Watermelon rind. Ginger root. 1 quart vinegar. Cinnamon sticks. 3 lbs. (6 cups) sugar. 1 bottle maraschino cherries.

Cut some watermelon rind into pieces about two inches square. Soak them in a weak brine over night, then rinse and drop into a strong alum water. Put the sugar, vinegar, ginger root, and cinnamon sticks to taste into an enameled saucepan and cook to a syrup.

Drain the watermelon rinds and pour the syrup over them. Scald the syrup for three mornings, always pour it boiling hot over the rinds, then add the cherries and divide into sterilized jars.

Seal tight.