8 lb. rind (peeled & cut into chunks, leaving faint pint)
1 qt. white vinegar
6 lb. sugar
2 tbsp. whole cloves
4 tbsp. whole allspice
6 sticks cinnamon
1 tsp. alum

Cover rind with water; add 1 teaspoon powdered alum. Cook until clear (translucent and tender), not mushy. Cook sugar and vinegar together until it boils, about 10 minutes. Drain water off rind and pour syrup over it. let sit overnight. Drain syrup, bring to boil with bag of spice. Pour back over melon. Repeat 3 days. Put in jars. Use spice as decorations in jars if desired.