wet, it will soon turn mouldy. When the Bottles are fill'd, cork them well
with sound new Corks, and tye a piece of Bladder, that has been softened in
warm Water, over every Cork as tight as possible, and set the Bottles in a
dry Place; with this management it will keep a long time.

What I learn'd else from the above mention'd Gentleman, concerning the
preparing of Mushrooms for eating, was, that they should be always used
when they are fresh gather'd, and then only such as are without Worms,
which may be easily perceived by cutting their Stems cross-wise; and also
that as soon as the Peel is pared off, and the Gills, let the large
Mushrooms be cut into pieces, of the bigness of Nutmegs, and thrown into
Water, as well the Stems as the Caps, for they are both good; then wash
them well, and stew them a Sauce-pan, without putting any Liquor to them,
or Spice, or Salt, till they have discharged a great deal of their own
Liquor, and, begin to grow tender; you will then find them shrink into a
very narrow compass, and must have the greatest part of the Liquor poured
from them, with which you may make the Mushroom-Gravey abovemention'd. The
Mushrooms being thus prepared, put to them a Seasoning of Pepper, Salt,
Mace, and such other Ingredients as will not rob the Mushrooms too much of
their own natural Flavour, and stir them frequently till they are enough;
then put a little White-wine and Butter to them, and they will make an
excellent good Dish: or else they may be made brown with some burned
Butter, or be made into a Ragout. As for the broiling of the Caps of the
large Mushrooms, the same Person's Receipt directs to rub the Caps with
Butter on both sides, and strew Pepper and Salt on them, and broil them
till they are quite hot through, turning them two or three times on the
Fire, they will make their own Sauce when they come to be cut. Another way
which he directs, is to make a pretty thick Batter of Flower, Water, or
Milk and Eggs beaten together with some Salt and Pepper, to dip them in,
and then fry them like Tripe; and for their Sauce, he recommends Butter, a