Pickled Oysters
Take two quarts of oysters; one teaspoon of cloves; two teaspoons of allspice, one teaspoon of mace; one teaspoon of pepper; one teaspoon of cinnamon; two teaspoons of salt; some vinegar. Place the oysters over the fire in their own liquor, and cook just long enough to "plump" them; then skim out, and rinse them in cold water. Add the seasoning to the liquor in the stewpan, and gently simmer for fifteen minutes. Remove the liquor from the fire, and when it is cold add sufficient vinegar to make the whole quite acid. Place the oysters in a threequart jar, turn over them the spiced vinegar, and cover tightly. They will be ready for use in twenty-four hours.
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