Categories: Condiment, Preserve 
      Yield: 6 servings 
  
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  Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches wide. 
  Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let 
  stand overnight.  Drain.  Cover with water and boil 10 minutes. Drain. 
  Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1 
  thinly sliced lemon to each 3 quarts rind. Add whole spices if desired. 
  cook slowly until rind is tender and clear. The Household Searchlight