For this purpose take none but the finest and largest oysters.
After they are opened, separate them from their liquor, and put
them into a bucket or a large pan, and pour boiling water upon
them to take out the slime. Stir them about in it, and then take
them out, and rinse them well in cold water. Then put them into a
large kettle with fresh water, barely enough to cover them,
(mixing with it a table-spoonful of salt to every hundred
oysters,) and give them a boil up, just sufficient to plump them.
Take them, out, spread them on large dishes or on a clean table,
and cover them with a cloth. Take the liquor of the oysters, and
with every pint of it mix a quart of the best vinegar, a table-spoonful
of salt, a table-spoonful of whole cloves, the same of
whole black pepper, and a tea-spoonful of whole mace. Put the
liquid over the fire in a kettle, and when it boils throw in the
oysters, and let them remain in it five minutes. Then take the
whole off the fire, stir it up well, and let it stand to get quite
cold. Afterwards (if you have a large quantity) put it into a keg,
which must first be well scalded, (a new keg is best,) and fill it
as full as it can hold. Do not put a weight on the oysters to keep
them down in the liquor, as it will crush them to pieces if the
keg should be moved or conveyed to a distance. If you have not
enough to fill a keg, put them into stone jars when they are
perfectly cold, and cover them securely.