245 To Preserve Muskmelons
Procure muskmelons that are perfectly green, the later in the season, the better. Scrape off the skin of the rind, taking care not to scrape the green part. Cut them through the middle, and take out the seeds, then cut them in the form of rings an inch thick. Put them in salt and water, and let them lay several days, then in fair water one day, changing the water several times; take them out and soak them in alum water, one or two hours. Take race ginger, the green is the best, soak it until you can scrape off the outside, cut it in slices, and boil it until tender. Boil your melons in fresh water, with a handful of peach leaves, and the ginger, allowing half an ounce to each pound of fruit. When the melon is tender, put it in alum water, together with the ginger. Make the syrup for the melons, allowing a pound of white sugar, to a pound of the fruit, when clarified put in the melons, and boil them, together with the ginger, half an hour, take them up, turn the syrup over them, when cool, drop in a little essence of lemon. When they have stood several days turn the syrup from them, boil and turn it back while hot, to the melons.