Put melons in strong brine for a week. Take out and simmer in weak vinegar until green; let them remain in this vinegar one day, then stuff them. For forty large melons take the following: One and a half pounds white mustard seed, one and a half pounds black mustard seed, two ounces pounded pepper, one ounce pounded ginger, one ounce whole allspice, three ounces whole cloves, a large handful of garlic chopped fine, six onions chopped, one ounce pounded mace, one tablespoonful salt, four ounces brown sugar, half a tea-spoonful red pepper, one pint scraped horseradish, one teacup salad oil mixed with a little vinegar. Prepare two gallons of strong vinegar as follows: One cup of whole black peppers, half a cup whole allspice, half a cup whole cloves, one cup scraped horseradish, four onions sliced, one cup garlic, one ounce ground ginger, four ounces black mustard seed, one cup bruised celery seed, two pounds brown sugar. Boil these ingredients in vinegar, and when cold pour over the mangoes. If not sufficient to cover the mangoes add more.

Oil Pickle

Cut cucumbers in thin slices, add one third as many onions as cucumbers, sliced very small. Salt them well in layers, let them stand five hours, then pour them into a cullender to drain. To two gallons of cucumbers put two tablespoonsful of ground pepper, the same of allspice and of cloves, half a pint olive oil, quarter pound mustard, and as much cider vinegar as will well cover them. Mix all together, and put them in jars tightly covered. Keep them in a cool place. They will be fit for use in a few weeks.