Maraschino, Noyeau, or Kirsch; put the mixture into the charged freezer and freeze it to the consistency of a batter; add to it half a pint of stiffly-whipped and slightly-sweetened cream, refreeze it, and line a melon mould with it about one inch thick; fill up the inside of the mould with a cream prepared as below; fasten up the mould and put it into the charged ice cave for two and a half to three hours, during which time occasionally turn it from side to side so that the ice becomes evenly frozen. When ready to serve, dip the mould into cold water and turn out the melon on to a border of ice, prepared as below, that is placed in the centre of a dish on a dish-paper; garnish with small assorted shapes of the cream ice as for the centre that have been frozen in small moulds in the charged ice cave, also with little sprigs of maidenhair fern. Use for a dinner or dessert ice.