sort, and I have eaten of such a sort myself; but as there are some with
white Gills that are deadly, it is dangerous for unskilful Persons to
meddle with any of that fort: and therefore I thought it convenient when I
was in _France_, to learn the Method of raising them in Beds, that we might
be sure of our sort, and have them all the Year about: The Method of doing
which, is in my _Appendix_ to my _New Improvements of Planting and
Gardening_, printed for Mr. _Mears_, at _Temple-Bar_.

The following Receipts for making of Mushroom-Ketchup, and Mushroom-Gravey,
I had from a Gentleman named _Garneau_, whom I met at _Brussels_, and by
Experience find them to be very good.



To make Mushroom Ketchup.

Take the Gills of large Mushrooms, such as are spread quite open, put them
into a Skellet of Bell-Metal, or a Vessel of Earthen-Ware glazed, and set
them over a gentle Fire till they begin to change into Water; and then
frequently stirring them till there is as much Liquor come out of them as
can be expected, pressing them often with a Spoon against the side of the
Vessel; then strain off the Liquor, and put to every Quart of it about
eighty Cloves, if they are fresh and good, or half as many more, if they
are dry, or have been kept a long time, and about a Drachm of Mace: add to
this about a Pint of strong red _Port_ Wine that has not been adulterated,
and boil them all together till you judge that every Quart has lost about a
fourth Part or half a Pint; then pass it thro' a Sieve, and let it stand to
cool, and when it is quite cold, bottle it up in dry Bottles of Pints or
Half-Pints, and cork them close, for it is the surest way to keep these
kind of Liquors in such small quantities as may be used quickly, when they