Place the cucumber in a stone jar. Make a strong brine, strong enough to bear up an egg; pour it over them boiling hot, let them stand over night, in the morning pour off the brine and wipe the cucumbers dry, put them in a preserving kettle and pour over them enough cider-vinegar to cover them; put in also the following spices for four hundred pickles: Two ounces whole cloves, two tablespoonfuls white mustard seed, several strips horseradish, four or five sticks cinnamon, coffee-cupful brown sugar, two ounces allspice, four small red peppers cut in small pieces and the seed taken out, three onions sliced. Let all come to a boil, boil for five minutes, and put boiling hot over cucumbers.
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