Take two quarts of small freshly-gathered mushrooms. With a sharp-pointed knife peel off, carefully, their thin outside skin; and cut off the stalks closely. Prepare eight little bags of very thin clear muslin, and tie up in each bag six blades of mace; six slices of root-ginger; and a small nutmeg (or half a large one) broken small, but not powdered. Have ready four glass jars, such as are considered to hold a quart. Lay a bag of spice in the bottom of each; then put in a pint of the mushrooms, laying a second bag of spice on the top. Have ready a sufficiency of the best cider-vinegar, very slightly seasoned with salt; allowing to each quart of vinegar but a salt-spoon of salt. Fill up the jars with the vinegar, finishing at the top with two table-spoonfuls of sweet oil. Immediately close up the jars, corking them tightly; and pasting thick paper, or tying a piece of leather or bladder closely down over the corks.
These mushrooms will be found very fine; and as they require no cooking, are speedily and easily prepared. When a jar is once opened, it will be well to use them fast. They may be put up in small jars, or in glass tumbler, such as hold but a pint altogether; seeing that the proportions of spice in each jar or tumbler are duly divided, as above. Keep them in a very dry place.
If you wish the mushrooms to be of a dark colour when pickled, add half a dozen cloves to each bag of spice; but the clove-taste will most likely overpower that of the mushrooms. On no account omit the oil.
If you cannot obtain button-inushrooms, cut large ones into four quarters, first peeling them and removing the stems.