Wash the cucumbers, selecting nice small ones, of about a finger in length. Cover them with a strong brine, sufficiently strong to bear an egg. Put a cover over the jar, and let them stand for about three days. Then take them out and throw away the brine, rejecting all the Pickles that have become soft under pressure. Put into a kettle of fresh water, and add a little powdered alum, allowing about a quarter of a teaspoonful, or a piece about half the size of a bird’s egg, to one gallon of liquid. Put a close lid over all the boiler, and steam, without letting them boil, for about four or five hours. To one hundred small Cucumbers or a gallon, allow three dozen black peppers, one dozen blades of mace, three dozen cloves, one dozen allspice, all whole, and one cup of sugar. Boil five minutes. Place the Pickles in clean jars, and pour over the boiling vinegar. These Pickles must then be corked closely. Three days after, take or draw off this vinegar, boil it again, and again pour over the Pickles. Repeat this operation three times, at about intervals of three or four days. Then cover with a stout cloth, cork with a wooden or cork stopper, and in about two months they will be ready for use. Examine from time to time.