Excerpt: ...a little Ginger, and a Bay-Leaf or two, and let the Liquor boil, putting to it about a fourth part of White-wine Vinegar, letting it continue to boil a little more; then take it off, and let it stand to be quite cold. When the Oysters are cold, put them into Jars or Gally-pots, and pour the Liquor with the Spice cold upon them; then tie them down with Leather. The Mussel and Cockle may be pickled after the same manner, only allowing this difference; i.e. that Cockles and Mussels are taken out of their Shells by setting them over the Fire, and opening them by the Heat; but before-hand the Shells must be wash'd very clean, and then must be put in the Sauce-pan without Water, they of themselves will soon produce Liquor enough: then as the Shells open, take out the Fish, and wash every one well in Salt and Water; but as for the Mussels, they must every one be carefully look'd into, and discharg'd from that part which is call'd the Beard, and also particular care must be taken to examine whether there are any Crabs in them, for they are very poisonous, and as they lie in the Mouth of the Mussel, may easily be discover'd; they are commonly as large as a Pea, and of the shape of a Sea-Crab, but are properly Sea-Spiders: the Mussels however where you find them, are not unwholesome, and it is only the eating of this little Animal, which has been the occasion of People's swelling after they had eaten Mussels, but the goodness of the Fish is well enough worth the Care of looking after that. When your Mussels or Cockles are all clean pick'd and wash'd, lay them to cool; and when their Liquor is well fettled, pour off the Clear, and boil it up with the same sort of Spices mentioned above for the pickled Oysters, with the same proportion of Vinegar; and letting it stand till it is quite cold, put your Fish into proper Pots, or little Barrels, and pour the Liquor upon them till they are cover'd with it, and stop them up close: they will keep good two or three...