Mushroom powder.—Well wash and wipe half a peck of large mushrooms (removing all decayed or defective parts), cut off the stalks, and place the mushrooms in a pan with 1oz. of powdered mace, two spoonfuls of ground pepper, two onions stuck with some cloves, a handful of salt, a few allspice, and a little nutmeg if liked, 4oz. of butter and no water. Let this stew together gently to draw out the juice well, then toss it briskly over the fire till the moisture is all absorbed; now spread them on sieves to dry, either in the sun, or in a cool oven, till they can be powdered. This powder must be bottled in very clean, dry, and small bottles, well corked down, and then sealed. A teaspoonful added to any soup or sauce, a minute or two before taking it off the fire, gives a strong rich flavour. They take some time to dry, and may have to be put into the oven two or three times before they are fit to powder, as they must be done very slowly.