DRIED MUSHROOMS. 2 r 5 



be cut or sliced, as whole specimens, if large, are 

 liable to decay if dried too slowly. It would be pre- 

 ferable in all cases to slice them in the same manner 

 as the Boleti. 



The St George's mushroom {Agariciis gambosus) 

 has been recommended for drying, but we have never 

 tried it, since at the time of its appearance no other 

 fungi are to be had, and it has never been our good 

 fortune to have more at a time than we were glad to 

 use for immediate consumption. 



Some mycologists have commended the two related 

 species, the plum mushroom {Agaricus prunulus) and 

 the orcella {Agaricus orcella), as excellent for drying, 

 but these seem to have such a delicate flavour, only 

 appreciable if cooked whilst fresh, that we have 

 almost regarded it as a sin " to waste their sweetness 

 in the kitchen air " by the evaporation of their aroma 

 in drying. 



There are several other species of fleshy agarics 

 which would dry very well, and answer the ordinary 

 purpose of flavouring in winter, but they do not 

 retain that delicacy which recommends them in the 

 fresh state, and for such a purpose there are plenty 

 of others. For instance, few would care to sacrifice 

 such a breakfast delicacy as the parasol mushroom 

 {Agaricus procerus) for the remote exigencies of a 

 winter stew. 



Foremost amongst the best kinds for the flavour- 

 ing of winter dishes are the morcL^. We have several 



