Take very small cantelopes before they are ripe. Shave a thin paring-oil the whole outside. Cut out a small piece or plug about an inch square, and through it extract all the seeds, etc. from the middle. Then return the plugs to the hole from whence you took them, and secure them with a needle and thread, or by bying a small string round the cantelope.

Lay the cantelopes for four or five hours in salt and water. Then put them into spring water to extract the salt, changing the water till you find it salt no longer. Scald them in weak alum-water. Make a syrup in the proportion of a pint of water to a pound of loaf-sugar, and boil the cantelopes in it till a straw will go through them. Then take them out, and set them in the sun to harden.

Prepare some fine ripe oranges, paring off the yellow rind very thin, and cutting it into slips, and then laying it in scalding water to extract the bitterness. Cut the oranges into pieces; allow a pint of water to each orange, and boil them to a pulp. Afterwards strain them, and allow to each pint of the liquid, a pound of the best loaf-sugar, and stir in a little beaten white of egg; one white to two pounds of sugar. This is for the second syrup. Boil the peel in it, skimming it well. When the peel is soft, take it all out; for if left among the cantelopes, it will communicate to it too strong a taste of the orange.

Put. the cantelopes into your jars, and pour over them the hot syrup. Cover them closely, and keep them in a dry cool place.

Large cantelopes may be prepared for preserving (after you have taken off the outer rind) by cutting them into pieces according to the natural divisions with which they are fluted.

This receipt for preserving cantelopes whole, will do very well for green lemons or limes, substituting lemon-peel and lemon-juice for that of oranges in the second syrup.

You may use some of the first syrup to boil up the pulp of the orange or lemons that has been left. It will make a sort of marmalade, that is very good for colds.