132 BRITISH EDIBLE FUNGI. 



half an inch thick, dip in yolk of egg, sprinkle with 

 pepper, salt, and sweet herbs, fry in fresh butter, and 

 serve hot. Another says — Fry the half inch slices 

 in fresh butter, with a very slight sprinkling of salt, 

 and any preserve that might be available, and serve 

 hot. Our own method has been to cut the slices less 

 than half an inch thick, cover them with egg beaten 

 up, and sprinkle with bread crumbs, fry them until 

 the surface is browned, like a fried sole, and then 

 serve. Of course pepper and salt are better sprinkled 

 over before frying. The universality with which this 

 dish is appreciated is more remarkable than with any 

 other fungus which we have introduced to our friends. 

 We have no recollection of a single instance in which 

 it was not approved. 



There are several kinds of smaller puff balls which 

 are common on lawns, heaths, and pastures ; these are 

 doubtless harmless in the young state, and whilst the 

 flesh is pure white. They have been recommended 

 as food, cooked in the same way as the giant puff ball, 

 but we have never tried them, chiefly on account of 

 their small size. On no account should any puff ball 

 be cooked after the flesh has commenced discoloura- 

 tion. 



