. Cyclopedia of farm crops. Farm produce; Agriculture. 168 THE COMMERCIAL CANNING INDUSTRY more readily result. All mushroom growers will find the drying process of value in order to make use of portions of the stems and of mushrooms rather too far advanced for the demands of the best markets. They may then, moreover, be reduced to powder, by passing through an ordinary grinder, and this powder is in considerable demand for sauces and as seasoning. 77(6 canning of mushrooms in liquid, according to many methods which have been published, involves. Fig. 247. Boletus felleus, the bitter boletus o
. Cyclopedia of farm crops. Farm produce; Agriculture. 168 THE COMMERCIAL CANNING INDUSTRY more readily result. All mushroom growers will find the drying process of value in order to make use of portions of the stems and of mushrooms rather too far advanced for the demands of the best markets. They may then, moreover, be reduced to powder, by passing through an ordinary grinder, and this powder is in considerable demand for sauces and as seasoning. 77(6 canning of mushrooms in liquid, according to many methods which have been published, involves. Fig. 247. Boletus felleus, the bitter boletus of doubtful leputation. blanching by means of a solution containing alum and bisulphite of soda. An effective home method, preserving the flavor fairly well, is this : Peel and throw into boiling water, containing for each gallon three ounces of salt and the juice of two lemons. After five minutes, put into clean pint-jars and cover with a brine containing per gallon from one to two ounces of salt and a little lemon- juice. They are then brought gradually to the boiling-point and boiled for about fifteen minutes. Preserving in butler, an expensive but common process, is somewhat as follows: Clean and peel as usual and place for a few minutes in cold water, acidulated with vinegar or lemon-juice. Dry with a clean cloth, and use for each quart of mushrooms three ounces of butter, a small teaspoonful of salt, a little pepper and the juice of one lemon. Melt the butter in a stewpan, add the mushrooms and the seasonings; cook slowly until nearly dry, shak- ing to prevent sticking. Then put into jars and fill with melted butter. Heat in boiling water for ten minutes, close the top, cool gradually and seal. Mushroom ketchup is commonly made as follows: Clean, cut into slices and dispose in layers one- half inch thick in an earthen dish, sprinkle with salt, and repeat until the dish is full. Place in the refrigerator or a cool place for at least two days. Then crush and strain the produ
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