1. Soak the fruit in salt water three days, in fresh water three days, boil in alum water; soak in fresh water over a day and night, changing the water several times; boil in ginger water; to one pound of fruit, one and one-fourth pounds of sugar, and put in ginger and mace; flavor with oil of lemon.

2. After cutting your rind properly, boil it in clean water, with vine leaves between each layer; a piece of alum, the size of a hickory nut, is sufficient for a kettleful; after boiling it, put it into ice-water to cool; then repeat this a second time, each time putting it to cool; each time boiling one hour; prepare the syrup with one and one-fourth pounds of sugar to each pound of fruit; green ginger boiled in the water you make your syrup with, flavors it, or three lemons to six pounds of fruit; if the syrup thickens too fast, add a little water. The rind should be boiled in the water untill clear and green.

Sweet Pickled Watermelon Rinds

Prepare the rinds and put into weak vinegar and water for twelve hours; then boil them tender in the same water; drain well, and prepare to a pint of vinegar one pound of sugar, mace, allspice, cloves, stick cinnamon; put the rinds in a jar, and pour this over them.