MUSHROOM KETCHUP. 20I 



from two to three inches in length, tapering down- 

 wards to a very slender stem. 



As articles of food none but the largest are worthy 

 of much consideration, except as curiosities. It re- 

 quires some effort to collect sufficient for a dish, and 

 when obtained and cooked in the most approved 

 fashion, there is no great compensation in delicacy of 

 flavour, aroma, or novelty of taste. Many agarics, 

 to be found with less trouble at the same season, 

 would give greater satisfaction. There is, however, 

 one advantage which they possess, and no small one 

 with timid people, that they are absolutely safe. 



XXXI.— MUSHROOM KETCHUP. 



Ketchup, or catsup, for the name is written both 

 ways, is a sauce prepared from mushrooms, and was 

 at one time believed to be obtained exclusively from 

 the common mushroom and the meadow mushroom. 

 In rural districts, where ketchup making is an annual 

 autumnal event, the meadow mushroom is preferred 

 as more highly flavoured. The combination sold in 

 towns under the name of mushroom ketchup has in 

 some instances been demonstrated to have been made 

 without mushrooms at all. It is so easy to detect 

 spurious mushroom ketchup that it is surprising it 



