Slice twenty-four good-sized cucumbers, put them into a preserving kettle with enough vinegar to cover them and boil them for an hour. Let them stand in the hot vinegar while you prepare the following pickle:

One cupful of sugar; one teaspoonful, each, of mace, allspice, and cloves; one tablespoonful, each, of sliced garlic, ground horse-radish, cinnamon, ginger, celery seed, black pepper, and turmeric, and a half teaspoonful of cayenne ; one gallon of cider vinegar. Into this put the sliced cucumbers, simmer two hours, and put into jars.