7 lbs. rinds
7 c. sugar
1 pt. vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Peel and cut melon in pieces. Soak rinds in 1/4 cup salt overnight. Drain. Cook in clear water until tender. Boil syrup; pour over rind and let stand overnight. For the next three mornings, pour back on rind. On third day, put in jars and seal.