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Small Cucumber Pickles

Wash and wipe carefully a hundred tiny cucumbers, place them in jars. Put sufficient water in a porcelain-lined kettle to cover the cucumbers. When the water is boiling hot stir in enough salt to make a brine that will bear an egg. Pour this boiling brine over the cucumbers. Let them stand twenty-four hours, then take them out, wipe each carefully without bruising, place them in clean jars. Put sufficient vinegar in a porcelain kettle to cover them, add one onion sliced, twelve whole cloves, one ounce of mustard seed, three blades of mace. Let these come to boiling point, pour over the pickles, add two tablespoon fuls of chopped horse-radish, stand aside to cool. They will be ready to use in two weeks and will keep all winter. 100 small cucumbers,