THE VEGETABLE GARDEN 



cover. Heat the vinegar three successive days and 

 pour over fruit. Then weigh the fruit, and to every 

 five pounds add three pounds of white sugar, one 

 quart vinegar, and cloves, cinnamon, and allspice to 

 suit. Boil all together until fruit is tender. Put the 

 fruit in jars, boil down the syrup until there is just 

 enough to cover, and pour over scalding hot. 



PICKLED MANGOES 



Let the mangoes, or young musk-melons, lie in 

 salted water strong enough to bear an egg for two 

 weeks, then soak them in pure water for two days, 

 changing the water two or three times; then re- 

 move the seeds and put the mangoes in a kettle, 

 first a layer of mangoes and then a layer of grape 

 leaves and then mangoes, and so on, until all are 

 in, covering the mangoes with leaves. Add a lump 

 of alum as large as a hickory nut, pour vinegar 

 over them, and boil them ten or fifteen minutes; 

 remove the leaves and let the pickles stand in this 

 vinegar for a week; then stuff them with the fol- 

 lowing mixture: One pound of ginger, soaked in 

 brine for a day or two and cut in slices, one ounce 

 of black pepper, one of mace, one of allspice, one 



of tumeric, half a pound of garlic, soaked in brine 



[188] 



