ON SOME COMMON SPECIES OF EATABLE MUSHROOMS. 45 



eacli kind which it is useful to bear in mind and observe carefully 

 when picking, as a safeguard against mistakes. 



The Pratelles (69-65). These comprise the species familiar to 

 English people under the vague title of " common field mush- 

 room." Newspaper writers are fond of adding : — " as everybody 

 knows, the only kind that is safe and reliable." As matter of 

 fact, everybody does not know the Pratelles; nor are they by any 

 means the only safe or excellent edibles among Fungi. There are 

 a number of species that it is much easier to learn how to recognise, 

 for the Pratelles are somewhat changeable in habit. The " common 

 field mushroom " is, in point of fact, a group of six or seven dis- 

 tinct varieties, so well-defined and separated that it has been 

 considered expedient to give them specific places in this book. 

 They are all esculent, but by no means identical in point of 

 flavour or digestibility. The best of them is probably the Red 

 Pratelle (64), distinguished by the reddish blush which comes upon 

 cut or broken surfaces. The next in point of flavour, and the 

 best known, is the White Pratelle (60). This kind seldom at- 

 tains a very large size. It is at its best when the gills are still 

 pink, the plant having just expanded. Then it should be rather 

 under than over-cooked, to be properly appreciated. In the 

 " button " stage it is insipid, but is then best for pickling. 

 When the gills get brown and black it is rather too coarse and 

 strong for epicures. The cultivated mushroom is a variety of this 

 Pratelle, perhaps rather to be regarded as a distinct species. It 

 is neither so well-flavoured nor so digestible as the meadow plant. 

 A very distinct species is the Giant Pratelle (59), often called 

 " horse-mushroom " by rustics. Frequently the " button " of this 

 species grows larger than an orange before expanding. It is very 

 meaty, quite wholesome, but decidedly inferior in flavour to those 

 mentioned before. The Brown Pratelle (63), which inhabits wet 

 and swampy pastures, is usually too watery, but has a good flavour. 

 The Shaggy Pratelle (65) is rich, luscious, and strong in flavour. 

 Some suspicion has attached to it, but probably only because people 

 have been sick from eating too freely of it. The author has found 

 it perfectly wholesome, and of excellent flavour. 



The PuflFballs (190-197). Every one who has gathered Pratelles 

 in the meadows is sure to have seen Puff-balls. They are globose 

 white objects, varying in size from that of a marble up to that of a 

 small pumpkin. In youth they are solid, in age full of dust. All 

 are good eating, and the most digestible of mushrooms. The 



