10 lb. chuck pickles soaked in coarse salt water for 3 days (1 pt. salt to 9 pts. water)

Pour off. Put clear water on for 3 days. (Change each day.) Drain well. Heat in weak vinegar with alum the size of walnuts for 2 hours but do not boil. Pour off. Combine:

3 lb. sugar (scant 12 cups)
3 pts. vinegar
1 oz. celery seed (6 tbsp.)
1 oz. allspice (6 tbsp.)
1 oz. cinnamon bark or buds

Put pickles in jars and cover with this mixture. Seal at once.