Take ripe muskmelons, cut off the rind and remove the seeds, and cut into uniform pieces. For every five pounds of melon use one quart of vinegar, one pint of water, three pounds of sugar, one tablespoonful each of cloves and cinnamon, and one-half teaspoonful of allspice and mace. Tie the spices in a bag and boil in the vinegar. Place the fruit in the syrup when it has come to a boil, and boil until clear and tender. Remove from the syrup with a strainer or silver fork and place in jars. Boil the syrup a few minutes longer, pour over the pickles, and seal.