Wash and slice two quarts of mushrooms. Put a layer of mushrooms in the bottom of a stone jar; sprinkle with a teaspoonful of salt. Then put in another layer of mushrooms, another teaspoonful of salt, and so continue until the jar is filled. Cover and stand aside all night. Next day drain the liquor from the mushrooms and chop fine. Measure the liquor; turn it at once into a granite or porcelain kettle, and to each pint allow a saltspoonful of black pepper, a blade of mace, two whole cloves, a teaspoonful of celery seed, a saltspoonful of ground ginger and two bay leaves. Boil rapidly five minutes and strain. Add the mushrooms; boil again five minutes. Take from the fire; add one gill of port wine. Bottle, cork and seal.