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.

A catchup superior to that sold in the stores may be made at home. Break the toadstools into bits and place in a stone jar, with an ounce and a half of salt for every quart of plants. Let stand in a cool place for three days, stirring several times a day. On the third day put over the fire, in a porcelain kettle, and heat slowly. In about half an hour the juice will flow freely, when strain through a hair sieve, return to the fire and boil twenty minutes. Measure the liquid and to each quart allow an ounce of ginger root, a blade of mace, a bay leaf, a pinch of cayenne, and an ounce each of allspice and black pepper; boil down to one-half the quantity, add a teaspoonful of the best brandy to each half-pint. Bottle. Cork and seal with wax or rosin.

Anon.