mouth in jets of dust, the head remaining entire when dry as what is called " a Devil's snuff-box ". It is 

 probable, judging by analogy, that when in a youtliful wliite-fleshed state Li/coperdon saccafum is edible ; yet 

 it is so rare iu England that the fact is of little importance. It should, however, be generally known that 

 Li/coperdon gi/fanteum, (the L. Bovista of Linneeus and of Dr. Badham's " Esculent Funguses of England " ) 

 that immense white ball, as large and larger than a man's head, whicli is so often knocked about in sport 

 in om- pastm'es, is not only quite safe to eat, but most excellent. The smnmer of 1846 was extremely 

 favourable to the developement of these giants. One in particular was brought in, extremely irregular from 

 having been impeded and squeezed among some trunks of felled timber in its first growth, the mass of which 

 equalled in bulk two quartern loaves, and the follo'wing is the report of aii amateur of Eunguses, and very 

 good judge of " recherclies " viands in general, " the puff-ball made sucli an excellent omelette and is so 

 much better than any mushroom I ever before tasted, that it ought not to be called musluroom". 



After such testimony from persons who have had fuU experience of their qualities, the innocent and 

 agreeable PufT-baUs should be no longer left to decay in obscurity, or be destroyed in cliildish wantoness. 

 Everybody knows them, and as mistake and injmious consequences arc impossible, for no other Fungus can 

 be confounded with them, we hope our readers will place faith in our assurance and try this receipt for 



Omelette of Giant Puff-ball. 



They are in a proper state for cooking, when, on cutting across, the interiour is of an uniform pm'e white, 

 if yeUow stains appear, they are too old. Slice them half an inch thick, have ready chopped herbs, jiepper, 

 salt, &c., as for an ordinary omelette of eggs, dip the slices of |)uff into yolk of egg and sprinkle the herbs 

 and condiments upon them, fi-y in fresh sweet butter and let them be eaten immediately. They are much 

 lighter and more tUgestible than egg omelettes, and resemble brain fritters. 



