Have a fine, sound, large, ripe water-melon, and with a very thin knife cut out a piece in the centre two inches square by three and a half inches deep; remove the piece carefully, and pour gradually into the inside one quart bottleful of champagne; replace the piece of melon in its former position, then lay the melon in

* the ice-box for six hours to infuse; set it on a silver dessert-dish, and send to the table, cutting it according to taste.