Select medium sized cucumbers and allow to stand for 3 days in brine (1 cup salt to 1 gallon water). Then drain and let stand 3 days in cold water. On the seventh day cut in chunks. Cook in weak vinegar until tender. Let stand 3 days and then drain.

SYRUP:

3 lb. syrup
1 stick cinnamon
1 pt. vinegar
1 tbsp. mustard seed
1/2 tsp. whole cloves
1/2 tsp. whole allspice
1/2 tsp. celery seed

Pour hot syrup over pickles for 3 mornings (seal).