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Preserved Cucumbers

Select small, well-formed cucumbers, boil for two or three minutes; take out of the water and pierce with a needle in three or four places and let drain. Allow to every pound of cucumber one pound of sugar and one pint of water; put all in a stewpan; add one stick of ginger and the rind of a lemon; simmer at side of the fire for about five minutes. Then take out the cucumbers and place in a jar; skim the syrup and pour over them; cover the jar tightly and let stand for two or three days. Strain off the syrup, give it another boiling, pour it again over the cucumbers, tie a bladder on the jar and keep in a cool place.