boils, put in the oysters; just
give them one boil up; put the pickle in a pot, and the oysters closely
covered in a cloth till the pickle is quite cold.

_Oysters._ No. 5.

Simmer them, till done, in their own liquor; take them out one by one,
strain the liquor from them, and boil them with one third of vinegar.
Put the oysters in a jar, in layers, with a little mace, whole and white
pepper, between the layers; then pour over them the liquor hot.

_Oysters._ No. 6.

Take whole pepper and mace, of each a quarter of an ounce, and put to
them half a pint of white wine vinegar.

_Peaches, Mango of._

Take some of the largest peaches, when full grown and just ripening,
throw them into salt and water, and add a little bay-salt. Let them lie
two or three days, covering them with a board; take them out and dry
them, and with a sharp knife cut them open and take out the stone; then
cut some garlic very fine, scrape a great deal of horseradish, mix the
same quantity of mustard seed, a few bruised cloves, and ginger sliced
very thin, and with this fill the hollow of the peaches. Tie them round,
and lay them in a jar; throw in some broken cinnamon, cloves, mace, and
a small quantity of cochineal, and pour over as much vinegar as will
fill the jar. To every quart put a quarter of a pint of the best
mustard, well made, some cloves, mace, nutmeg, two or three heads of
garlic, and some sliced ginger. Mix the pickle well together; pour it
over the peaches, and tie them down close with either leather or a
bladder. They will soon be fit for use.

In the same manner you may do white plums.

_Purslain, Samphire, Broom Buds, &c._

Pick the dead leaves from the branches of purslain, and lay them in a
pan. Make some strong brine; boil and skim it clean, and, when boiled
and cold, put in the purslain, and cover it; it will keep all the year.
When wanted for use, boil it in fresh water, having the water boiling
before you put it in. When boiled and turned green, cool it, take it out
afterwards, put it into wide-mouth bottles, with strong white wine
vinegar to it, and close it for use.

_Quinces._

Cut in pieces half a dozen quinces; put them into an earthen pot, with a
gallon of water and two pounds of honey. Mix the whole together, and
boil it leisurely in a kettle for half an hour. Strain the liquor into
an earthen pot: and, when cold, wipe the quinces clean, and lay them in
it. Cover them very close, and they will kee