3 lbs. white portion rind, cubed
5 c. sugar
1 c. cold water
2 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole cinnamon or 2 sticks
1 tbsp. whole allspice
1 lemon, sliced

Let cubes stand in slated water to cover overnight. (2 tablespoons salt to 1 quart water) Drain. Cover with fresh water and cook until tender. Drain. Combine sugar, water and vinegar. Tie spices and lemon in cheese cloth bag and add to syrup. Boil 5 minutes. Add melon rind and cook until transparent, about 45 minutes. Pack in hot sterilized jars. Yield: 1 quart.