her until the fruit is
tender. The second day pour off this syrup, and boil down until it shall
only just cover the melons. The result justifies the pains taken.

MELON, WATER.

The following is said to be an infallible sign of a ripe watermelon, it
takes close inspection to find sometimes, but the sign is there if the
condition for it exists. When the flesh of the melon changes color and
its seeds begin to turn black a small scale or blister appears on the
rind. They increase in number and size as the melon ripens, until a ripe
one shows them thickly strewn over the surface. A small crop of blisters
indicates unripe fruit. A melon must be served ice cold. Cut it through
the middle, scoop out the flesh with a tablespoon in a circle as much as
possible that the pieces may be conical or egg shaped. Cover the platter
with grape leaves and pile the fruit upon them, allowing the tendrils of
the grapes to wander in and out among the melon cones.

WATERMELON ICE.

Cut a watermelon in halves, scoop out the entire center, taking out the
seeds; chop in tray; add a cup of sugar. Pack the freezer, turn a few
minutes. It will be like soft snow and delicious.

WATERMELON PICKLES.

Eat the flesh and save the rind. Cut the rind into finger lengths and
about an inch in width, pare and cut out all the red flesh, throw into a
strong salt brine and let stand over night. In the morning drain, boil
in water until the pickles are clear, drain again and put into a stone
jar. To one gallon of fruit, allow one quart of sugar and one pint of
vinegar. Do up cinnamon and cloves in little bags, in ratio of two of
cinnamon to one of cloves and boil them in the syrup. Pour the boiling
syrup over the pickles, tie up close and in a few days they are ready
for use.

MINT SAUCE.

Four dessert spoons of chopped mint, two of sugar, one quarter pint of
vinegar. Stir all together; make two or three hours before needed.

MINT VINEGAR.

Fill a bottle loosely with fresh, clean mint, pour over good vinegar,
cork tightly and let stand two or three weeks. Then pour off and keep
well corked. Use this vinegar as a condiment, or put a small quantity
into drawn butter sauce for mutton.

MUSHROOMS.

[Illustration]

The highest authorities say an edible mushroom can easily be
distinguished from a poisonous one by certain characteristics;--a true
mushroom grows only in pastures, never in wet, boggy places, never in
woods, never about stumps o