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For keeping.—Have five or six hundred oysters of the finest sort and largest size. Proceed as in the foregoing receipt, but increase, proportionately, the quantity of spice and vinegar. Put them in stone-ware jars, securing the covers by pasting all round, bands or strips of thick white paper; and place on each jar, on the top of the liquor, a table-spoonful of salad oil.

Use no other than genuine cider-vinegar. Much that is sold for the best white-wine vinegar is in reality a deleterious compound of pernicious drugs, that will eat up or dissolve the oysters entirely, leaving nothing but a sickening whitish fluid. This vinegar is at first so overpoweringly sharp and pungent, as to destroy, entirely, the taste of the spices; and, while cooking, emits a disagreeable smell. The oysters immediately become ragged, and in less than an hour are entirely destroyed. This vinegar acts in the same manner on all other pickles, and the use of it should always be shunned.

Drugs should not be employed in any sort of cookery, though their introduction is now most lamentably frequent. They ruin the flavor and are injurious to health.