Clean oysters by placing in a colander and pouring over
them three-fourths cup cold water. Carefully pick over
130oysters, reserve liquor, and heat it to boiling-point; strain
through double cheese-cloth, add oysters, and cook until
oysters are plump and edges begin to curl. Remove oysters
with skimmer, and put in tureen with butter, salt, and
pepper. Add oyster liquor strained a second time, and
milk. Serve with oyster crackers.