Watermelon pickles.
--A lady friend, says a Trenton (N. J.) paper, sends us the following:‘ Ten pounds of watermelon rinds boiled in pure water until they are tender; drain the water off, then make a syrup of two pounds of sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be boiled and poured over the melon rinds boiling hot. Drain the syrup off, and let it come to a boil, and pour it over the melon three days in succession. The rinds prepared in this way far surpass any pickles we ever tasted. It will keep from one year to another.
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