25 cucumbers
1 gal. water
1 qt. pickling salt

Wash and put in jars and cover with water and salt. Let stand 2 weeks. Wash in clear water several times and cut into chunks. Cover with cold water and 2 teaspoons alum. Let stand 24 hours. Wash and drain well. Put back in jar and cover with the following syrup:

1 qt. vinegar
1 qt. sugar
2 tsp. celery seed

Put in cloth bag:

2 sticks cinnamon
2 tsp. ground mace
1 tsp. whole cloves
1 tsp. mustard seed

Bring to boil and pour over pickles. Drain syrup off each morning for 4 days, adding 1 cup sugar each morning. The fourth morning pack in jars adding syrup and seal.