Melon Mangoes
Take small green muskmelons; place in earthen or wooden receptacles and pour over them hot brine in which a little alum has been dissolved. Repeat twice and let stand in brine six days after scalding last time, when place in kettle; scald and let stand over night. Repeat this at intervals of several hours three times, letting stand last time twenty-four hours. Remove one section of the melon and scoop out the inside. Wash and soak twelve hours in acidulated water. Make a stuffing of onions, cucumbers, tomatoes, beans, horseradish, etc. Drain the melons. Place first in them a few cloves, cinnamon, ginger, white mustard seed and horseradish, then the filling. Replace and sew on the removed section; place melons in large receptacle, cut side up, and pour over them spiced vinegar (Place weights on them), letting stand six days. Drain and cover with unspiced vinegar for indefinite keeping.