4 lb. white rind of round watermelon
1 tbsp. slack lime (calcium hydroxide), dissolved in 2 qt. cold water
2 tbsp. whole cloves
10 (2 inch) pieces stick cinnamon
1 qt. white vinegar
4 lb. sugar
Dozen (1 pt.) sterile jars

Trim off pink and green rind from white rind. Cut white rind into bite size chunks. Set aside pink melon for later enjoyment. Put white rind meat into bowl and soak 1 hour in lime water. Drain and cover with fresh water and cook 1 1/2 hours. Drain again. Tie spices in thin bag of cloth. Bring to boil spices, vinegar and 1 quart water and sugar. Add rind. Boil gently for 2 hours. Remove bag of spices and put into sterile jars.