Wipe firm, fresh mushrooms and break them into pieces. Allow two tablespoonfuls of salt to every quart of the mushrooms, and arrange the latter in a large crock, sprinkling salt over each layer. Stand the jar in a cellar or other cool place for three days, stirring the contents three or four times each day. At the end of the time turn mushrooms and salt into a preserving kettle, and let them get warm very slowly over a low fire. When the juice flows freely, strain it off, put it back over the fire and boil fifteen minutes. Measure it then and allow to each quart of the liquor a tablespoonful, each, of whole black peppers and of allspice, two blades of mace, a bay leaf, a tiny section of a clove of garlic, a bit of ginger root of the same size, and a very little cayenne. Return the liquor to the fire once more with the spices and boil until it is reduced to half the quantity; let it cool, strain and bottle it. Seal the bottles. The addition of a tea-spoonful of brandy to each bottle is recommended by some authorities as an aid in preserving it.