Wash 2 dozen large cucumbers and put in salt brine for 1 week. Use coarse salt and brine enough to float an egg.

On the eighth day, put pickles with boiling water, leave overnight.

On the ninth day, drain and slice, then cover with boiling water. Add lump of alum the size of a walnut. Add 2 tablespoons horseradish (powdered) let stand overnight.

On the tenth day, drain again and cover with boiling water. Let stand until cool. Drain and cover with:

1 tsp. celery seeds
1 tbsp. whole cloves
6 qt. sugar
1 stick cinnamon

Let stand overnight and drain. Reheat and put over pickles. Do this for 4 days. Heat vinegar and pour in jars or 4th day place cucumbers in jars and seal.