ery small and green are good pickled with
the peppers.

121. _Mangoes._

Procure muskmelons as late in the season as possible--if pickled early,
they are not apt to keep well. Cut a small piece from the side that lies
upon the ground while growing, take out the seeds, and if the citron or
nutmeg melons are used for mangoes, the rough part should be scraped
off. The long common muskmelons make the best mangoes. Soak the melons
in salt and water, three or four days; then take them out of the water;
sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg;
fill them with small strips of horseradish, cinnamon, and small string
beans. Flag root, nasturtions, and radish tops, are also nice to fill
them with. Fill the crevices with American mustard seed. Put back the
pieces of melon that were cut off, and bind the melon up tight with
white cotton cloth, sew it on. Lay the melons in a stone jar, with the
part that the covers are on, up. Put into vinegar for the mangoes, alum,
salt and peppercorns, in the same proportion as for cucumbers--heat it
scalding hot, then turn it on to the melons. Barberries or radish tops
pickled in bunches, are a pretty garnish for mangoes. The barberries
preserve their natural color best by being first dried. Whenever you
wish to use them, turn boiling vinegar on them, and let them lie in it
several hours to swell out.

122. _To Pickle Butternuts and Walnuts._

The nuts for pickling should be gathered as early as July, unless the
season is very backward. When a pin will go through them easily, they
are young enough to pickle. Soak them in salt and water a week--then
drain it off. Rub them with a cloth, to get off the roughness. To a
gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered
cloves and mace, mixed together, half an ounce of allspice, and
peppercorns. Boil the vinegar and spices, and turn it while hot on to
the nuts. In the course of a week, scald the vinegar, and turn it back
on them while hot. They will be fit to eat in the course of a fortnight.

123. _Peaches and Apricots._

Take those of a full growth, but perfectly green, put them in salt and
water, strong enough to bear up an egg. When they have been in a week,
take them out, and wipe them carefully with a soft cloth. Lay them in a
pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same
quantity of peppercorns, sliced ginger and mustard seed--add salt, and
boil the vinegar--