sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace.
_Mode_.--Procure the oysters very fresh, and open sufficient to fill a
pint measure; save the liquor, and scald the oysters in it with the
sherry; strain the oysters, and put them in a mortar with the salt,
cayenne, and mace; pound the whole until reduced to a pulp, then add it
to the liquor in which they were scalded; boil it again five minutes,
and skim well; rub the whole through a sieve, and, when cold, bottle and
cork closely. The corks should be sealed.
_Seasonable_ from September to April.
_Note_.--Cider may be substituted for the sherry.
PICKLED OYSTERS.