Gather each day the cucumbers of the size desired; rub them smooth with a cloth and place them in brine strong enough to float an egg. They will keep in the brine until wanted to pickle. Soak the cucumbers in water for two days after taking them from the brine, changing the water once, and then scald them in vinegar, or pour the boiling vinegar over them and let them stand in it two days before using. Put into each two quarts of vinegar an ounce of peppercorns, a half ounce each of mustard seed and mace, a piece of horseradish, a piece of alum the size of a pea, and a half cupful of sugar; boil them together for ten minutes before straining it over the cucumbers. The very small cucumbers are called gherkins.