The larger and fresher mushrooms are for making ketchup the better. Break them well up, and to each seven pounds use half a pound of salt, mixing well together. Let the mushrooms stand until the next day, when drain away all the liquor you can, add a little more salt, stir well with the mushrooms, and let them stand another day. Now press out all the juice and boil it slowly for an hour with a quarter of a pound of salt, a dozen cloves, and half an ounce of peppercorns and whole ginger to each half gallon. Put the liquor into a pan, and, when cold, strain it through a very fine sieve, bottling the clear liquid in clean quart bottles, and putting a dozen peppercorns and a dessertspoonful of brandy into each. Use new corks, and, having well-fitted, cut them down to the top of the necks of the bottles and seal them over so as to exclude the air.

Should the juice of the mushrooms not run freely after standing the second day, put them into a cool oven in pans, covered over, and let them remain for five or six hours, then finish the ketchup as directed.

The remains of the mushrooms should be put into a hot oven and dried, or in a V, or American oven, before the fire. It is well to put them for several days, after they appear dry, into the oven for a short time. Store in tin boxes in a dry place, and use in the same way as dried mushrooms.