Melons, to pickle.—Take a couple of melons before they are quite ripe, pare off the rinds, remove all the seeds, and slice the flesh about half an inch thick. Steep these in good white wine vinegar for a week or ten days, then cover them with cold fresh vinegar and simmer them very gently in this, till perfectly tender. Now drain them thoroughly on a reversed sieve, and when cold, stick each slice with a couple of cloves, put them into glass jars and cover with cold syrup made by boiling together a pint of water and 10oz. of sugar for twenty minutes. In a week, lift them out of this syrup, drain them a little, again put them into glass jars and pour over them sufficient white wine vinegar (previously scalded and allowed to get cool) to cover them perfectly, and cover down. This is a German recipe, and is an excellent way of using up the last melons of the season, which will not ripen properly. The melons should be about three days or so of being ripe.