Mangoes
Take small green muskmelons or canteloupes. Cut a small square from the side of each one and with a teaspoon scrape out all the seeds. Make a brine of one pint of salt to four quarts of water. Cover the mangoes with it while it boils. Let them stand two days; then drain them and stuff with one quart of chopped cabbage, one tablespoonful of sweet peppers chopped fine, one cupful of little whole cucumbers, a few pepper corns, one cupful of white mustard seed, one-half cupful of sugar, one-half cupful of the best olive oil, two tablespoonfuls celery seed, two tablespoonfuls salt and one-half tablespoonful of horseradish. Pour boiling vinegar over them, having added to it one pound of white sugar.