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Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches
wide. Cover with brine made by dissolving 1 tablespoon salt in 1
quart water. Let stand overnight. Drain. Cover with water and boil
10 minutes. Drain. Cover with a heavy sirup made of 1 part sugar and
1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add
whole spices if desired. cook slowly until rind is tender and clear.
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