Proceed as directed for Preserved Watermelon Rind until you reach the point where the pieces of rind are put into the syrup. Weigh them then and make for the pickles a syrup of a pound of sugar and a half cupful of water for every pound of the rind. Add to this a half ounce of sliced ginger-root for every eight pounds of sugar. Heat the sugar and water slowly and when they are hot lay in the rinds. Let them simmer very slowly until clear and tender, take them out, spread them upon dishes, add to the syrup a pint of vinegar for every pound of rind, a tablespoonful, each, of ground mace, cloves, and cinnamon tied up in thin muslin, and a tablespoonful of turmeric to every eight pounds of rind. When the syrup boils, put in the rind again, let it simmer fifteen minutes and put it up in glass jars. It must season two or three weeks before it is ready for use.