The melon must be a little underripe but not green. A very ripe melon will be fragile, but a green one will have no aroma. Peel, seed, and cut the melon into pieces as for eating. And to avoid having any thin ends, cut them off. Stud each piece of melon with several cloves, place in a basin, and cover with good vinegar. Set aside for 24 hours, then bring the melon to a boil in that same vinegar until the melon becomes a tiny bit tender. Line a sieve with a napkin folded into four, and pour on the melon to strain the vinegar. Prepare a thick syrup such as is made for jam, using 3 glasses sugar, 2 glasses water, and 1 glass strained vinegar. Cool and pour over the melon.