220 BRITISH EDIBLE FUNGI. 



are quickly followed by the little fairy ring cham- 

 pignon {Marasmiiis oreades), scattered specimens of 

 the meadow mushroom, or horse mushroom {Agaricus 

 arvensis), clusters of the maned agaric {Coprinus 

 comatns), which in warm sunny seasons may be 

 gathered all through the months of May. June, and 

 July, and in the last month the edible boletus 

 {Boletus ediilis) will have put in its appearance. 

 Then comes the great season of the comimon mush- 

 room {Agarims campestris), which may be allowed to 

 reign supreme through July and August. From this 

 time, through September and October, the great 

 crop of fungi will appear. Besides those already 

 named, there will abound the fine flavoured parasol 

 agaric {Agaricus procerus), the rich red milk agaric {Lac- 

 tarius delzciosus), the brown warty agaric {Agaricus 

 rubescens), the great puff ball {Lycoperdon giganteum), 

 the vegetable beef steak {Fistulina hepatica) on decay- 

 ing oak trees, vegetable sweet-bread {Agaricus ojxelia), 

 the plum mushroom {Agaricus prurndus^, the pas- 

 ture hygrophorus {HygropJiorus pratensis), and many 

 others. The seasons will then be carried on by the 

 hedgehog mushroom {Hydnum repanduvi), the small 

 but abundant ivory caps {Hygrophorus virgineus), the 

 blewits {Agaricus personatus), and the amethyst agaric 

 {Agaricus nudus), until the frosts of November and 

 December stop their growth." It might have been 

 added that even slight frosts do not materially affect 

 the different species of HygropJiorus, which are about 



