STUMP MUSHROOMS. I9I 



but not elsewhere. They spring in tufts from the 

 bark, and being of an ivory whiteness when the slime 

 is washed away, are conspicuous objects. The cap is 

 usually one or two inches in diameter, but we have 

 seen specimens five or six inches. It is entirely 

 covered, when growing, with a coat of slime, and then 

 is often of a smoky colour, but in Epping Forest and 

 Burnham beeches it is more often ivory white. The 

 stem is rather long and slender, with a broad ring in 

 the upper portion, and usually thickened at the base. 

 The gills are very broad and distant apart ; these and 

 of course the spores also are quite white. The most 

 remarkable feature in this species is the covering of 

 slime, like diluted gelatine, with which the entire 

 fungus is invested, and on this account many persons 

 are prejudiced against it, notwithstanding its elegant 

 and graceful form. Having once tasted it, properly 

 cooked, all such prejudice vanishes. 



The flesh of the cap is thin, and the whole fungus 

 small, but it is a delicacy not to be despised. The 

 only method we have adopted with them is to cut off 

 the stems, and place the caps on sippets of toast, 

 with a little pepper and salt, and a small piece of 

 butter on each, cover with an inverted basin, and 

 cook them for ten minutes in an oven. When ready 

 they are very tender and digestible, and of delicate 

 flavour. Preferable to some palates to the stronger 

 and more pronounced flavour of the common mush- 

 room. 



