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Pickled Oysters

Mrs. C. G. Smith.

Wash them from their liquor and put them into a porce. lain lined kettle, with strong salt and water to cover them; let them come to a boil, and then skim them into cold water; scald whole peppers, mace, and cloves in a little vinegar; the quantity of these must be determined by the number of oysters; when the oysters are cold, put them into a stone jar with layers of spice between them, and make liquor enough to cover them from the liquor in which they were cooked; spice your vinegar and cold water to taste.