Choose the smallest, round, perfect buttons, rub each separately with a
piece of soft old flannel, wetted with a solution of bay salt, and let
them be thoroughly cleansed after they are all rubbed. (See note, No.
11). When all ready put them into a pan with a little finely powdered
bay salt scattered over them, and covered so closely that not the
least steam can escape, for ten or twelve minutes, or until the water
is extracted from them. Then get them removed, without any delay, on
to a sieve, then dry them well with cloths, and let them get cold,
effectually covered up from the action of the air. Make the following
light pickle, by boiling it and skimming it well, and, laying your
mushrooms in clean glass jars, pour it amongst and upon them:
Mace, whole ½ oz.
Eschalots, sliced ½ oz.
Cloves, whole 1 oz.
Chillies, whole 1 oz.
Capsicums, whole ½ oz.
White-wine vinegar 3½ quarts
When the bottles are nearly filled with the pickle, let olive oil float
on the top for an inch in depth, then make safe with bladder, and keep
dry and cool. In a month they will be fit for use.