wn mushrooms are better in making this as they afford more juice. Put
a layer of mushrooms in the bottom of a stone jar, sprinkle with salt;
then another layer of mushrooms till you have used all; let them lie
thus for six hours, then break them into bits. Set in a cool place for
three days, stirring thoroughly every morning. Strain the juice from
them, and to every quart allow half an ounce of allspice, the same
quantity of ginger, half a teaspoonful of powdered mace and half a
teaspoonful of cayenne. Put it into a stone jar, cover it closely, set
it in a saucepan of water over the fire, and boil hard for five hours.
Take it off, empty it into a porcelain kettle and let it boil slowly for
half an hour longer. Set it in a cool place and let it stand all night
until settled and clear, then pour off carefully from the sediment, into
small bottles, filling them to the mouth. Cork tightly and seal
carefully. Keep in a dry, cool, dark closet.

MUSHROOMS WITH BACON.

Take some full-grown mushrooms, and, having cleaned them, procure a few
rashers of nice streaky bacon and fry it in the usual manner. When
nearly done add a dozen or so of mushrooms and fry them slowly until
they are cooked. In the cooking they will absorb all the fat of the
bacon, and with the addition of a little salt and pepper will form a
most appetizing breakfast relish.

HYDNUM.

The Hydnums are sometimes slightly bitter and it is well to boil them
for a few minutes and then throw away the water. Drain the mushrooms
carefully; add pepper and salt, butter, and milk; cook in a covered
saucepan slowly for twenty or twenty-five minutes; have ready some
slices of toast, pour the mushrooms over these and serve at once.

OYSTER MUSHROOMS.

One of the best ways to cook an Oyster mushroom is to fry it as you fry
an oyster. Use the tender part of the Oyster mushroom; clean thoroughly;
add pepper and salt; dip in beaten egg and then bread crumbs and fry in
fat or butter. Or parboil them for forty-five minutes, drain, roll in
flour and fry.

The Oyster mushroom is also excellent when stewed.

LEPIOTA PROCERA.

Clean the caps with a damp cloth and cut off the stem close to the caps;
broil lightly on both sides over a clear fire or in a very hot pan,
turning the mushrooms carefully three or four times; have ready some
freshly-made, well-buttered toast; arrange the mushrooms on the toast
and put a small piece of butter on each and sprinkle with pepper a