Pickled oysters
Bring a quart of oysters, with their liquor, to the boil; immediately remove the oysters and drop into a large glass jar. To the liquor add six whole cloves, six whole pepper-corns, six blades of mace broken into bits, a small red pepper, a cupful of vinegar and a little celery salt. Boil up once and pour immediately over the oysters. Keep in a dark place until wanted.