Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them up for five minutes; drain them quick, covering them up between two cloths and drying them well. Boil a pickle of double-distilled vinegar and mace; when it is cold, put in the buttons, and pour oil on the top. It is advisable to put them into small glass jars, as they do not keep after being opened. It is an excellent way to boil them in milk.