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Watermelon or Citron Preserves

10 lbs. melon rind. 10 lbs. sugar. 1 cup cinnamon bark. 1/4 lb. ginger root. 1/2 oz. alum. 1/2 cup salt. 7 quarts water.

Peel melon rind, cutting off green and pink, cut in any shape desired. Put into one gallon water, adding salt and alum, and let stand until brittle. Drain and put in vessel. Put on with enough water to cover, add ginger, cook until tender. Make sirup of sugar water and cinnamon. Drain the rind and add to the sirup with ginger. Cook until sirup is thick, from thirty minutes to one hour. Put in jars, let cool, cover with paraffin and seal.