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.