To Pickle Mushrooms

• Mushroom buttons (without the stems), 2 quarts
• palest White wine vinegar, short ½ gallon
• salt, large

Select for this purpose the smallest buttons of the wild meadow mushrooms, in preference to those which are artificially raised, and let them be as freshly gathered as possible. Cut the stems off quite close, and clean them with a bit of new flannel slightly moistened, and dipped into fine salt; throw them as they are done into plenty of spring-water, mixed with