2 quarts of mushrooms.
¼ lb. of salt.
Lay in an earthenware pan, in alternate layers of mushrooms and salt;
let them lie six hours, then break into bits. Set in a cool place,
three days, stirring thoroughly every morning. Measure the juice
when you have strained it, and to every quart allow half an ounce of
allspice, the same quantity of ginger, half a teaspoonful of powdered
mace, a teaspoonful of cayenne. Put into a stone jar, cover closely,
set in a saucepan of boiling water over the fire, and boil five hours
_hard_. Take it off, empty into a porcelain kettle, and boil slowly
half an hour longer. Let it stand all night in a cool place, until
settled and clear. Pour off carefully from the sediment, and bottle,
filling the flasks to the mouth. Dip the corks in melted rosin, and tie
up with bladders.
The bottles should be very small, as it soon spoils when exposed to the
air.