Put the smallest that can be got into spring water, and rub them with
a piece of new flannel dipped in salt. Throw them into cold water as
they are cleaned, which will make them keep their colour; next put
them into a saucepan with a handful of salt upon them. Cover them
close and set them over the fire four or five minutes, or till the
heat draws the liquor from them; next lay them betwixt two dry cloths
till they are cold; put them into glass bottles and fill them up with
distilled vinegar, with a blade of mace, and a teaspoonful of sweet
oil in every bottle; cork them up close and set them in a dry cool
place; as a substitute for distilled vinegar, use white wine vinegar,
or ale. Allegon will do, but it must be boiled with a little mace,
salt, and a few slices of ginger, and it must be quite cold before it
is poured upon the mushrooms.