Mushrooms in Brine (Very good)

Instructions

1. Prepare small mushroom-buttons exactly as for the preceding pickle (stems cut off close, wiped with damp flannel dipped in fine salt), and measure them after the stems are taken off.
2. For each quart of mushrooms, boil together for five minutes: two quarts (1/2 gallon) of water, half a pound of common white salt, a small dessertspoonful of white peppercorns, a couple of blades of mace, and a race of ginger.
3. Take off the scum thoroughly and throw in the mushrooms.
4. Boil them gently for about five minutes.
5. Put them into well-warmed wide-necked bottles and let them become perfectly cold.
6. Pour a little good salad-oil on the top, cork them with new corks, and tie bladder over, or cover them with two separate bladders.
7. When wanted for use, soak the mushrooms in warm water until the brine is sufficiently extracted.