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To pickle Melons 4
Gather y^r melons before they be ripe, while
they are green in y^e inside. Cutt down one of
y^e Creses, or ribbs of the melon, & cutt out a piece
all y^e way that with y^r finger, or any thing
else gett out all y^e seed Very cleane. Then putt
'em into an earthen pan, & fill it up with
scalding = vo vinegar, and a handfull of salt.
Cover them up Very close, & lett 'em stand a
week. Then take them out, & fill them with
bruis'd mustard=seed with two or 3 cloves of
garlick, and some bitts of whole ginger in
each Mellon. Put them out into y^e pott or
glass you designe to keepe 'em in, and take
fresh vineager, & as much Lime juice as
will be one part in thee of y^r pickle. Boy
le it, & y^r vineager together with a hand=
full of salt, & mustard seed. Pour it scal=
ding hott upon y^r Melons. Cover them close
and when they are cold tye them up. The vin
eager must be very small. Scald y^r pickle