Take the full-grown flaps of freshly-gathered mushrooms, crush them with the hands, throw a handful of salt into every peck, and let them stand a night or two; then put them into pans, and set them in a quick oven for twelve hours; strain them through a hair sieve, and press out all the juice. To every gallon of liquor put of cloves, Jamaica and black pepper, and ginger, one ounce each, and half a pound of common salt. Set it on a slow fire, and let it boil until half the liquor is wasted; then put it into another vessel, and, when cold, strain and bottle it; at the same time corking it up closely, and covering the cork with oiled paper.

Or:- Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for several days, till there is a thick scum over: strain and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustard seed. Cayenne pepper is too hot, but a very little chili vinegar is an improvement. When cold, bottle it, and secure the corks as above, leaving the spice in. At the end of three months strain the liquor and boil it with fresh spice, which put into the bottles; and in a cool place it will keep two or three years.

"We strongly recommend the addition of a moderate quantity of port wine -from half a pint to not quite a pint to every four quarts - both as greatly improving the flavor of the ketchup and ensuring its better preservation.

With regard to the spice, care should be taken not to allow it to overpower the natural flavor of the vegetable.