105 Mangoes
Procure muskmelons as late in the season as possible, and those that are very green; if pickled early, they are apt to spoil. Take out the seeds, and soak them in salt and water, three or four days. Then take them out of the water, sprinkle powdered cloves, and nutmeg, round on the inside of the melon, fill them with strips of horseradish, cinnamon, small string beans, or flag root, nasturtion, and radish tops, fill the crevices, with American mustard seed; put on the covers, and sew each one up in a bag. Lay the melons in a stone jar, with the side that the covers are on up; turn on scalding hot vinegar, with alum, pepper corns, and salt in it. Pickled barberries are a pretty garnish for them.