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4 c Sugar
3 c Water
1 tb Allspice
1 tb Whole cloves
1 lg Stick cinnamon
1 c Vinegar
Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear.
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