Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt
over them, then put in another layer of fresh mushrooms, and salt, and
so on till you get in all the mushrooms. Let them remain several
days--then mash them fine, and to each quart put a table spoonful of
vinegar, half a tea spoonful of black pepper, and a quarter of a tea
spoonful of cloves--turn it into a stone jar, set the jar in a pot of
boiling water, and let it boil two hours, then strain it without
squeezing the mushrooms. Boil the juice a quarter of an hour, skim it
well, let it stand a few hours to settle, then turn it off carefully
through a sieve, bottle and cork it tight. Keep it in a cool place.