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Sweet Pickled Muskmelon

Select hard melons sufficiently ripe to be wellflavored. Cut in slices and remove the rind and seed portion. To each quart of cold water add one fourth a cup of salt; pour this over the prepared melon to cover well and let stand over night. Drain and set to cook in boiling water.

Cook only a few pieces at a time, and remove each the instant it is tender. If cooked longer, the shape will be spoiled. For seven pounds of melon, make a syrup of four pounds of sugar, three cups of vinegar, half a cup of cloves, and a full cup of cinnamon bark in small pieces.

Pour the syrup over the melon and let stand over night, then drain off the syrup and pack the melon in jars; reduce the syrup by boiling, then use to fill the jars.