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Pickled Oysters for Keeping

Separate the oysters from the liquor, pour boiling water on them, stir them well in it and rinse in cold water; put them in a kettle with barely enough water to cover, mixing with it onehalf tablespoon salt to every hundred oysters; boil up sufficient to plump them, take out and spread on a moulding board, cover with a cloth. To every pint of the oyster liquor, add one quart vinegar, not too strong, one tablespoon salt, one tablespoon whole cloves, one tablespoon whole black pepper, one teaspoon of whole mace. Boil liquor, vinegar and spices together and when hot, throw in the oysters and let them remain in it.