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Cantaloupe Pickle

Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.--Mrs. F. F. F.

Cantaloupe Pickle.

Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar cloves and mace to your taste.

Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.--Mrs. E. I.

Cantaloupe Pickle.

Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three pounds brown sugar, cinnamon, cloves, and mace to the taste. Place the spiced vinegar over the fire, and when it has boiled awhile drop in the fruit, cooking it thirty or forty minutes.--Mrs. R. P.