Muskmelon Pickles

From a
1902
cook book
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Pare the Rind off ripe,
spicy green Melons,
remove the seeds,
and cut into thick slices.
Weigh as for Peaches,
7 lbs. of Fruit and 3 3/4 lbs. of Sugar,
and put the Sugar over with enough Water
to readily dissolve it.
Boil and skim it until clear,
then pour it over the Melon in a crock.
Repeat this for 3 mornings,
but on the 3rd add 1 c. of Vinegar to
each 3 pints of Syrup
and boil it up with a cupful of Spices in a bag.
Pour it over the Melon in jars and seal at once.
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