CUCUMBER MANGOES

6 large cucumbers
2 ozs. mustard seeds
2 ozs. chopped garlic
2 quarts (8 cups) vinegar
1 oz. white whole peppers
1 oz. bruised ginger
4 blades mace
2 ozs. salt
1 oz. mustard
1 oz. scraped horseradish
½ cupful currants

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their ends in two large earthenware dishes. Put the vinegar into a pan, add the whole peppers, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horseradish. Cover the pickle closely and set aside for a month.