Gather your mushrooms in August or September, and peel off the uppermost
skin; cut the large ones into quarters, and, as you do them, throw them
into clear water, but be very careful not to have any worm-eaten ones.
You may put the buttons in whole; the white are the best, and look
better than the red. Take them out, and wash them in another clear
water; then put them into a dry skillet without water; and with a little
salt set them on the fire to boil in their own liquor, till half is
consumed and they are as tender as you wish them; as the scum rises,
take it off. Remove them from the fire: pour them into a colander, and
drain off all the water. Have ready pickle, boiled and become cold
again, made of the best white wine vinegar; then add a little mace,
ginger, cloves, and whole pepper: boil it; put your mushrooms in the
pickle when cold, and tie them up close.

_Mushrooms._ No. 2.

Put your mushrooms into salt and water, and wash them clean with a
flannel, throw them into water as you do them; then boil some salt and
water: when it boils, put in your mushrooms, and let them boil one
minute. Take them out, and smother them between two flannels; when cold,
put them into white wine vinegar, with what spice you choose. The
vinegar must be boiled and stand till cold. Keep them closely tied down
with a bladder. A bit of alum is frequently put to keep them firm.

The white mushrooms are done the same way, using milk and water instead
of salt and water, distilled vinegar in the room of white wine vinegar,
no spices except mace, and a lump of alum.

_Mushrooms._ No. 3.

Cut off the stalks of the small hard mushrooms, called buttons, and wash
and rub them dry in a clean flannel. Boil some water and salt, and while
boiling put in the mushrooms. Let them just boil, and strain them
through a cloth. Make a pickle of white wine vinegar, mace, and ginger,
and put to them; then put them into pots, with a little oil over them,
and stop them close.

_Mushrooms._ No. 4.

Put young mushrooms into milk and water; take them out, dry them well,
and put them into a brine made of salt and spring water. Boil the brine,
and put in the mushrooms; boil them up for five minutes; drain them
quick, covering them up between two cloths and drying them well. Boil a
pickle of double-distilled vinegar and mace; when it is cold, put in the
buttons, and pour oil on the top. It is advisable to put them into small
glass jars, as they do not kee