238 OBober 1748. 



fome water is then poured into a pot, the 

 oyfters are put into it, and they muft boil 

 for a while j the pot is then taken off from 

 the jfire again, the oyfters taken out and put 

 upon a difli, till they are fome what dry : 

 then you take fome mace, allfpice, black 

 pepper, and- as much vinegar as you think 

 is fufficient to give a fourifti tafte. All this 

 is mixed with half the liquor in which the 

 oyfters were boiled, and put over the fire 

 again. While you boil it great care is to 

 be taken in fcumming off the thick fcum ; 

 at laft the whole pickle is poured into a 

 glafs or earthen velTel, the oyfters are put 

 to it, and the veffel is well ftopped to keep 

 out the air. In this manner, oyfters will 

 keep for years together, and may be fent to 

 the moft diftant parts of the world. 



The merchants here buy up great quan- 

 tities of oyfters about this time, pickle them 

 in the above-mentioned manner, and fend 

 them to the JVeJl Indies : by which they fre- 

 quently make a confiderable profit : for, 

 the oyfters, which coft them five ftiillings 

 of their currency, they commonly fell for 

 a piftole, or about fix times as much as they 

 gave for them ; and fometimes they get 

 even more : the oyfters which are thus 

 pickled have a very fine flavour. The fol- 

 lowing is another way of preferving oyfters : 



they 



