Two dozen large cucumber sour pickles, one dozen small cucumber sweet pickles. Soak in clear water for two days, changing water several times. Peel the large cucumbers and cut in long strips, thick rounds and other fancy shapes, place in a jar with the small cucumbers, one can each of canned peaches, sliced pineapple, and white cherries; drain juice from pineapple and cherries, but retain the peach juice, put these in another jar. In another jar put one pound of figs washed well, and two pounds of raisins on the stem washed in hot water. Make a syrup of four pounds of light brown sugar and one-half gallon of cider vinegar, to which add two table-spoonfuls ground mustard, five cents worth each of mace and cloves (whole), stick cinnamon and mustard seed; boil to a thick syrup, divide into three parts and pour over the jar of cucumbers, the jar of canned fruit and the jar of figs and raisins, close tight. Will be ready in a week or ten days. The canned fruit will take the vinegar sooner and may be prepared several days after the cucumbers. - Mrs, K. W. Williams, Cyn-thiana, Ky.