Pickled watermelon rind
Allow three pounds of brown sugar to each quart of vinegar. Bruise four ounces of stick cinnamon and two ounces of cloves; tie in a mustard bag and boil five minutes with the vinegar. Pour this over the pared and sliced rind and let it remain twenty-four hours. Drain off the liquid, reheat and pour over the rind again, and let it stand for twenty-four hours. Then boil all together for a short time, and put into jars.