Strain the oyster juice, and bring to the boiling-point in a porcelain-lined kettle.

Skim carefully as it boils up.
Add the vinegar, and skim also, throwing in the spices and salt when it has boiled a moment.

Boil all together for five minutes, and then pour over the oysters, adding a lemon cut in very thin slices.

They are ready for the table next day, but will keep a fortnight or more in a cold place.
If a sharp pickle is desired, use a quart instead of a pint of vinegar.
SMOTHERED OYSTERS (_Maryland fashion_).
Drain all the juice from a quart of oysters.

Melt in a frying-pan a piece of butter the size of an egg, with as much cayenne pepper as can be taken up on the point of a penknife, and a saltspoonful of salt.