Mangoes
Procure muskmelons as late in the season as possible if pickled early, they are not apt to keep well. Cut a small piece from the side that lies upon the ground while growing, take out the seeds, and if the citron or nutmeg melons are used for mangoes, the rough part should be scraped off. The long, common muskmelons make the best mangoes. Soak the melons in salt and water, three or four days; then take them out of the water; sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg; fill them with small strips of horseradish, cinnamon, and small string beans. Flag root, nasturtions, and radish tops, are also nice to fill them with. Fill the crevices with American mustard seed. Put back the pieces of melon that were cut off, and bind the melon up tight with white cotton cloth, sew it on. Lay the melons in a stone jar, with the part that the covers are on, up. Put into vinegar for the mangoes, alum, salt and peppercorns, in the same proportion as for cucumbers-heat it scaldin hot, then turn it on to the melons. Barberries or radish tops, pickled in bunches, are a pretty garnish for mangoes. The barberries preserve their natural color best by being first dried. Whenever you wish to use them, turn boiling vinegar on them, and let them lie in it several hours to swell out.