Mushroom Catchup.
TAKE a quantity of the full-grown flaps of mushrooms,
crush them well with your hands, and then strew a quan-
tity of salt all over them. Let them stand all night, and
the next day put them into stew-pans. Set them in a
quick oven for twelve hours, and then strain them through
a hair sieve. To every gallon of liquor put of cloves,
Jamaica, black pepper, and ginger, one ounce each, and
half a pound of common salt. Set it on a slow fire, and
let it boil till half the liquor is wasted away. Then put it
into a clean pot, and when it is quite cold, bottle it for use.