Note
“Lay the mangoes in strong brine for three days. Drain off the brine and freshen in pure water for twenty-four hours. “Green” as you would cucumbers—that is, have a kettle lined with green vine leaves, and lay the mangoes evenly within it, scattering powdered alum over the layers. A piece of alum as large as a pigeon’s egg will be enough for a two-gallon kettleful. Fill with cold water; cover with vine leaves, three deep; put a close lid or inverted pan over all, and steam over a slow fire five or six hours, not allowing the water to boil. When the mangoes are a fine green remove the leaves and lay the melons in cold water until cold and firm.”
This has been corrected.