50 ON SOME COMMON SPECIES OF EATABLE MUSHROOMS. 



at the same time and in the same localities. This Amanite is 

 taller than the Mousseron, and has white gills, never decurrent ; 

 besides which it possesses a ring and volva. The most ordinary 

 intelligence can discern the difference at a glance. 



The Blusher (4). This is another species of Amanite, but of 

 different qualities to that one just alluded to. The Blusher is 

 first-rate eating, perfectly wholesome, and makes a remarkably 

 good ketchup. In most woodlands it is profusely abundant, from 

 early summer to late autumn. And it is large and substantial. 

 It has a brown cap studded with whitish warts ; white gills ; a 

 bulbous stem with a deep ring, and some remains of the volva. 

 But attention is to be chiefly paid to a reddish stain which suffuses 

 the stem more or less, and which blushes upon the white substance 

 directly it is broTcen. This at once separates the species from other 

 Amanites. Of course the Fly Amanite, whose cap is scarlet, with 

 white warts, will not bo mistaken for the brown-capped Blusher. 

 The blush is the distinctive and unmistakable feature of this s-ood 

 esculent. 



The Grisette (6). Also an Amanite, but of different habit from 

 the rest, the Grisette is unmistakable once it has been recognised. 

 But it may be that the species will be found less readily identifiable 

 from description than most of the preceding. The grey-fawn glossy 

 cap, with its sulcate margin ; the long, slender, nodding stem rising 

 out of the volva, but destiinte of a ring ; and the generally fragile 

 habit, are the points most remarkable. But the description in the 

 catalogue must be closely studied. The Grisette is very choice 

 eating, in fact, quite a delicacy. It requii-es very light cooking, 

 and is so delicate that it is spoilt by even a few hours' keeping. It 

 is common. 



The Stump-tuft (7). This species grows in dense clumps upon 

 stumps and tree-roots. Its characters should be carefully noted, 

 as some dangerous kinds grow similarly. But no mistake is 

 possible if the distinctive points are observed. The cap of the 

 Sturap-tuft is a dull, dirty buff, inclining to honey colour, and scaly ; 

 its stem, is tall, firm, elastic, and stuffed, bearing a broad, expanded 

 ring ; its gills are dirty white, and adnata. When the plants grow 

 closely the lower oiies are profusely j^ou'dered with the white spores shed 

 by the higher 07ies. The Stump-tuft is wholesome and plentiful, 

 but rather acrid to the taste. To make it palatable, it should be 

 steeped for some hours in vinegar and water, and then be well 

 Pfnlded before ^eing dressed. It is much eaten about Vienna. 



