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Preserved Citron Melon

To five pounds citron melon take three pounds sugar, nine lemons, two ounces green ginger root, and one teaspoon powdered alum. Peel melon and cut into rather thin slices, boiling until clear and tender in water containing the alum. Drain and wash in cold water. Have ready a syrup prepared by cooking together the sugar and juice of eight of the lemons, adding grated rinds of three and the ginger root, and cooking until clear and rather thick. Place in it the citron melon with one sliced lemon; place the melon in heated jars; pour into them the boiling syrup and seal while hot.