Pare a sufficient number of citron-melons, and cut each melon into four thick quarters. Weigh them, and put them over-night into a tureen, or a large white-ware pan or basin. The custom of steeping sweetmeats in brine is now obsolete. It is found to answer no good purpose; it renders the citron hard and tough, and it is difficult to get out the taste of the salt. We have known sweetmeats entirely spoiled by it. Instead of brine, prepare some very weak alum water, allowing to each quart of water a bit of alum about the size of a grain of indian corn. When the citron-melons are cut up, wash every piece separately in the alum water, which will green and clear it. After it has lain half an hour in the alum-water, drain the citron, and put it into a porcelain preserving-kettle, allowing to every four pounds of the citron a large half pint of clear fresh water. There must be water enough to cover the citron, and keep it from burning. Add to every four pounds, the yellow rind of a large lemon, grated, saving the lemon juice to add to the syrup. Set the kettle over a clear fire, and boil it slowly, till the citron is tender enough to be easily pierced through with a large needle. If it seems to be boiling dry, add a little more cold water. When all are quite tender, take out each piece separately with a fork. Spread them out on a large dish. Then strain and measure the liquid; and to each pint allow a pound of the best double-refined loaf-sugar; not the sugar that is sold ready-powdered, as that is so adulterated with ground starch, that it has little or no strength, and sweetmeats made with it are sure to spoil, unless four times the usual quantity is put in.

Having broken up the loaf-sugar, add it to the liquid in the preserving-kettle, and let it boil (skimming it well) till it becomes a thick, rich, jelly-like syrup. It will most probably be boiled sufficiently in about half an hour. Next put in the pieces of citron, one at a time, and boil them ten minutes, or more, in the syrup, till it has thoroughly penetrated them. Afterwards take out the citron; spread it on a dish to cool; and transfer the syrup to a large pitcher. When cold, put the citron into glass jars, and pour the syrup over it. Cover the tops with white paper, dipped in brandy, and tie closely over each another covering of bladder, that has been previously soaked in water. The covers of lacquered tin, that belong to glass jars, seldom fit perfectly tight, and are not to be trusted without another covering over them.

This will be found a very fine sweetmeat. To dry it, in imitation of foreign citron, select some of the finest pieces; spread them on a dish; and set them for three days in the hot sun, turning each piece several times a-day. Then make a hole near the end of each piece; run a twine string through them, and hang them on lines, across an open, sunny window. When sufficiently dry, put them into tight jars, or boxes, and keep them to use, as citron, in cakes or mince-pies.

Preserved citron may be candied, (after it has lain five or six months in the syrup,) by taking out the pieces, spreading them on a dish, and boiling the syrup again, till it is as thick as possible. It may require some additional sugar. Then pour it on the citron; and when it has grown cold, and has dried on the pieces, put them into a jar.

When giving the citron its first boiling, in the lemon-peel and water, you may add, to every four pounds of citron, half an ounce of root-ginger, (if green and tender, it will be better,) or else a few pieces of preserved ginger.

To increase the lemon-flavour, rub off, upon some lumps of sugar, (before you make the syrup,) the yellow rind of two or three other lemons.