4 lb. melon rind (white part only)
2 lemons
9 c. sugar
Cinnamon, cloves and ginger

Peel and cube 4 pounds of white meat of rind. Soak in salt solution (1 1/2 tablespoons salt to 2 quarts water) overnight. Drain. Parboil in fresh water. Drain again. Make a syrup of 9 cup sugar and 8 cups water, add the 2 lemons sliced thin. If desired, add a little ginger, cinnamon and cloves to taste. Put rind in syrup and boil slowly until tender. Pack in hot jars and seal.