Take the oysters from the liquor, strain and boil it. Rinse the oysters,
if there are any bits of the shells attached to them. Put them into the
liquor while boiling. Boil them one minute, then take them out of it,
and to the liquor put a few peppercorns, cloves, and a blade or two of
mace--add a little salt, and the same quantity of vinegar as oyster
juice. Let the whole boil fifteen minutes, then turn it on to the
oysters. If you wish to keep the oysters for a number of weeks, bottle
and cork them tight as soon as cold.