|Raw oysters||1⁄2 Gallon|
|Vinegar||1 Cup (16 tbs)|
|Powdered cloves||1 Pinch|
|Mace stick||1 Pinch (Yellow)|
|Pepper red||To Taste|
Remove oysters from own liquor; wash oysters and put back on stove in liquor.
Add vinegar, spices, etc.; let simmer until the gills just turn (curl).
Take out oysters and let liquid come to a scald and pour over the oysters and set to cool.
Cover them up to keep them in strength. (They may be placed in covered jar and refrigerated.)