Water, to remain there about two hours. In the next place, get ready some
fresh Water in a well-tinn'd Vessel, or glaz'd Vessel, to which put your
Mushrooms, and let them boil a little to soften; which being done, take out
your Mushrooms, and presently put them into cold Water, and let them remain
there till they are quite cold; after this, free them from the Water, and
dry them well in a linnen Cloth, then put them either into a wide-neck'd
Bottle, or glaz'd Earthen-Vessel, disposing here and there among them three
or four Bay-leaves to a Quart, two Nutmegs cut in quarters, about a quarter
of an Ounce of Mace, and boil as much White-Wine and Vinegar, in equal
quantities, as will serve to cover the Mushrooms. This Pickle must be put
to them cold, and the Bottle, or Earthen-Vessel, close stopt and ty'd down
with a wet Bladder. The reason why the Spice should not be boiled with the
Pickle, is, because the Mushrooms would change black by means of the boil'd
Spices; and if this plain Pickle was to be pour'd upon the Mushrooms hot,
it would immediately draw a Colour from the Spices, which would darken the
Colour of the Mushrooms: therefore to fill up the glasses in the manner
here related, is the best way to have your Mushrooms look clean and white.

This Month is the proper time to pickle Onions, which make an agreeable
Pickle if they are prepared after the following manner.



To pickle Onions, from Mrs. _A. W._

When your Onions are dry enough to be laid up in the House, take the
smallest of them, such as are about the bigness of a small Walnut, and of
that sort which we call the _Spanish_ Onion, for these are not so strong
flavour'd as the _Strasburgh_ Onions; take off only the outward dry Coat,
and boil them in one Water without shifting, till they begin to grow