Take the full grown flaps of mushrooms, wipe them clean, crash them with the hands, throw in a handful of salt with every peck of mushrooms, and let them stand all night; then put them into stewpans, 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 of 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 a clean china vessel, and when cold bottle it.

Another mode of making mushroom ketchup, is to take a stewpan full of the large flap mushrooms that are not worm eaten, and the skins and fringe of those you have pickled; throw a handful of salt among them, and set them by a slow fire. They will produce a great deal of liquor, which you must strain, and put to it four ounces of shalots, two cloves of garlic, an ounce of pepper, a table-spoonful of ginger, mace, and cloves; boil the liquor slowly and skim it well. When cold, bottle and cork it close. In two months boil it again with a little additional spice, and a stick of horseradish,-it will then keep a year; which mushroom ketchup rarely does, if not boiled a second time.