It is best when made of the large flap mushrooms, fresh, but fully ripe. They must be gathered during very dry weather, if the ketchup is to keep properly. Do not wash or peel them but wipe them clean, and remove all decayed pieces and part of the stalks. Put them into a gallon stone jar, and strew salt liberally over them. Let them remain a night, and the next day stir them up, and repeat this for two or three days. At the end of the third day put the jar into the oven and let them stew a short time, then gently pour off the liquid, but do not squeeze them at all. To every quart put an ounce of Jamaica and black peppercorns, two or three pieces of rase ginger, and a blade of mace. Boil again for perhaps half an hour, let it stand aside until cold, then put into dry bottles, and cork it up tightly. It is well to use small bottles, so that when one has been opened it may be used up before it has time to lose its virtues. MENU FOR SEPTEMBER. Rabbit Pie. Cold Roast Goose. Salmi of Partridges (hot). Fillets of Beef with Mushrooms (also hot). Cold Pressed Beef. Potato, Beetroot, Tomato and Endive Salads. Hot Potatoes. Quince Jelly. Damson Cheese. Apple and Blackberry Tart. Cream. Cheddar and Gorgonzola Cheese. Oatcake and Butter. Our menu this month might be one suited for a luncheon party, where the chief dishes would be required cold, with two or three hot ones as a set-off, and all others placed on the table at the same time. Luncheon parties are generally very common during this month in the country, and the guests who come to partake of them are not noted for their small appetites. _Salmi of Partridges._—Put the birds into the oven as for roasting, and partially cook them. When about half done cut them into neat pieces, and remove the skin and sinews, and place them in a clean saucepan. In another pan put a quarter of a pound of uncooked ham minced finely, with a good piece of butter; add a dozen small mushrooms, three or four minced shallots, a grated carrot, a spoonful of chopped parsley, a few sprigs of savoury herbs and some pepper and salt. Cover closely and let them cook on the top of the stove, shaking the pan to prevent burning; when cooked dredge a little flour over them, let it brown a little, and pour in about a pint of good brown stock. Add also a glassful of sherry. Stir until the gravy has thickened nicely, then put in the pieces of the birds, and let them slowly simmer, but not boil, for at least half an hour. Dish the game in a pile on a hot dish, strain the sauce, and see that it is well seasoned and of a nice brown colour, then pour over all. Garnish with fried sippets of bread.