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Spiced Cantaloupe (Cut the cantaloupes in halves)

Cut the cantaloupes in halves, remove the seeds, then cut in thin sections, take off the rind. When you have a sufficient quantity, weigh the pieces and to each seven pounds allow :- 4 pounds of sugar, 1/2 ounce of ginger root, I pint of vinegar, I teaspoonful of ground cloves, 2 teaspoonfuls of ground allspice, 2 teaspoonfuls ground cinnamon, 1/2 teaspoonful of ground mace.

Mix the spices and divide them into four parts; put each part in a small square of muslin, tie tightly, allowing sufficient room for the spices to swell. Put the sugar and vinegar in a porcelain-lined kettle, add the spices, and ginger root, scraped and cut into slices. Stand the kettle over the fire, and when the contents are boiling add the cantaloupe. Take at once from the fire and stand aside in a cool place over night. Next day, drain all the liquor from the cantaloupes and in a porcelain kettle bring it again to the boiling point. Pour this over the cantaloupes and stand aside until the next day. The following morning drain and heat the syrup as before, and do this for nine consecutive days. The last day boil the cantaloupes until perfectly tender, a small quantity at a time. Then the liquor must be boiled down until a thick syrup and just enough to cover the fruit. Put in jars or tumblers and tie up for keeping.

The following fruits must be spiced in precisely the same manner, and if directions are carefully followed success is sure, and the fruit will be perfectly delicious:- Apples, peaches, cherries, pears, plums, quinces, watermelon.