PUFF BALLS. I3I 



were unknown. We had this specimen cut in sHces 

 of about half an inch in thickness, or rather less, the 

 outer skin peeled off, and each slice dipped in egg 

 which had been beaten up, then sprinkled with bread 

 crumbs, and fried in butter, with salt and pepper. 

 The result was exceedingly satisfactory ; and finding 

 this immense fungus more than our family could 

 consume whilst it remained fresh, we invited several 

 friends to partake, and they were as delighted as 

 ourselves with the new relish ; some at first declined, 

 but gradually one after another fell in, until the 

 whole united in a first, but certainly not the last, 

 experiment upon fried puff ball." 



The testimony of the late Rev. Dr Curtis proves 

 that the giant puff ball is duly appreciated in the 

 United States, for he writes — " It is a great favourite 

 with me as it is indeed with all my acquaintances 

 who have tried it. It has not the high aroma of 

 some others, but it has a delicacy of flavour that 

 makes it superior to any omelette I have ever eaten. 

 It seems furthermore to be so digestible as to adapt 

 itself to the most delicate stomachs. It is the South 

 Down of mushrooms." 



The instructions for cooking are in all cases limited 

 to a few words, and the suggested processes are all 

 very similar. One says — Cut in slices half an inch 

 thick, it may be simply broiled or fried with butter, 

 pepper, and salt, and when served up hot will meet 

 with general approbation. Another says — Cut slices 



