Peel the melons, remove the seeds and cut into small slices about 1/2 inch thick. For every 6 lbs melon allow 3 lbs sugar, the juice and yellow rind of 4 lemons and a small piece of green ginger root. Boil the melons in a little water about 1/2 hour, or until they look clear and can be pierced with a straw. Then drain, cover with cold water and let stand over night. Next morning tie the ginger root in a cheese cloth bag and boil it in 3 pts water until the water is highly flavored with the ginger. Then remove the ginger, add the sugar, and when the sugar is melted, add the thin yellow peel of the lemons and boil and skim until no more skum rises. Remove the lemon peel and add the lemon juice and the sliced citron, thoroughly drained from the cold water, and boil all together until the citron is quite transparent and soft, but not soft enough to break. Can while hot in air-tight jars.-[Miss J. R. W., Kan.