SYRUP:

1 pt. water that melon was cooked in
3 1/2 tbsp. sugar
1/2 tsp. oil of cinnamon
1/2 tsp. oil of cloves
Pinch of salt
1 pt. vinegar

Trim 7 pounds watermelon rind and cut in cubes. Cover with water and cook until rind can be pierced with fork. Drain, saving 2 cups of water. Make syrup (above).

Pour syrup over rind, sit overnight. Next day pour syrup off and bring syrup to a boil. Pour syrup over rind after it has boiled. Do this 2 more mornings and then heat both syrup and rind together. Put in jars.