Melons Recipe

Scoop your melons clean from the pulp; fill them with scraped

horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed,

and tie them up. Afterwards take the best white wine vinegar, a

quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or

a little ginger; let the vinegar and spice boil together, and when

boiling hot pour it over the fruit, and tie them down very close for two

or three days; but, if you wish to have them green, let them be put over

a fire in their pickle in a metal pot, until they are scalding hot and

green; then pour them into pots, and stop them close down, and, when

cold, cover them with wet bladder and leather.

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