As pickled mushrooms are very handy for captains of ships to take with them to sea, we shall here give directions for that particular purpose. Wash the mushrooms clean, with a piece of flannel dipped in salt and water, put them into a saucepan, and throw a little salt ov«r them. Let them boil up three times in their own liquor, then throw them into a sieve to drain, and spread them on a clean cloth. Let them lie till they are cold, then put them into wide-mouthed bottles, with a good deal of whole mace, a little nutmeg sliced, and a few cloves. Boil the vinegar, with a good deal of whole pepper, some races of ginger, and two or three bay leaves ; let it boil a few minutes, then strain it, and when it is cold, put it, on, and fill the bottles with mutton fat fried. Cork them, tie a bladder, then a leather over them, and keep them down close, in as cool a place as possible.

Or, take large mushrooms, peel them, and scrape out the inside. Then put them into a saucepan, throw a little salt over them, and let them boil in their own liquor, Then throw them into a sieve to drain, lay them on tin plates, and set them in a cool oven. Repeat it often till they are perfectly dry, then put them into a clean stone jar, tie them down tight, and keep them in a dry place. They will keep a great while, and eat and look as well as truffles.

Ketchup To Keep Twenty Years

Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same quantity of shalots peeled, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large races of ginger, and two quarts of large mushroom flaps rubbed to pieces. Cover all this close, and let it simmer till it is half wasted. Then strain it through a flannel bag, let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer, the better will be the ketchup.

Fish Sauce

The following rish sauce, though it will not keep more than a year, may be very useful in short voyages : Chop twenty-four anchovies, having first boned them ; put to them ten shalots cut small, and a handful of scraped horse-radish, a quarter of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine; a lemon cut into slices, half a pint of anchovy liquor, twelve cloves, and the same number of pepper corns. Boil them together till it comes to a quart, then strain it off, cover it close, and keep it in a cold dry place. Two spoonsful of it will be sufficient for a pound of butter. It is a pretty sauce for boiled fowls and many other things, or in the room of gravy, lowering it with hot water, and thickening it with a piece of butter rolled in flour.

Dripping

Dripping will be very useful at sea, to fry fish or meat, and for this purpose it must be thus potted: Take six pounds of good beef dripping, boil it in some soft water, strain it into a pan, and let it stand till it is cold. Then take off the hard fat, and scrape off the gravy which sticks to the inside. Do this eight times, and when it is cold and hard, take it off clean from the water, and put it into a large saucepan, with six bay-leaves, twelve cloves, half a pound of salt, and a quarter of a pound of whole pepper. Let the fat be all melted and just hot enough to strain through a sieve into the pot. Then let it stand till it is quite cold, and cover it up. The best way to keep any sort of dripping, is to turn the pot upside down, and then no rats can get at it. It will keep on shipboard, and make as fine puff paste crust as any butter whatever, for pies or puddings.