Skillman' S Fine Netted

No. 917. - This is one of the earliest sorts, somewhat resembling the pine apple. It is firm and almost round, being slightly flattened at the ends. The flesh is green, juicy, sugary, and excellent.

Victory Of Bath

No. 918. - The fruit is egg shaped and faintly ribbed, being rounded at the blossom end, and slightly contracted toward the stem. The skin is thin and green, clouded with yellow, and sparsely covered with fine net marks. The flesh is green.

White Japan

No. 919. - This is a roundish, medium sized or small melon, which ripens early, is very desirable and quite productive. The skin is very thin and of a cream-white color, the flesh being remarkably sweet and finely flavored.

Musk Melon For Relishes

No. 920. - Musk melons, like all the different varieties of melons, are served as a relish, or for dessert. They should be kept in a cool place about an hour before serving them. Cut the melon in half, remove the seeds, slice it in ordinary pieces, and serve them on a napkin. Either sugar or pepper and salt can be used with them.

Pickled Melons (Mangoes)

No. 921. - The small young and green citron, or cantaloupe melons, can be used. Cut out a small piece of the melon, wedge-shaped, so it can be replaced nicely, scoop out the seeds, replace the plug, and put the melons in the jar or barrel that you intend to fill. Make a brine, using one pound and a quarter of salt to a gallon of water, and boil it. Then pour it boiling hot over the melons, cover the barrel, and in three days drain off the brine, take the melons out of the barrel and stuff them the same as pickled stuffed bell peppers. Then put them in jars, pour some cold boiled wine or cider vinegar over them, to cover, put a small piece of alum in each jar, and cover them tightly.

Preserved Melons, Spiced

No. 922. - Musk, citron or cantaloupe melons can be used. Cut the melons in quarters, take out the seeds and remove the tenderest part of the flesh. Then peel off the rinds and cut up about five pounds of the melon in scollops. Put six pounds of sugar in a basin, to which add five pints of vinegar. Make it boil, and pour it boiling hot over the melons which you have put in a jar. Drain off the syrup the next day, then boil it and skim it, and pour it boiling hot over the melons. Repeat this every day for five days. On the sixth day boil the syrup again, adding to it one ounce of white ginger, a small stick of cinnamon, six cloves, and the melons. Let it boil slowly for fifteen minutes, skim it clear, and then take it off of the fire to get cool. When cold put them in glass jars and cover them tightly.

Preserved Melons In Syrup

No. 923. - Cut the melons in quarters, take out the seeds, and peel off the rinds. Parboil them for three minutes, then immerse them in cold water and drain them. Put them in an earthen bowl. Make a syrup, using three pounds of loaf sugar to one and a quarter pounds of water. Set it on the fire to boil, skim it well and then pour it boiling hot over the melons. Cover them with a paper cover and set them aside for twenty-four hours. Drain off the syrup next day and let it boil, adding some more sugar, and then let it boil to a thread. Set it aside to get cold and then pour it over the melons again. Boil it over again next day to the same degree, skimming it well, and pour it over the melons when boiling hot. Boil it the next day to a thick thread, skimming it well; then add in the melons and let the syrup boil up twice. On the following day boil the syrup again to the same degree, then add the melons and let them simmer slowly for five minutes. When well skimmed put the melons in glass jars, and when they are cold cover them tightly.

Note. - The juice of a lemon, or a little wine vinegar, can be added to the syrup when cooking it to heighten the flavor.