Directions for Cookery, in its Various Branches

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. PRESERVED WATER-MELON RIND. Having pared off the green skin, cut the rind of a water-melon into pieces of any shape you please; stars, diamonds, circles, crescents or leaves, using for the purpose a sharp penknife. Weigh the pieces, and allow to each pound a pound and a halt of loaf sugar. Set the sugar aside, and put the pieces of melon-rind into a preserving kettle, the bottom and sides of which you, have lined with green vine leaves. Put a layer of vine leaves between each, layer of melon-rind, and cover the top with leaves. Disperse among the pieces some very small bits of alum, each about the bigness of a grain of corn, and allowing one bit to every pound of the melon-rind. Pour in just water enough to cover the whole, and place a thick double cloth (or some other covering) over the top of the kettle to keep in the steam, which will improve the greening. Let it simmer (but not boil) for two hours. Then take out the pieces of melon-rind and spread them on dishes to cool. Afterwards if you find that they taste of the alum, simmer them in very weak ginger tea for about three