ok quite clear; and if the outer skin be
shriveled, peel it off.

PICKLED OYSTERS. Open four dozen large oysters, wash them in their own
liquor, wipe them dry, and strain off the liquor. Add a dessert-spoonful
of pepper, two blades of mace, a table-spoonful of salt, if the liquor
require it; then add three spoonfuls of white wine, and four of vinegar.
Simmer the oysters a few minutes in the liquor, then put them into
small jars, boil up the pickle, and skim it. When cold, pour the liquor
over the oysters, and cover them close.--Another way. Open the oysters,
put them into a saucepan with their own liquor for ten minutes, and
simmer them very gently. Put them into a jar one by one, that none of
the grit may stick to them; and when cold, cover them with the pickle
thus made. Boil the liquor with a bit of mace, lemon peel, and black
peppers; and to every hundred of these corns, put two spoonfuls of the
best undistilled vinegar. The pickle should be kept in small jars, and
tied close with bladder, for the air will spoil them.

PICKLED PIGEONS. Bone them, turn the inside out, and lard it. Season
with a little salt and allspice in fine powder; then turn them again,
and tie the neck and rump with thread. Put them into boiling water; when
they have boiled a minute or two to make them plump, take them out and
dry them well. Then put them boiling hot into the pickle, which must be
made of equal quantities of white wine and white-wine vinegar, with
white pepper and allspice, sliced ginger and nutmeg, and two or three
bay leaves. When it boils up, put in the pigeons. If they are small, a
quarter of an hour will do them; if large, twenty minutes. Then take
them out, wipe them, and let them cool. When the pickle is cold, take
the fat from it, and put them in again. Keep them in a stone jar, tied
down with a bladder to keep out the air. Instead of larding, put into
some a stuffing made of yolks of eggs boiled hard, and marrow in equal
quantities, with sweet herbs, pepper, salt, and mace.

PICKLED PORK. The hams and shoulders being cut off, take for pickling
the quantities proportioned to the middlings of a pretty large hog. Mix
and pound fine, four ounces of salt petre, a pound of coarse sugar, an
ounce of salprunel, and a little common salt. Sprinkle the pork with
salt, drain it twenty four hours, and then rub it with the above
mixture. Pack the pieces tight in a small deep tub, filling up the
spaces with common salt. Place l