﻿54 
  A 
  PLAIN 
  AND 
  EASY 
  ACCOUNT 
  

  

  colour. 
  It 
  is 
  common 
  in 
  woods 
  and 
  gardens 
  on 
  the 
  

   naked 
  ground, 
  and 
  has 
  violet 
  stem 
  and 
  gills, 
  the 
  latter 
  

   becoming 
  ultimately 
  of 
  a 
  rusty 
  brown. 
  It 
  is 
  certainly 
  

   a 
  wholesome 
  esculent 
  species, 
  but 
  a 
  great 
  number 
  would 
  

   be 
  required 
  to 
  make 
  a 
  good 
  dish. 
  

  

  The 
  Cinnamon 
  Mushroom 
  (C. 
  cinnamomeus) 
  is 
  a 
  very 
  

   common 
  species, 
  with 
  a 
  cinnamon-coloured 
  pileus 
  and 
  a 
  

   yellowish 
  flesh. 
  It 
  is 
  a 
  lover 
  of 
  woods, 
  and 
  in 
  northern 
  

   latitudes 
  is 
  found 
  inhabiting 
  them 
  everywhere. 
  In 
  its 
  

   fresh 
  state 
  it 
  has 
  the 
  odour 
  and 
  flavour 
  of 
  the 
  spice 
  

   after 
  which 
  it 
  is 
  named, 
  so 
  powerful 
  and 
  peculiar 
  to 
  

   itself, 
  that 
  this 
  alone 
  is 
  a 
  good 
  test 
  of 
  its 
  identity. 
  

   The 
  Germans 
  are 
  said 
  to 
  be 
  very 
  fond 
  of 
  this 
  species, 
  

   which 
  is 
  generally 
  stewed 
  in 
  butter 
  and 
  served 
  with 
  

   sauce 
  for 
  vegetables. 
  

  

  The 
  small 
  genera 
  Paxillus 
  and 
  Gomphidius 
  are 
  

   intermediate 
  between 
  Cortinarius 
  and 
  Hygrophorus. 
  

   In 
  this 
  latter 
  genus 
  the 
  main 
  feature 
  is 
  found 
  in 
  the 
  

   waxy 
  character 
  of 
  the 
  hyineniuin, 
  or 
  spore-bearing 
  

   surface 
  

  

  Herein 
  are 
  found 
  three 
  species, 
  more 
  or 
  less 
  available 
  

   for 
  culinary 
  purposes. 
  The 
  best 
  of 
  these 
  (H.virginem) 
  

   is 
  of 
  a 
  beautiful, 
  pure 
  ivory 
  whiteness 
  when 
  in 
  good 
  

   condition, 
  becoming 
  dingy 
  or 
  tawny 
  when 
  old. 
  The 
  

   gills 
  are 
  distant 
  and 
  decurrent, 
  or 
  produced 
  down 
  the 
  

   stem. 
  It 
  is 
  common 
  on 
  Bhort 
  pastures 
  and 
  downs, 
  and 
  

   although 
  small 
  i- 
  well 
  worth 
  the 
  trouble 
  of 
  collecting. 
  

   Without 
  a 
  continental 
  reputation, 
  although 
  occasionally 
  

   eaten 
  in 
  France, 
  it 
  merits 
  a 
  better 
  a 
  :quaintance. 
  

   When 
  cooked, 
  the 
  method 
  recommended 
  is 
  to 
  stew 
  

  

  