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Cucumber Pickles

Place the cucumbers in rather thick layers in a jar and sprinkle each layer with salt, using perhaps a cupful to a hundred mediumsized cucumbers, and cover with water. In the morning turn off the brine, scald it and pour over them. Do this three mornings; the fourth morning drain. Scald vinegar (in proportion of one quart to a hundred) with a bag of spices and pour over the pickles, add a small piece of alum and cover all with horseradish leaves. Then cover the jar closely and they will keep until eaten.

— Mrs. Charles E. Willard