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Cucumber Pickle

2 gallons good vinegar. 1 cup bruised ginger. 1 cup mustard-seed. 1 cup garlic. 2 onions chopped fine. 1/2 teacup black pepper. 1 teacup celery-seed. 1/2 ounce mace. 1/2 ounce cloves. 1/2 ounce turmeric. 1 Pod red pepper. 1 handful horseradish. 3 pounds brown sugar.

After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.--Mrs. P. W.