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Pickled Watermelon Rind

Pare and cut into thick slices, the rind of a good-sized watermelon. Boil one ounce of alum in a gallon of water and pour over the sliced melon, letting it stand on the back of the stove for a half day. Remove from the alum water and let it lie in cold water until cold; drain. Have ready a quart of vinegar, three pounds of brown sugar, an ounce of stick cinnamon and half an ounce of cloves. Boil sugar and vinegar; strain; add the spices and rind, and boil until the rind is soft.