Oyster Crabs, Pickled

These crabs are very plentiful in certain Virginia oysters. Boil some vinegar, season it with salt, whole peppers, spices, mace, cloves and bay leaf, throw the crabs into this vinegar with an equal quantity of oyster liquor, skim it carefully and remove it at the first boil, then set it away in bottles and keep them in a cool place. Serve on side dishes with slices of lemon around, and a little of their own pickle poured over.