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Pickled Oysters

Thoroughly cleanse and beard four dozen oysters, put them into a saucepan, strain their liquor over them, season well with salt, allspice, cloves, and mace, and boil for a few minutes. When plump pour one-half pint of vinegar over the oysters, boil them up again, turn them into earthenware jars, and leave until cold; then cover over each jar with stout paper, tie down, and put them in a dry cupboard for use.