Carefully save the white rind and peel it. Cut it into rather long thick pieces, about the size and thickness of a small cucumber pickle. Take the juice and rind of two large lemons and cook with a piece of white ginger until tender. Take the weight of the melon fruit in sugar and enough water to dissolve it. When the syrup has cooked until it ropes; add the lemon juice, rind and fruit. Then cool all together until clear.