Melon Mangoes
Take the small green melons, used only for this purpose, and let them lie in a strong brine for two days. Take them out and drain them well. Cut a small square bit out of one side, and through this hole extract all the seeds and filaments. Have ready a stuffing made of grated horse-radish, white mustard seed, minced shalot, or a clove of garlic chopped fine; a very little chilli or red pepper, and a little powdered mace. Wet this stuffing well with vinegar, and then fill with it the cavity of the mango. Replace the bit that was cut out, and tie it in with packthread, crossing all over the melon. Then place the mangoes in a stone jar. Have ready a sufficiency of the best vinegar, (a large quart or more, for eight or ten mangoes,) boiled ten minutes, with a seasoning of mustard seed, ginger, mace, grated horse-radish, and chopped shalot or little onion, or a clove of garlic minced very small—all tied in a bit of muslin. Pour the vinegar boiling hot over the mangoes, having placed among them the bag of seasoning. Finish with sweet oil at the top of the jar.