Then put them into a pipkin or possnet of Copper (no Iron) and put a very little water to them, and a large proportion of Salt.  If you have a pottle of Mushrooms, you may put to them ten or twelve spoonfuls of water, and two or three of Salt.  Boil them with pretty quick-fire, and scum them well all the while, taking away a great deal of foulness, that will rise.  They will shrink into a very little room.  When they are sufficiently parboiled to be tender, and well cleansed of their scum, (which will be in about a quarter of an hour,) take them out, and put them into a Colander, that all the moisture may drain from them.  In the mean time make your pickle thus:  Take a quart of pure sharp white Wine Vinegar (elder-Vinegar is best) put two or three spoonfuls of whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or three flakes of Mace, three Bay-leaves; (some like Limon-Thyme and Rose-mary; but then it must be a very little of each) boil all these together, till the Vinegar be well impregnated with the Ingredients, which will be in about half an hour.  Then take it from the fire, and let it cool.  When the pickle is quite cold, and the Mushrooms also quite cold, and drained from all moisture:  put them into the Liquor (with all the Ingredients in it) which you must be sure, be enough to cover them.  In ten or twelve days, they will have taken into them the full taste of the pickle, and will keep very good half a year.  If you have much supernatant Liquor, you may parboil more Mushrooms next day, and put them to the first.  If you have not gathered at once enough for a dressing, you may keep them all night in water to preserve them white, and gather more the next day, to joyn to them.

TO STEW WARDENS OR PEARS

Pare them, put them into a Pipkin, with so much Red or Claret Wine and water, ana, as will near reach to the top of the Pears.  Stew or boil gently, till they grow tender, which may be in two hours.  After a while, put in some sticks of Cinnamon bruised and a few Cloves.  When they are almost done, put in Sugar enough to season them well and their Syrup, which you pour out upon them in a deep Plate.

TO STEW APPLES

Pare them and cut them into slices.  Stew them with Wine and Water as the Pears, and season them in like manner with Spice.  Towards the end sweeten them with Sugar, breaking the Apples into Pap by stirring them.  When you are ready to take them off, put in good store of fresh-butter, and incorporate it well with them, by stirring them together.  You stew these between two dishes.  The quickest Apples are the best.

PORTUGUEZ EGGS