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Pumpkin.
Choose a fine grained, high colored pumpkin, fully
ripe, cut it in thin slices, about four inches long and two
wide ; to two pounds of pumpkin, put two pounds of sugar
in a bowl ; cut the peel of two lemons in rings, and
squeeze the juice over the pumpkin, let iot stand all night ;
the next day put it on to preserve with two tea-cups of
water, let it cook gently till the pumpkin seems clear and
crisp ; take it up, scald the lemon peel, and boil it in the
syrup ; cool it on dishes, and put it in a jar.

Ginger.
Scrape the outside from the green ginger, and boil it
in a little water, till it is soft, then take it out, and scrape
off any spots that are on it, make a syrup of half a pint
of water to a pound of sugar and ginger, let it boil slowly
about half an hour ; take it up and boil the syrup a little longer.

Citron Melon.
Pare the melon and cut it in slices half an inch thick,
without the seeds ; let it lay in salt and water for an
hour, and boil it in strong ginger tea ; make a thin syrup
and boil it again, then make a syrup of a pound of sugar
to a pound of citron, and boil it in this till it is clear ;
season it with mace and lemon peel.

Water-melon Rinds.
Cut the rinds in any form you please, put them in