Lemons. No. 6.
Boil them in water and afterwards in vinegar and sugar, and then cut them in slices.
Lemons, or Oranges.
Select fruit free from spots; lay them gently in a barrel. Take pure water, and make it so strong with bay-salt as that it would bear an egg; with this brine fill up the barrel, and close it tight.
Mango Cossundria, or Pickle.
Take of green mangoes two pounds, green ginger one pound, yellow mustard seed one pound; half dried chives, garlic, salt, mustard, oil, of each two ounces; fine vinegar, four bottles. Cut the mangoes in slices lengthwise, and place them in the sun till half dried. Slice the ginger also; put the whole in a jar well closed, and set it in the sun for a month. This pickle will keep for years, and improves by age.
Melons.
Scoop your melons clean from the pulp; fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best white wine vinegar, a quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or a little ginger; let the vinegar and spice boil together, and when boiling hot pour it over the fruit, and tie them down very close for two or three days; but, if you wish to have them green, let them be put over a fire in their pickle in a metal pot, until they are scalding hot and green; then pour them into pots, and stop them close down, and, when cold, cover them with wet bladder and leather.