the course of two or three days, take out the bags of ginger, and
boil the syrup till there is just sufficient of it to cover the rinds,
and turn it on them while hot.

323. _Muskmelons._

Procure muskmelons that are perfectly green, and of a quick growth, and
as late in the season as possible. If preserved while the weather is
very hot, they are apt to ferment. Scrape off the skin of the rind,
being careful not to scrape any of the green part. Cut them through the
middle, and take out the seeds--then cut them in rings, an inch in
thickness. Soak them in salt and water a day, then in fair water three
or four hours, changing the water several times. Soak them in alum water
an hour--rinse and put them in fair water, with a handful of peach
leaves to four or five pounds of the melon, and a table-spoonful of
ginger, tied up in small pieces of cloth. The peach leaves turn the
melon a fine green color. Boil the melons till they begin to grow
tender, then put them in alum water, together with the ginger. Make a
syrup of white sugar, and put in the melons and ginger, (which should be
previously rinsed.) Boil them in the syrup as long as you can, without
their breaking to pieces. In the course of a week turn the syrup from
them, scald it, and turn it on to the melons. Add sufficient essence of
lemon to flavor it, just before turning it on to the melons. Keep them
covered tight, in a cool place, with a paper wet in brandy on them.

324. _Pine Apples._

Take those that are ripe, and perfectly fresh--pare off the rind, and
cut the apples in slices an inch thick. Powder the same weight of white
sugar as you have pine apples--lay the pine apples in a deep dish, and
sprinkle part of the powdered sugar between each layer of apples.
Reserve about half of the sugar. Let the apples remain till the
succeeding day--then turn the syrup from them, and mix it with the
reserved sugar, and half a pint of water, for three or four pounds of
pine apple. Boil the syrup, take it from the fire, and when cool, put in
the apples, simmer them gently till tender, let them remain in a deep
dish for several days--they should be covered up tight, and kept in a
cool place. Whenever there is any appearance of fermentation, turn the
syrup from them, scald it, and turn it back hot on to the pine apples.
Keep them in glass or china jars, covered tight, and in a cool place.

325. _Pumpkin Chips._

Take what quantity you choose of a good sweet pumpkin,