Slice the cucumbers about one inch thick, and boil for an hour in weak alum water, then take them out and lay them in cold water, leaving them until perfectly cold, then boil again in fresh alum water half an hour. Drain the fruit well, and make a syrup of one pound of sugar to each pound of fruit. To four pounds of fruit one pound cider vinegar. Boil the syrup, then put in the fruit, and let it boil until it is transparent. Add mace, and if the syrup is not thick enough continue to boil it after the fruit is removed. When cold sprinkle in some white mustard seed.