Show CURING GREEN AND RIPE MANGO MELONS fruits respond quite readily to action of brine prepared by the united states department of agriculture mango melons are known in different parts af pf atthe the country by different names such as garden lemons vine peach and vegetable orange when ripe tills this vegetable very much resembles a small spherical lemon both green and ripe mangoes manghes can be cured by brining says the united states department part ment of agriculture the green mangoes manghes are commonly used for making stuffed mangoes manghes man goes while the ripe mangoes manghes man goes after freshening can be made into sweet preserves very simi lar to those made from watermelon rind to prepare mango melons for brining cut off about a fifth of the melon from the stem end remove the seeds and then replace the small end and fasten with wooden toothpicks sometimes this Is done after brinan brining but it Is best to do it beforehand it has been found that these fruits respond very readily to the action of brine A 40 per cent brine made by dissolving one pound of salt in nine pints of water la Is the most satisfactory strength to use for mango melons As the brine must be maintained at the same strength throughout the entire process of curing and as juices juice which dilute the brine are drawn out of all products it Is necessary to add salt from time to time A which Is a simple inexpensive piece of apparatus Is the best means of determining when the brine Is of the required strength its use Is recommended wherever possible especially if any quantity Is being handled lack lacking a a simple bousi house ld III test tor for a 40 per cent brine Is bodro a fresh egg in it the egg should barely float being almost S submerged A keg or stone jar Is satisfactory for brining kegs must be well washed with hot water and soaked overnight with fresh water to be sure they are watertight round board covers coated with hot paraffin are used to keep the vegetable submerged in the brine clean bricks are used as weights another large round wood cover over itce ft top of each keg Is necessary to keep out dirt and dust at frequent intervals it Is necessary to remove with a large wooden spoon the scum which forms on the surface this contains wild yeast molds and various organisms covers and weights should be washed and the strength of the brine tested whenever the scum Is being cared tor for |