pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg,
and salt: put in your mangoes, and boil them up two or three times. Take
care not to boil them too much, otherwise they lose their firmness and
will not keep. Put them, with the pickle, into a jar. Boil the pickle
again next morning, and pour it over them.

_Orange and Lemon Peel._

Boil the peels of the fruit in vinegar and sugar, and lay them in the
pickle; but be careful to cut them in small long slices, about the
length of half the peel of your lemon. It must be boiled in water
previously to boiling in sugar and vinegar.

_Oysters._ No. 1.

Take a quantity of large oysters with their liquor; wash well all the
grit from them, and to every three pints of clear water put half an
ounce of bruised pepper, some salt, and a quarter of an ounce of mace.
Let these boil over a gentle fire, until a fourth part is consumed,
skimming it; just scald the oysters, and put them into the liquor; put
them into barrels or pots; stop them very close, and they will keep for
a year in a cool place.

_Oysters._ No. 2.

Parboil some large oysters in their own liquor; make pickle of their
liquor with vinegar, a pint of white wine, mace, salt and pepper; boil
and skim it, and when cold put in the oysters, and keep them.

_Oysters._ No. 3.

Take whole pepper and mace, of each a quarter of an ounce, and half a
pint of white wine vinegar. Set the oysters on the fire, in their own
liquor, with a little water, mace, pepper, and half a pound of salt;
skim them well as they heat, and only allow them just to boil for fear
of hardening them. Take them out to dry, skim the liquor, and then put
in the rest of the spice with the vinegar. Should the vinegar be very
strong, reduce it a little, and boil it up again for a short time. Let
both stand till cold: put your oysters into the pickle: in a day or two,
taste your pickle, and, should it not be sharp enough, add a little more
vinegar.

_Oysters._ No. 4.

Take the largest oysters you can get, and just plump them over the fire
in their own liquor; then strain it from them, and cover the oysters
close in a cloth. Take an equal quantity of white wine and vinegar, and
a little of the oyster liquor, with mace, white pepper, and lemon-peel,
pared very thin, also salt, the quantity of each according to your
judgment and taste, taking care that there be sufficient liquor to cover
them. Set it on the fire, and, when it