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Cucumber Pickles

Use the smallest cucumbers you can procure, making two and one-half inches the limit of length. To each one hundred cucumbers allow one ounce of mustard seed, one ounce of cloves, one large tablespoon of salt, one cup of sugar and two small red peppers. Put the spices in thin muslin bags, using at least two bags to each one hundred pickles. Place the cucumbers in a kettle on the stove with enough good vinegar to cover them; also place the bags of spices in the vinegar, together with the peppers cut in slices. Heat the vinegar as slowly as possible; and when it is scalding hot the pickles are ready to set away. If this recipe is carefully followed, perfectly satisfactory results will be obtained.