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Pickled Oysters

To While in good condition a quantity of them may be pickled or converted into catsup for use later on. pickle two hundred good-sized oysters, pick over and wash them. Put them with the strained liquor into a saucepan and bring to the boiling point. Dip out the oysters, rinse them in cold water; drain and set aside. Skim and boil the liquor for five minutes; add to it one pint of vinegar, two dried red peppers, two dozen cloves, four dozen peppercorns, two inches of stick cinnamon, one small blade of mace, and boil for five minutes. Put the oysters into two-quart glass jars, pour over them the boiling liquor and seal.