Put the smallest that can be got into spring water, and rub them with a piece of new flannel dipped in salt. Throw them into cold water as they are cleaned, which will make them keep their colour; next put them into a saucepan with a handful of salt upon them. Cover them close and set them over the fire four or five minutes, or till the heat draws the liquor from them; next lay them betwixt two dry cloths till they are cold; put them into glass bottles and fill them up with distilled vinegar, with a blade of mace, and a teaspoonful of sweet oil in every bottle; cork them up close and set them in a dry cool place; as a substitute for distilled vinegar, use white wine vinegar, or ale. Allegon will do, but it must be boiled with a little mace, salt, and a few slices of ginger, and it must be quite cold before it is poured upon the mushrooms. 124. _Another Method._ Bruise a quantity of well-grown flaps of mushrooms with the hands, and then strew a fair proportion of salt over them; let them stand all night, and the next day put them into stew-pans; set them in a quick oven for twelve hours, and strain them through a hair sieve. To every gallon of liquor put of cloves, Jamaica black pepper, and ginger, one ounce each, and half a pound of common salt; set it on a slow fire, and let it boil till half the liquor is wasted; then put it into a clean pot, and when cold bottle it for use. 125. CUCUMBERS. Let them be as free from spots as possible; take the smallest that can be got, put them into strong salt and water for nine days, till they become yellow; stir them at least twice a day; should they become perfectly yellow, pour the water off and cover them with plenty of vine leaves. Set the water over the fire, and when it boils, pour it over them, and set them upon the earth to keep warm. When the water is almost cold make it boil again, and pour it upon them; proceed thus till they are of a fine green, which they will be in four or five times; keep them well covered with vine leaves, with a cloth and dish over the top to keep in the steam, which will help to green them. When they are greened put them in a hair sieve to drain, and then to every two quarts of white wine vinegar put half an ounce of mace, ten or twelve cloves, an ounce of ginger cut into slices, an ounce of black pepper, and a handful of salt. Boil them all together for five minutes; pour it hot on the pickles, and tie them down for use. They may also be pickled with ale, ale vinegar, or distilled vinegar, and adding three or four cloves of garlic and shalots. 126. ARTIFICIAL ANCHOVIES.