GATHER the smallest mushrooms you can get, and put them into spring-water, then rub them with a piece of new flannel, dipped in salt, and throw them into cold spring-water as you do them to keep their colour, then put them into a well-tinned saucepan, and throw a handful of salt over them, cover them close, and set them over the fire four or five minutes, or till you see they are thoroughly hot, and the liquor is drawn out of them, then lay them between two clean cloths till they are cold, then put them into glass bottles, and fill them up with distilled vinegar, and put a blade or two of mace, and a tea spoonful of eating oil in every bottle, cork them close up, and set them in a cool place.—N. B. If you have not any distilled vinegar, you may use white wine vinegar, or ale allegar will do, but it must be boiled with a little mace, salt, and a few slices of ginger, it must be cold before you pour it on your mushrooms; if your vinegar or allegar be too sharp it will soften your mushrooms, neither will they keep so long, nor be so white.