CATCHUP. 115 



CATCHUP. The most indispensable of these prepara- 

 tions are Mushroom, Walnut, and Tomato Catchup. 



Mushrooms should only be gathered by some one acquaint- 

 ed with this peculiar family. The wholesome ones have, a 

 pleasant odor, a round form, tender edge and middle, and 

 when young a salmon color on the under part, which, as they 

 mature, turns to a dark brown, the upper part and stalk be- 

 ing of a pearlish white. But as sad accidents often occur 

 from the use of poisonous mushrooms, no one should attempt 

 to gather this edible fungus without competent knowledge. 

 One fact with regard to the mushroom is, that the wholesome 

 kinds grow openly in pastures, and those that are found in 

 woods and damp swampy places are not good. 



It is said that poisonous mushrooms turn silver black, 

 and onions that are boiled with them. Another test is to 

 sprinkle a little salt on the inner spongy side, and examine 

 them a little while after; if the action of the salt has impart- 

 ed a yellow color, they are to be rejected ; but if black, they 

 are wholesome. 



MUSHROOM CATCHUP. 



Gather the large, juicy, flap-mushrooms, that are too ripe 

 for pickling or stewing. Remove all decayed matter and 

 foreign substances, and put the mushrooms into an earthern 

 jar, with a little salt sprinkled over each layer. Cover and 

 leave them near the fire for twenty-four hours. Strain off 

 the liquor into a porcelain-lined kettle, or clean saucepan. 

 Let it boil over a good fire for half an hour, than add to 

 every quart of liquor two teaspoonfuls of black peppercorns, 

 one teaspoonful of allspice, three small slices of fresh ginger, 

 a few blades of mace, three or four cloves, and a sprinkle of 

 Cayenne pepper. Let it simmer till reduced one half. Take 

 it off and cover it. When sufficiently cool, fill small glass 

 bottles quite full. Dip off the liquid without disturbing the 



