ON THE PREPAEATION OF FUNGI FOR THE TABLE. 205 



Most kinds of mushrooms can be very readily preserved for 

 use at a future time, and several receipts are given with that in- 

 tention. Some make excellent pickles. Dry-fleshed species can 

 usually be dried. These preserve their aroma vpell, can be used 

 in powder for flavouring, or can be revived and made into dishes ; 

 the more juicy and succulent sorts can be preserved in brine or 

 dry salt, like meat. Preserved in these several ways, many sorts 

 are regular articles of commerce on the Continent. Some kinds 

 are suitable for preserving in oil, or in brandy, etc. The best 

 species for ketchup are all the Pratelles, all the Parasols, Blewits, 

 and Blushers. Oreads improve the flavour of ketchup, though 

 they cannot yield it themselves. The juice of the Oaktongue 

 makes a splendid substitute for beef gravy, and will keep well, like 

 ketchup. 



In a culinary sense, as well as in regard to their nutritive 

 quality, mushrooms should be considered equivalent to flesh-meat, 

 rather than as vegetables. 



