Take young cucumbers, a little longer than your middle finger, allowing 1 pt. of salt for every hundred. Sprinkle in layers, pour on boiling water and let stand one week (with a weight to keep them under the brine). Wash the salt off, and soak 1 day and night in fair water, changing this 4 times. With a small knife slit down one side, dig out the seeds, stuff with a mixture of 2 cups of seeded chopped raisins, 1/2 cup citron, chopped very fine, and 1/2 cup candied cherries, also chopped. Sew up incision with fine thread. Weigh them and make a syrup, allowing 1 lb. sugar to every one of cucumbers, with a pint of water. Heat to a sharp boil, skim, drop in the fruit, and simmer very slowly 1 hour. Take up the fruit and spread on a platter. Boil down the syrup with a little ginger root added. When thick put in the cucumbers again, simmer 5 minutes to heat through, then put in glass jars, sealing when cold. An odd and delicious sweet pickle. (Cut in slices and lay them down flat.)