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Melon, Pickled

Take melons about the size of a large orange, and before they are quite ripe. When peeled, and the seeds are taken out, slice them into a bowl of good vinegar, and cover up for a week or more. At the end of that time drain the fruit, and simmer it until tender in an enamelled pan with fresh vinegar. Again drain the slices, and when dry make a thin syrup by boiling together a pound of sugar with a pint and a half of water. Skim well, put the melons into the bottles in which they are to remain, and cover with the syrup. In eight or ten days throw off half of it, and fill the bottles with boiled vinegar in which the flavour of a few cloves has been extracted. Let it be quite cold before being added.