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Pickled Oysters

1 gallon oysters. 1 tablespoonful salt. 1 " unground black pepper. 1 " allspice. 6 blades mace. 1 small piece cayenne pepper. Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days.--Mrs. R. R. Pickled Oysters.

Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and no more. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and nutmeg.

When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon.--Mrs. S. T.

Pickled Oysters.

Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful all-spice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar.

Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon.--Mrs. Col. A. F.