others are less enthusiastic, ^fy own experience woukl h-ad me 

 to say that tluy are not, a:^ 

 a rnh", very highly tlavurcd, 

 thoiiiili better than some 

 fuiiui that arc recorih'il as 

 edihle. The name of tlic 

 "Delicions" morel inii)lies 

 excelh'nt Ihivur, ' l)Ut it lias 

 not been niv fortune to cive 

 it lair triah One correspond- 

 ent says: "I «ln not tliink 

 much of morels; if cooked 

 like mnslirooms, tlioy ho- 

 come tough." lier^'in. per- 

 haps, is one cause of dissat- 

 isfaction with them — they 

 may be spoiled by bad cook- 

 ing. Some fnngi are made 

 more tough bv too severe 

 cooking; it is better to let 

 such kinds simmer slowly 

 over a gentle lire. One of 

 the published receipts for 

 cooking morels says: "Cut 

 in halves the clean morels, 

 place in a stewpan with but- 

 ter, and set over a clear fire. 

 "When the butter is melted, 

 add a little lemon juice, salt and pepper. Then cool- slowly for 

 an hour, adding from time to time small quantities of beef 

 gravy. 



Cordier says that the Common morel is a delicate food, and one 

 that is in general demand. Cooke speaks of morels in general as 

 about the safest and most delicious of edible fungi. There is one 

 thing in their favor — either because they appear so early in the 

 season or for some other reason, they are seldom infested by the 

 lai-vse of insects. On this account their natural flavor is unim- 

 paired, and there is little loss from damaged specimens. The 

 flesh is rather fragile and not very watery. They are easily 

 dried, and in this way may be kept for future use. 



51. aiigiistlccps. 



M. (klUi..sa. 



19 



