Gooseberry Catsup Recipe

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
Slice twenty-five large cucumbers in pieces between one and two inches
thick; lay in salt water two days; wash out the salt. Boil in alum
water half an hour, alum size of a walnut (English); take out and boil
in ginger water an hour; one ounce of ginger and water to cover. Make
a syrup of five pounds of light brown sugar, three quarts of vinegar,
one pint of water, two ounces of whole cloves, two ounces of stick
cinnamon, half an ounce of whole allspice, half an ounce of mace (put
spices in bags). Let all boil until a rich syrup, then put in the
cucumbers and boil between one and two hours.

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