p after being opened. It is an excellent
way to boil them in milk.

_Mushrooms._ No. 5.

Put your mushrooms into water; rub them very clean with a piece of
flannel; put them into milk and water, and boil them till they are
rather tender. Then pour them into an earthen colander, and pump cold
water on them till they are quite cold. Have ready some salt and water;
put them into it; let them lie twenty-four hours; then dry them in a
cloth. Then put them into a pickle made of the best white wine vinegar,
mace, pepper, and nutmeg. If you choose to boil your pickle, it must be
quite cold before you put in the mushrooms.

_Mushrooms._ No. 6.

Peel your mushrooms, and throw them into clean water; wash them in two
or three waters, and boil them in a little water, with a bundle of
sweet-herbs, a good quantity of salt, a little rosemary, and spice of
all sorts. When well boiled, let them remain in the liquor for
twenty-four hours; pour the liquor into a hot cloth, smothering them for
a night and a day; then put in your pickle, which make of elder and
white wine vinegar, with all kinds of spice, horseradish, ginger, and
lemon-juice. Put them into pots, cover with oiled paper, and keep them
close for use.

_Mushrooms._ No. 7.

Clean them very well, and take out the gills; boil them tender with a
little salt, and dry them with a cloth. Make a strong brine; when it is
cold, put in the mushrooms, and in about ten days or a fortnight change
the brine, and put them into small bottles, pouring oil on the top.

_Brown Mushrooms._

Wipe them very clean, put them into a stewpan with mace, cloves, pepper,
and salt, and to every quart of mushrooms put about two large spoonfuls
of mushroom ketchup; stew them gently over a slow fire for about half an
hour, then let them cool. Put them into bottles. To each quart of
mushrooms put a quarter of a pint of white wine vinegar boiled and
cooled; stop the bottles close with rosin.

_Mushrooms, to dry._

Cut off their stalks, and cut or scrape out the gills, and with a little
salt put them into a saucepan. Set them on the fire, and let them stew
in their own liquor; then pour them into a sieve to drain. When dry, put
them into a slack oven upon tin plates, and, when quite dry, put them
into shallow boxes for use.

The liquor will make ketchup.

_Mushroom Liquor and Powder._

Take about a peck of mushrooms, wash them, and rub them with a piece of
flannel, taking out the gills