Cut the rind into various shapes, and put it into salt and water for one night. Boil it in clear water three times; in the second water throw a piece of alum. Keep the rind closely covered with leaves while boiling, and after each "boil" throw it immediately out of the boiling water into clear cold water, in which let it remain until it gets cool. When it can be pierced with a straw it is sufficiently done. Have a syrup prepared of one and a quarter pounds of sugar, to each pound of rind.

After draining the water from the rind through a cullender, throw it into the syrup with lemon peel cut into strips, or, if preferred, green ginger. Let it boil slowly until quite transparent.