbers, interspersing them with tarragon, marjoram, and chervil, or other herbs as desired. Sprinkle with salt, using 1½ lbs salt for this amount of cucumbers. When the pumpkin is full, cover the cucumbers with the same fragrant herbs and replace the lid of the pumpkin that was cut off earlier. Attach it carefully with wooden tacks the size of a match. Place the pumpkin or pumpkins in small barrels so they do not topple over. Fill any crevices with cucumbers and pour on a cold brine, using 1½ lbs salt for 1 pail of water. For every 2 pails of salt brine, add 1 pail of a decoction of oak bark, prepared as follows: For 1 pail water, add 1 lb dry oak bark and boil until it is reduced by a fifth, measured with a spill.