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MUSHROOM KETCHUP (another way) (Prepare the mushrooms and salt)

Prepare the mushrooms and salt them as in the last recipe. Let them stand twelve hours, then work them well with the fingers, and leave them again for thirty-six hours, stirring them occasionally with a wooden spoon. At the end of that time measure them into an earthen jar, and with each quart put half an ounce of allspice, three-quarters of an ounce of black pepper, and three-quarters of an ounce of Jamaica pepper. Cover the jar closely, set it in a pan of boiling water, and let it boil gently for fully two hours. Take it out, let it stand until cool, then pour off the juice into a clean pan, as clear as possible, and boil the liquid for half an hour. Skim it thoroughly, and put it into a jar. When quite cold, pour it through a jelly-bag until it is bright and clear. It must be poured gently, so as not to disturb the sediment. Put a tea-spoonful of brandy with each half-pint of liquor, and pour it into small bottles. Cork these securely, and either tie a piece of bladder over them or resin the corks, and keep the ketchup in a cool, dry place. When pouring the juice from the mushrooms do not squeeze them, or the liquid will look thick and muddy. The residue need not be wasted, for, after a common ketchup has been made as described, it can be dried and used for mushroom powder (see MUSHROOMS, POWDERED). Probable cost of mushrooms, variable. Sufficient, a table-spoonful of ketchup to half a pint of sauce.