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Pickled Cucumbers

Prepare and quarter ripe cucumbers, take out seeds, clean, lay in brine that will float an egg nine days, stirring every day, take out and put in clear water one day, lay in alum-water (a lump of alum size of a medium hulled hickory-nut to a gallon of water) over night, make syrup of a pint good cider vinegar, pound brown sugar, two table-spoons each broken cinnamon bark, mace, and pepper grains; make syrup (three pints of sugar to a quart of vinegar) enough to cover the slices, lay them in, and cook till tender. -Mrs. M. L. France.