These are made from small, green water or muskmelons, green tomatoes, peppers, peaches, large cucumbers, or any fruit from which the seeds, stone, or inside portion can be removed, the cavity tilled with a highly-seasoned mixture, and the opening closed again in such a way as to give the appearance of whole fruit. In using peppers and green tomatoes, cut a circular piece from the stem end, remove the seeds, and put the pieces in place again, or beside the one from which they were taken. If melons are used, cut out a piece one inch wide and three long, then scoop out the seeds and soft portion. When the fruit is prepared, let it soak over night in strongly-salted water. In the morning drain, and be careful to have the cut portions kept where they belong. Prepare the following mixture to use as stuffing: Chop enough firm, white cabbage to fill the cavities, it is impossible to give the exact amount. You may use with it, if you prefer, one-fourth part of chopped celery, or green tomatoes, or cucumbers. Sprinkle well with salt and let it stand two hours. Allow one small onion, two or three nasturtium-seeds, and half a teaspoonful of whole mustard-seed to each pint of chopped vegetables. Season to taste with ground cloves, cinnamon, allspice, ginger, pepper, and salt. Mix thoroughly, and then fill the cavities; press it in well, fit in the pieces that were removed, and then tie them firmly with fine twine. Put the mangoes in a preserving kettle, cover with cold vinegar and let them remain over night. The next morning heat all together and simmer gently half an hour. Take them out carefully and put in a stone jar and cover with cold vinegar. The next morning pour off the vinegar, add half a cup of sugar to each quart of vinegar, bring to a boil, and pour it over the mangoes. Repeat this for three or four mornings, and after the last scalding, cover when cool, and put away in a dry place. The latter part of this process applies only to mangoes made from melons and cucumbers. Pepper and tomato mangoes are simply covered with cold vinegar after stuffing, then put away, and in a month they will be ready for the table.