CCLXXXVIII. To pickle Oysters.

Take your great Oysters, and in opening them save the Liquor, then strain it from dross, add to it some White-Wine, and White Wine Vinegar, and a little Salt, and so let them boil together a while, putting in whole Mace, whole Cloves, whole Pep∣per, sliced Ginger, and quartered Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough, put in your Oy∣sters and plump them, then lay them out to cool, then put them into a Gally-pot or Barrel, and when the Liquor is cool, pour it over them, and keep them from the Ayr.