Select the mushrooms in the round-button condition and before
expansion; immerse them in cold water for a few moments, then drain
them; cut off the stalks, and gently rub off the outer skin with a
moist flannel dipped in salt; boil the vinegar, adding to each quart
two ounces of salt, half a nutmeg grated, a dram of mace, and an ounce
of white pepper-corns; put the mushrooms into the vinegar for ten
minutes over the fire; then pour the whole into small jars, taking care
that the spices are equally divided; let them stand a day, then cover
them.