Or lastly, a very satisfactory essence of mushrooms can be made thus: Wash and peel a quarter of an inch thick of this mince in a new earthenware jar, sprinkling it with fine salt, and fill up the jar in this way; now press it down with a light weight (the best way is to slip a reversed saucer into the jar, and stand the weight on that), and next day pound it all together, and let it stand for forty-eight hours (stirring it well up every six hours) till it becomes a purée; add to this black pepper and a little mustard seed, and boil for three hours in the bain-marie. Now run it through a fine wire sieve, let it stand for a little, then decant the clear part off very carefully. Be careful not to shake the bottle, and add a spoonful of spirit of some kind at the last, before corking and sealing down tightly.