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Oyster Stew, Boston Style (Have twenty-four large box)

Have twenty-four large box oysters placed in a stew pan with their own liquor, add an extra pint fresh oyster juice and a pint of water, four branches well-cleaned celery, a teaspoon salt and two light saltspoons cayenne, set pan on the fire and gently boil for five minutes. Remove celery, skim scum off surface and add a quart hot milk, gill cream and ounce good butter, mix well, pour into a hot soup tureen and serve with six freshly prepared toasts separately.