Spiced Melons
Quarter, peel, and cut into preferred size the pieces of melon. When weighed place in earthen jar; pour over them cold vinegar and let stand over night. Then drain and for every seven pounds of melons make a syrup of three pounds of sugar, a teaspoon each of allspice and cloves, a little grated nutmeg, and a few bits of stick cinnamon. Boil several minutes after commencing to simmer. Pour this over the melons; cover them and let stand over night. Repeat this twice, the last time simmering until melon is tender and translucent, though firm. Place in heated jars and pour the spiced syrup over them, then seal.