• 7 lbs. rind (skinned)
• 3½ lb. gran. sugar
• 1 pt. white vinegar
• ½ t oil of cloves
• ½ t oil of cinnamon

Wash rind, and cut into desired size, 1"?1", or oblong. Cover rind with boiling water. Parboil in this water until the rind can be pierced with a fork, but not too soft. Bring sirup, made of remaining ingredients, to boil. Pour over drained rind. Cover tightly and put in cool place overnight. In the morning drain off sirup, boil for few minutes and pour over rind again. Do the same thing the next morning. On 3rd morning heat rind in sirup slowly until boiling. Fill sterilized jars, cover with wax and seal.