Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

MUSHROOM CATCHUP.

Take the opened toadstools, clean carefully, bruise them. Put a layer on the bottom of an earthen pan, strew salt over them (two tablespoonfuls to one-fourth peck), another layer, more salt and so on. One-half ounce cloves, one-half ounce mace, one-half ounce allspice, one-half ounce whole pepper. Let stand six days. Stir every day. Then put in gentle oven, cover pan with wet cloth, keep wet, and heat for four hours. Strain through a fine cloth or sieve. To every gallon of liquor add one quart red wine. Salt to taste. Add a race or two of ginger cut small. Strain; let catchup get cold. Pour it from the settlings. Bottle. Cork tight.

McIlvaine.