56 BRITISH EDIBLE FUNGI. 



butter for a few minutes ; put them into small jars, 

 and when cold pour in as much butter melted as 

 will just cover them ; when again cold pour on a 

 little melted suet and tie down with bladder. When 

 required for use soak them for two or three hours in 

 a little warm milk and water, and stew with milk, 

 cream, or stock, and use in any way that may be 

 required. 



Essence of Procerus. — Sprinkle young but full 

 grown agarics with salt, and let them stand for six 

 hours. Then beat them well up, and the next day 

 strain off the liquor, and boil very slowly until it is 

 reduced to one half the quantity. This will not keep 

 long, but if one eighth part of good French brandy, 

 or half its quantity of any wine, be added, and 

 bottled carefully, it will then keep for any reasonable 

 time. 



Procerus Ketchup.— Take full grown, but not 

 worm-eaten agarics, and place them layer by. layer 

 in a deep pan, sprinkling each layer as it is put in 

 with a little salt. The next day stir them well up 

 several times, so as to mash and extract the juice. 

 On the third day strain off the liquor, measure and 

 boil for ten minutes, then to every pint of the liquor 

 add half an ounce of black pepper, a quarter of an 

 ounce of bruised ginger, a blade of mace, a clove or 

 two, and a teaspoonful of mustard seed. Boil again 

 for half an hour, put in two or three bay leaves, and 

 set aside till quite cold. Pass through a strainer and 



