Peel watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon. Heat a large pot of boiling water; drop rind in and boil for 5 minutes. S. Drain and cool.

Dissolve slaked lime in 2 quarts cold water. Pour over rind; let stand for 4 hours. Drain and rinse thoroughly. Cover rind with cold water and bring to boil; boil till rind is tender and drain.

Combine 4 1/2 cups sugar, 2 cups vinegar and 8 cups water. Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag). Bring to boil; boil for 5 minutes. Add rind and return to boil. Lower heat and simmer for 30 minutes. Leave rind standing in syrup in cool place between 12 and 24 hours.

Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil. Reduce heat and simmer until rind is transparent and syrup is almost as thick as honey. If syrup gets too thick before rind becomes transparent, add 1/2 cup hot water, a little at a time, as needed.

Discard bag. Pack boiling rind and syrup into hot jars and seal. Store at least a month before serving.