em with salt; then another layer of
mushrooms, and some more salt on them; and so on alternately, salt and
mushrooms: let them remain two or three hours, by which time the salt
will have penetrated the mushrooms, and rendered them easy to break;
then pound them in a mortar, or mash them well with your hands, and let
them remain for a couple of days, not longer, stirring them up and
mashing them well each day; then pour them into a stone jar, and to each
quart add an ounce and a half of whole black pepper, and half an ounce
of allspice; stop the jar very close, and set it in a stew-pan of
boiling water, and keep it boiling for two hours at least. Take out the
jar, and pour the juice clear from the settlings through a hair-sieve
(without squeezing[284-*] the mushrooms) into a clean stew-pan; let it
boil very gently for half an hour: those who are for superlative
catchup, will continue the boiling till the mushroom-juice is reduced to
half the quantity; it may then be called double cat-sup or dog-sup.

There are several advantages attending this concentration; it will keep
much better, and only half the quantity be required; so you can flavour
sauce, &c. without thinning it: neither is this an extravagant way of
making it, for merely the aqueous part is evaporated; skim it well, and
pour it into a clean dry jar, or jug; cover it close, and let it stand
in a cool place till next day; then pour it off as gently as possible
(so as not to disturb the settlings at the bottom of the jug,) through a
tamis, or thick flannel bag, till it is perfectly clear; add a
table-spoonful of good brandy to each pint of catchup, and let it stand
as before; a fresh sediment will be deposited, from which the catchup is
to be quietly poured off, and bottled in pints or half pints (which have
been washed with brandy or spirit): it is best to keep it in such
quantities as are soon used.

Take especial care that it is closely corked, and sealed down, or dipped
in bottle cement.

If kept in a cool, dry place, it may be preserved for a long time; but
if it be badly corked, and kept in a damp place, it will soon spoil.

Examine it from time to time, by placing a strong light behind the neck
of the bottle, and if any pellicle appears about it, boil it up again
with a few peppercorns.

We have ordered no more spice, &c. than is absolutely necessary to feed
the catchup, and keep it from fermenting, &c.

The compound, commonly called catchup, is gene