ing them with a cloth, to free them from moisture, put
them into the pickle. The cauliflowers, it may be said, must be divided
into small bunches. Put all these into the pickle raw, and at the end of
the season, when there have been added as many of the vegetables as
could be procured, store it away in jars, and tie over with bladder. As
none of the ingredients are boiled, this pickle will not be fit to eat
till 12 months have elapsed. Whilst the pickle is being made, keep a
wooden spoon tied to the jar; and its contents, it may be repeated, must
be stirred every morning.

_Seasonable_.--Make the pickle-liquor in May or June, as the season
arrives for the various vegetables to be picked.

MUSHROOM KETCHUP.

472. INGREDIENTS.--To each peck of mushrooms 1/2 lb. of salt; to each
quart of mushroom-liquor 1/4 oz. of cayenne, 1/2 oz. of allspice, 1/2
oz. of ginger, 2 blades of pounded mace.

_Mode_.--Choose full-grown mushroom-flaps, and take care they are
perfectly _fresh-gathered_ when the weather is tolerably dry; for, if
they are picked during very heavy rain, the ketchup from which they are
made is liable to get musty, and will not keep long. Put a layer of them
in a deep pan, sprinkle salt over them, and then another layer of
mushrooms, and so on alternately. Let them remain for a few hours, when
break them up with the hand; put them in a nice cool place for 3 days,
occasionally stirring and mashing them well, to extract from them as
much juice as possible. Now measure the quantity of liquor without
straining, and to each quart allow the above proportion of spices, &c.
Put all into a stone jar, cover it up very closely, put it in a saucepan
of boiling water, set it over the fire, and let it boil for 3 hours.
Have ready a nice clean stewpan; turn into it the contents of the jar,
and let the whole simmer very gently for 1/2 hour; pour it into a jug,
where it should stand in a cool place till the next day; then pour it
off into another jug, and strain it into very dry clean bottles, and do
not squeeze the mushrooms. To each pint of ketchup add a few drops of
brandy. Be careful not to shake the contents, but leave all the sediment
behind in the jug; cork well, and either seal or rosin the cork, so as
perfectly to exclude the air. When a very clear bright ketchup is
wanted, the liquor must be strained through a very fine hair-sieve, or
flannel bag, _after_ it has been very gently poured off; if the
operation is not suc