2 lb. watermelon
Lime-water made from: 1 qtsp. water and 1 tbsp. lime
1 qt. Cider vinegar
1 c. water
5 c. sugar (2-1/2 lb)
1 tbsp. allspice
1 tbsp. cloves
6 small pieces stick cinnamon

Pare and remove all green and pink portions from watermelon rind. Cut it in the desired shape or size, and soak for 2-3 hours in lime water. Drain the watermelon rind. Cover it with fresh cold water. Cook for 1 hour or until tender. Drain the watermelon. Cover with a weak vinegar (1 c. of vinegar in 2 cups water) and allow to stand overnight. Discard the liquid next morning and make sirup of the 3 cups of vinegar, 1/2 c. water, sugar, spice. Heat the sirup to 180°F. Cover and infuse for 1 hour. Add the drained watermelon and cook gently for 2 hour or until the sirup is fairly thick. Seal. Process in a water-bath canner for 15 minutes.