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 PICKLES.

One-half peck of either Agaricus campester, Lepiota procera, Hypholoma fascicularis, Hypholoma perplexum, Clitocybe multiceps, Russula virescens. Select sound specimens, cut off ends of stems (entire stem of fascicularis or procerus), rub the tops with flannel dipped in salt. Throw them into milk and water (one-fourth milk). Drain and put them into a stew pan. Sprinkle the layers with salt—one-half gill to one-half peck mushrooms. Cover them close and put them over a gentle fire for five minutes to draw out the water. Then put them on a coarse cloth and drain until cold (or put on mosquito netting in a colander).

To prepare a pickle for them: Take one-half gallon vinegar (if strong dilute with water), two ounces mace, one-fourth ounce cloves, one-half pound salt (Worcester), one teaspoonful red pepper, one nutmeg cut in slices.

Put in a jar covered with a wet cloth and keep the cloth wet. Place over a very slow fire, cook as long as the acid is prominent and no longer.

Take small wide-mouthed bottles, fill with the mushrooms, pour on the pickle until the bottle is filled. Tie down tight. (To slice a nutmeg, boil it in vinegar—slice while hot. Makes of salt vary in strength; the “Worcester” is a strong salt.)

N.B.—When H. fascicularis is used, wipe the tops with a wet cloth.

McIlvaine.