MUSHROOM CATSUP.
Take full grown mushrooms; put them in a stone jar with layers of salt. Break up the mushrooms, and cover the jar close. Let them remain ten days. Stir several times a day. Then strain off the liquor and boil it, and season with the following ingredients, whole pepper, mustard seed, cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put into each bottle a gill of vinegar. They should be corked tightly.