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Sweet Pickle of Stuffed Cucumbers

Select the large yellow cucumbers, when perfectly sound and fresh. Pare and cut off a piece about an inch in length at one end. Remove all the seeds and soft pulp and fasten each end securely with a thread to the cucumber to which it belongs. Then lay them in a salt brine forty-eight hours, allowing one tablespoonful of salt to each quart of water, changing the water after the first twentyfour hours. Next lay in clear water for twenty-four hours, changing it frequently so all the salt will be extracted. This process is for the purpose of hardening them. Make a filling of raisins, figs and citron, in the proportion of one pound of raisins, one-half pound of figs, one-quarter of a pound of citron. Seed the raisins, cut all fine, add one teaspoonful of ground cinnamon and mix well. Fill the cucumbers with this mixture and sew each end tightly to the cucumber from which it was taken. Make a syrup of two pounds of granulated sugar to one pint of vinegar of medium strength and to which add (tied in a cloth) onehalf of an ounce of whole cinnamon, one-half teaspoonful of nutmeg, one-half a teaspoonful of whole cloves. Add the cucumbers and boil until they are tender and clear, about one hour. When done, bottle and seal immediately.