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Sweet Pickled Casaba Melon

The melons should not be too ripe; cut in sections, remove outer rind, and the inner soft portion with seeds. Cut the sections in small pieces of as nearly uniform shape as possible; cover with salted water, and let stand over night. Drain, rinse in cold water, and drain again. Weigh the melon. Set the pieces of melon over the fire in boiling water and let cook until tender. Make a syrup of sugar equal to half the weight of the melon, a cup of vinegar, and two cups of water for each three pounds of sugar. Press two cloves into each piece of melon, and for three pounds of melon add three long sticks of cinnamon. Cook the melon in the syrup until transparent; skim into jars, return all of the syrup to the fire to reduce until quite thick, then pour over the melon in the jars, fill the jars to overflow, and at once adjust sterilized covers.