PICKLED OYSTERS.
27. Take one hundred oysters out of their liquor, and add to them as much water as there was liquor. Put them over the fire, with salt to the taste, skim them, and as soon as they boil take them off. Have ready in a pan one gill of vinegar, one table spoonful of allspice, one table spoonful of pepper grains, a little cayenne pepper and mace, half a gill of pepper vinegar and half a gill of common vinegar. They should be pickled the day before they are to be eaten. After standing a few hours, if a scum should have risen on them, take out the oysters and strain the liquor. About six hours before they are to be served, slice a lemon and add to them.