We have had small mushroom-buttons excellently preserved through the winter prepared as follows, and we therefore give the exact proportions which we had used for them, though the same quantity of brine would possibly allow of rather more mushrooms in it. Prepare them exactly as for the preceding pickle, and measure them after the stems are taken off. For each quart, boil together for five minutes two quarts of water, with half a pound of common white salt, a small dessertspoon ful of white peppercorns, a couple of blades of mace, and a race of ginger; take off the scum thoroughly, and throw in the mushrooms; boil them gently for about five minutes, then put them into well-warmed, wide-necked bottles, and let them become perfectly cold, pour a little good salad oil on the top, cork them with new corks, and tie bladder over, or cover them with two separate bladders. When wanted for use, soak the mushrooms in warm water till the brine is sufficiently extracted.

Mushrooms, 1 quart; water, 1/2 gallon; salt, 1/2 lb.; peppercorns, 1 small dessertspoonful; mace, 2 blades; ginger, 1 race: 5 minutes. Mushrooms, in brine, 5 minutes.