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Citron Sweet Pickle

Two large citron melons, pared, and cut into squares. Place in kettle and turn on boiling water. Add one-third teaspoon of powdered alum, and boil until easily pierced with a silver fork. Drain in a colander. Take three quarts of vinegar, not too strong, four pounds of white sugar and one-fifth of a pound of cassia buds. Boil together ten minutes, then add the squares of citron and boil for five minutes longer.