112 MUSHROOM CULTURE. 



prepared, take nearly a quart of pale white wine vinegar, 

 and add to it a heaped tea-spoonful of salt, half an ounce of 

 whole white pepper, an ounce of ginger-root bruised, two 

 large blades of mace, and a fourth of a salt-spoon of 

 cayenne pepper tied in a small piece of muslin. When 

 this pickle boils throw in the agarjcs and l?oil them in it 

 over a clear fire moderately fast, from six to nine 

 minutes. When tolerably tender put them into warm 

 wide-mouthed bottles, and divide the spice equally 

 amongst them. When perfectly cold, cork well, or tie 

 skins and paper over them. Store in a dry place, and 

 keep out the frost. 



Full-sized champignons may be pickled exactly in the 

 same way, but will require longer boiling, until indeed 

 they become tender. Modified from Miss Acton. 



Champignons quickly Pickled. Place the prepared 

 buttons in bottles with a blade of mace, a tea-spoonful of 

 pepper-corns, and a tea- spoonful of mustard seed in each, 

 and cover with the strongest white wine pickling vinegar 

 boiling hot. Cork or tie down as before, but do not 

 expect them to keep above three months. 



