12 c. cut up melon rind
12 c. white sugar
1 qt. white vinegar
20 drops oil of cinnamon
20 drops oil of cloves

First, peel rind, leaving a little of pink meat; cover with water and refrigerate 24 hours. Second, drain; cover with water. Boil for 10 minutes. Third, drain well again. Mix spices, vinegar and sugar Pour over rind and put back in refrigerator for 24 hours. Fourth, take out of refrigerator and bring to a boil for 8 minutes on high. Put in refrigerator for 5 days. Pack in jars, cold.

Note: Be sure to measure the drops of cloves and cinnamon with a medicine dropper. Also, refrigerate before serving for extra crispness.