MUSHROOM KETCHUP. 205 



and allowed to simmer for half an hour. The fluid 

 should then be poured off into a clean jug, and 

 allowed to stand in a cool place until next day. The 

 liquor may then be strained into dry bottles, but the 

 bottles must be clean and dry. Some add a tea- 

 spoonful of brandy to each pint of ketchup. 



When bottled, each bottle should be corked and 

 the top covered with resin or sealing-wax to exclude 

 the air. The bottles should be examined from time 

 to time, and, if any ropiness appears, it should be 

 boiled again with a little more spice. 



The sediment or refuse of the straining, and all the 

 fragments originally left, may be well squeezed, and 

 the juice obtained boiled down with spice, in the 

 same proportions as above, and will make a rather 

 cloudy but good ketchup for immediate use, but it 

 will not keep. 



Double ketchup is made by boiling down good 

 ketchup to half the quantity, which, by evaporating 

 the water, doubles its strength. Some housewives 

 instead of adding brandy to the ketchup put a tea- 

 spoonful of peppercorns in each pint and a half bottle 

 before corking. 



For good results mixed fungi should not be used, 

 beyond certain limits ; for instance, although Coprimis 

 coinatiis and Copriiuis atramentariuSy singly or to- 

 gether, will produce a good ketchup, they should not 

 be mixed with the common mushroom, the meadow 

 mushroom, and the wood mushroom, all of which 



