7 lbs. watermelon rind
5 lbs. sugar (white and light brown, mixed)
1 tsp. lump alum
1 qt. vinegar
1 pt. water
6 sticks cinnamon
1 tbsp. cloves, put in cloth bag

Pare rind; cut into strips. Boil until tender and clear in water with 1/2 teaspoon salt and alum. Drain. Chill in ice water; dry on cloth. Boil sugar, vinegar, and water to a light syrup; add spices and melon rind; boil until clear. Remove spices; pour in jars and seal. Let stand several weeks before using.