Remove the green outer peel of the melon, and scrape away the soft inner part. Cut the rind into strips or fancy "shapes" and steam it for three hours in a closely covered preserving kettle, lining this and covering the rind with grape-leaves (if you can get them). In any case scatter a little powdered alum over each layer of citron. Two teaspoonfuls will be enough for the whole kettleful. There should be enough water put in to just cover the rind.

When this has steamed for three hours, take it out and throw it at once into very cold water. Let it soak for four hours, changing the water four times.

Make a syrup of a quart of water and two pounds and a half of granulated sugar, boiling and skimming it until the scum ceases to rise. When it reaches this point drop in the rind and let it simmer until tender enough to be pierced with a straw. Take it out with a skimmer, spread it out on flat dishes, and let it stand in the sun for a couple of hours. Add to the syrup a small lemon, sliced, and a little sliced green ginger-root for every pound of the rind, boil the syrup for about ten minutes and set it aside. When the rind is cool put it in the jars, let the syrup come to a boil and pour it over the rind. Seal when it is cool.