Melons.
Wipe watermelons clean when they are taken from the ice. They should lie on, or in ice, for at least four hours before they are eaten. Carve at table by slicing off each end, then cutting the middle in sharp, long points, letting the knife go half way through the melon at every stroke. Pull the halves apart, and you will have a dentated crown.
Wash nutmeg and muskmelons; wipe dry; cut in two, scrape out the seeds, and put a lump of ice in each half.
Eat with sugar, or with mixed pepper and salt.