— essence.—Put 2lb. of well washed and dried mushrooms into a pan with two tablespoonfuls of lemon juice, and 3oz. of salt, cover the pan closely, and cook them over the fire for a few minutes; now pour one quart of very rich poultry or white stock on to the mushrooms, let them boil together for about ten minutes, then strain off through muslin, and when the essence is cool bottle off and cork down closely. Another way which produces an even stronger essence is this: Sprinkle button or flap mushrooms with a little fine salt, and let them stand for three hours, when you mash them well; next day strain off the liquor that will flow from them, and boil this down till reduced to half. This does not keep long, but many people prefer it because of its strong natural mushroom flavour. This essence is often mentioned in cookery