Select small muskmelons, cut a small round opening in each at the stem end, and through this remove the seeds, saving the piece cut out to replace when the mango is stuffed. Make a strong brine, putting in as much salt as the water will take, and let the melons lie in this for three days. Lay them then in fresh water for twenty-four hours. Green the melons according to the directions given in Pickled Gherkins, and lay them again in cold water. When chilled and firm take them out, drain them, and fill with a stuffing made by mixing together four tablespoonfuls of English mustard-seed with two of grated horse-radish, one teaspoonful, each, of chopped garlic, celery-seed, whole pepper-corns, ground mace, and white sugar; half a tea-spoonful, each, of ground mustard and ground ginger, and two teaspoonfuls of salad oil. When the stuffing is all in, replace the pieces cut out and tie them in place with soft cords. Pack the melons in a stone crock, pour scalding vinegar over them, and set away in a cool, dark place. They will require at least four months to ripen.

Pepper Mangoes

Select full-grown green peppers that have not begun to redden, extract the seeds with a pen-knife or a long-handled coffee-spoon, as they burn the fingers cruelly. Proceed as with the Pickled Mangoes.