Pickled Shrimps
Having boiled, in salted water, three quarts or more of shrimps, and taken them from the shells, boil two quarts of the best cider vinegar, and season it well with blades of mace and pepper-corns, and pour it hot on the shrimps, in a stone jar. Cork the jar, and seal the cork with the usual red cement for pickle jars: a mixture of one-third beeswax with two-thirds powdered rosin, and some fine brickdust, all melted together.