Preserved Citron Melons
Take some fine citron melons; pare, core, and cut them into slices. Then weigh them; and, to every six pounds of melon, allow six pounds of the best double refined loaf sugar, and the juice and yellow rind (grated very fine,) of four large fresh lemons, and a quarter of a pound of root ginger.
Put the slices of lemon into a preserving kettle, and boil them half an hour or more, till they look quite clear, and are so tender that a broom twig will pierce through them. Then drain them; lay them in a broad pan of cold water, cover them, and let them stand all night. In the morning tie the root ginger in a thin muslin cloth, and boil it in three pints of clear spring or pump water till the water is highly flavored. Then take out the bag of ginger. Having broken up the sugar put it into a clean preserving kettle, and pour the ginger water over it. When the sugar is all melted set it over the fire, put in the grated yellow peel of the lemons, and boil and skim it till no more scum rises. Then put in the sliced citrons, and the juice of the lemons; and boil them in the syrup till all the slices are quite transparent, and so soft that a straw will go through them; but do not allow them to break. When quite done, put the slices (while still warm,) into wide-mouthed glass or white-ware jars, and gently pour on the syrup. Lay inside of each jar, upon the top of the syrup, a round of white paper dipped in brandy. Put on the lids of the jars, and tie leather over them.
This will be found a delicious sweetmeat; equal to any imported from the West Indies, and far less expensive.