Take some fine citron-melons; pare, core, and cut them into slices. Then weigh them; and, to every six pounds of melon, allow six pounds of the best double-refined loaf-sugar; and the juice and yellow rind (pared off very thin) of four large, fresh lemons; also, qr. of a pound of race-ginger.

Put the slices of melon into a preserving-kettle, and boil them half an hour, or more, till they look quite clear, and are so tender that a broom-twig will pierce through them. Then drain them; lay them in a broad pan of cold water; cover them; and let them stand all night. In the morning, tie the race-ginger in a thin muslin cloth, and boil it in three pints of clear spring or pump-water, till the water is highly flavoured. Then take out the bag of ginger. Having broken up the sugar, put it into a clean preserving-kettle, and pour the ginger-water over it. When the sugar is all melted, set it over the fire; put in the yellow peel of the lemons; and boil and skim it till no more scum rises. Then remove the lemon-peel; put in the sliced citrons, and the juice of the lemons; and boil them in the syrup till all the slices are quite transparent, and so soft that a straw will go through them; but do not allow them to break. When quite done, put the slices (while still warm) into wide-mouthed glass or white-ware jars; and gently pour on the syrup. Lay inside of each jar, upon the top of the syrup, a double white tissue-paper, cut exactly to fit the surface. Put on the lids of the jars, and paste thick paper over them.

This will be found a delicious sweetmeat; equal to any imported from the West Indies, and far less expensive. We recommend it highly. Citron-melons are brought to Philadelphia market in the month of August.