CINERARIAS AND CALCEOLARIAS. 123 



Mushroom Ketchup. — In making ketchup use the very best mushrooms, 

 full grown, but young and fresh, as it is highly important to secure fine 

 flavor, and this yre cannot get from inferior mushrooms. Take a measure of 

 fine fresh mushrooms and see that they are clean and free from grit; stem 

 and peel them ; cut them into very thin slices and place a layer of these on 

 the bottom of a deep dish or tureen; sprinkle this layer with fine salt; then 

 put in another layer and sprinkle with salt as before, and so on until the dish 

 is full. The white succulent part of the stems may be used in the ketchup, 

 but never any of the discolored, tough, or stringy part. On the top of all 

 strew a layer of fresh walnut rind cut into small pieces. Place the dish in a 

 cool cellar for four or five days, to allow the contents to macerate. When the 

 whole mass has become nearly liquid pass it through a colander. Then boil 

 down the strained liquor to half of its bulk and add its own weight of calf's- 

 foot jelly ; season with allspice or white pepper and boil down to the consis- 

 tence of jelly. Pour into stoneware jars and keep in a cool place. 



Pickled Mushrooms. — Ingredients : To each quart of mushrooms allow 

 two blades of pounded mace, one ounce of ground pepper, salt to taste, and 

 sufficient vinegar to cover the mushrooms. Choose young button mush- 

 rooms for pickling; rub otf the skin with a piece of flannel and salt, and cut 

 off the stalks; if very large, take out the red gills, and reject the black ones, 

 as they are too old. Put them in a stew^an, sprinkle salt over them, with 

 pounded mace and pepper in the above proportions ; shake them well over a 

 clear fire until the liquor flows, and keep tliem there until it is all dried up 

 again ; then add as much vinegar as will cover them, let it simmer one minute 

 and store it away in stone jars for use. When cold, tie down with bladder 

 and keep in a dry place. They will remain good for a long time, and are gen- 

 erally considered delicious. Make this the same time as ketchup, from the 

 first of September to the middle of October. 



MEETING FOR DISCUSSION. 



Saturday, February 24, 1894. 



A Meeting for Discussion was boldeu today at eleven o'clock, 

 the President, Nathaniel T. Kidder, in the chair. The follow- 

 ing paper was read by the author. 



Cinerarias and Calceolarias. 



By Kenneth Finlayson, Brookline. 



The march of improvement in the Cineraria, is as conspicuously 

 great as in au}^ other class of plants, and when we compare the 

 best types of the florists' varieties of today with the old species — 



