MUSHROOMS, to Fricassee. — Peel and scrape the inside of the mush- rooms ; put them into salt and water ; if buttons, rub them with flannel ; take them out, and boil them with fresh salt and water ; when they are tender, put in a little shred parsley, an onion stuck with cloves, (or both separately, and chopped ;) toss them up with a good lump of butter rolled in a little flour. You may put in 3 spoonfuls of thick cream, and a little nutmeg cut in pieces ; but mind to take out the nutmeg and onion before serving. MUSHROOMS, to Grow.— They are easily cultivated. Get some stable sweepings and horse-droppings ; mix them well together, then add some dry sweepings, they greatly improve the bed. More material you have the bet- ter. When you have got a sufficiency, place them well under cover, dry them as much as possible, leaving only suffi- cient latent moisture to ferment. When the internal heat is not more than 85® break into 8 or 10 pieces mushroom bricks, and insert one piece firmly into each hole, bearing the bed down well. Cover again with yellow loam about 1 % inches thick, making the top smooth, watering carefully. Let the surface dry, then in 8 or 10 dqys cover over with' a layer of dry hay. When the bed has been formed 7 or 8 weeks water it, and after bearing has. commenced water may be given every MU£» 268 mxts 'week. The temperature of the house should be about 550. Those who have cucumber frames, can easily grow mushrooms by putting some of the spawn 4 or 5 inches deep in the mould, when the plants are nearly done with. Mushroom beds or boxes may be formed and planted at any season but decidedly the best times are the months of September and February ; a bed spawned in September will last through the winter months, and ^rill be succeed- ed by the February or March bed, which will in its turn give a supply through the summer and autumn. MUSHROOM KETCHUP.— Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and strew them now and then for 3 days. Then let them stand for 12, till there is a thick scum over ; strain, and boil the liquor with Jamaica and black pepper, mace, ginger, a clove or two, and some mustard seed✪ Mushroom Ketchup. When cold, bottle it, and tie a bladder over the cork ; in 3 months boil it again with some fresh spice, and it will then keep a twelvemonth. MUSHROOM KETCHUP.— Take a stewpan full of the large-flap y mushrooms, that are not worm-eaten, and the skins and fringe of those you have pickled ; throw a handful of salt among them, a "id set them by a slow fire ; they will produce a great deal of liquor, which you must strain, and put to it 4 ors. of shalots, 2 cloves of garlic, a good deal of pepper, ginger, mace, doves, and a few bay-leaves✪ Mushroom Ketchup, boil and skim very well. When cold, cork close. In 2 months boil it up again with a little fresh spice and a stick of horse-radish, and it will then keep for a year ; which mushroom ketchup rardy does, if not boiled a second time.

AI-modernized reading of the original text

MUSHROOMS, to Fricassee. — Peel and scrape the inside of the mushrooms ; put them into salt and water ; if buttons, rub them with flannel ; take them out, and boil them with fresh salt and water ; when they are tender, put in a little shred parsley, an onion stuck with cloves, (or both separately, and chopped ;) toss them up with a good lump of butter rolled in a little flour. You may put in 3 spoonfuls of thick cream, and a little nutmeg cut in pieces ; but mind to take out the nutmeg and onion before serving. MUSHROOMS, to Grow.— They are easily cultivated. Get some stable sweepings and horse-droppings ; mix them well together, then add some dry sweepings, they greatly improve the bed. More material you have the better. When you have got a sufficiency, place them well under cover, dry them as much as possible, leaving only sufficient latent moisture to ferment. When the internal heat is not more than 85® break into 8 or 10 pieces mushroom bricks, and insert one piece firmly into each hole, bearing the bed down well. Cover again with yellow loam about 1 % inches thick, making the top smooth, watering carefully. Let the surface dry, then in 8 or 10 dqys cover over with' a layer of dry hay. When the bed has been formed 7 or 8 weeks water it, and after bearing has commenced water may be given every MU£» mxts 'week. The temperature of the house should be about 550. Those who have cucumber frames, can easily grow mushrooms by putting some of the spawn 4 or 5 inches deep in the mould, when the plants are nearly done with. Mushroom beds or boxes may be formed and planted at any season but decidedly the best times are the months of September and February ; a bed spawned in September will last through the winter months, and ^rill be succeeded by the February or March bed, which will in its turn give a supply through the summer and autumn. MUSHROOM KETCHUP.— Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and strew them now and then for 3 days. Then let them stand for 12, till there is a thick scum over ; strain, and boil the liquor with Jamaica and black pepper, mace, ginger, a clove or two, and some mustard seed. When cold, bottle it, and tie a bladder over the cork ; in 3 months boil it again with some fresh spice, and it will then keep a twelvemonth. MUSHROOM KETCHUP.— Take a stewpan full of the large-flap y mushrooms, that are not worm-eaten, and the skins and fringe of those you have pickled ; throw a handful of salt among them, a "id set them by a slow fire ; they will produce a great deal of liquor, which you must strain, and put to it 4 ors. of shalots, 2 cloves of garlic, a good deal of pepper, ginger, mace, doves, and a few bay-leaves, boil and skim very well. When cold, cork close. In 2 months boil it up again with a little fresh spice and a stick of horse-radish, and it will then keep for a year ; which mushroom ketchup rardy does, if not boiled a second time.

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