Wipe the cucumbers well after taking them out of the brine. Let them soak a few days in vinegar. Wipe them dry again. If preferred cut the cucumbers in slices about a . quarter inch thick. Divide the cucumbers into three or four parts, and between each part put the following: Allspice, cloves, mace, nutmegs, and peppers in the same quantities as you use in yellow pickle, about two ounces to seventy-five cucumbers, also celery seed - but fresh celery is better - and a little onion. Between each layer put this mixture, with plenty of brown sugar, allowing six or eight pounds to a large jar. Cover with strong vinegar. Tie the mouth of the jar securely, and place it in a large iron pot filled with water. Let it boil until you can run a straw through the pickles.