Categories: Pickles 
      Yield: 6 servings 
  
      4 c  Sugar                               1 lg Stick cinnamon 
      3 c  Water                               1 c  Vinegar 
      1 tb Allspice                                 Cantaloupe rind 
      1 tb Whole cloves                    
  
  Select melons which are slightly under ripe.  Remove rind and all soft 
  portion.  Cut in pieces suitable for serving.  Cover with a brine made by 
  dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. 
  Rinse in cold water.  Add rind to sirup made of remaining ingredients. 
  There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand 
  overnight. Boil slowly until rind is clear. The Household Searchlight