2 ounces allspice.
1 ounce nutmeg.
¼ pound horseradish scraped, sliced, but not dried.
1 ounce turmeric.
4 ounces black mustard-seed.
1 ounce coriander-seed.
2 ounces garlic, or onion.
2 pounds brown sugar.
Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed—hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place.