PICKLED CUCUMBERS

Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them in a tub with one and a half cupful of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed and pour over the pickles.