25 cucumbers
1 qt. vinegar
2 cinnamon sticks
2 tbsp. whole cloves
1 tsp. alum
3 (scant) qts. of sugar
1/2 tsp. powdered mace

Soak in brine strong enough to float an egg (1 pint pickling salt to 1 gal. water put on cucumbers cold. Soak 2 weeks).

Soak cucumbers one day in clear water. Slice crosswise (not to thin). Let stand overnight in alum water put spices in a bag. Heat above solution, pour over pickles. Repeat four consecutive days. Pack in jars and pour over hot syrup and seal.