﻿OF 
  BRITISH 
  FUNGI. 
  o5 
  

  

  concluded 
  that 
  young 
  and 
  fresh 
  specimens 
  are 
  the 
  best, 
  

   and 
  the 
  cooking 
  operations 
  should 
  be 
  carefully 
  per- 
  

   formed. 
  The 
  method 
  recommended 
  is 
  to 
  cut 
  them 
  in 
  

   pieces, 
  steep 
  them 
  in 
  warm 
  water, 
  and 
  afterwards 
  stew 
  

   them 
  in 
  a 
  rich 
  brown 
  sauce. 
  Roques 
  says 
  that 
  after 
  

   steeping 
  they 
  should 
  be 
  cooked 
  in 
  hog's 
  lard 
  with 
  pepper, 
  

   salt, 
  parsley, 
  and 
  beef 
  gravy, 
  taking 
  care 
  that 
  they 
  are 
  

   cooked 
  lono; 
  enough 
  to 
  become 
  tender. 
  

  

  Singularly 
  enough, 
  this 
  species 
  has 
  suffered 
  under 
  

   the 
  imputation 
  of 
  being 
  poisonous 
  ; 
  but 
  this 
  was 
  evi- 
  

   dently 
  destitute 
  of 
  foundation, 
  for 
  M. 
  Roques 
  says 
  that 
  

   himself 
  and 
  friends 
  scoured 
  the 
  woods 
  of 
  Malmaison, 
  

   " 
  where 
  we 
  gathered 
  a 
  dish 
  of 
  these 
  champignons, 
  

   which 
  I 
  prepared 
  myself 
  with 
  butter, 
  grated 
  nutmeg, 
  

   pepper, 
  salt, 
  a 
  point 
  of 
  garlic, 
  and 
  some 
  spoonfuls 
  of 
  

   chicken 
  broth. 
  This 
  ragout, 
  poured 
  over 
  some 
  thin 
  

   toasted 
  bread, 
  well 
  browned, 
  was 
  served 
  at 
  table, 
  and 
  

   was 
  greatly 
  relished 
  by 
  all 
  the 
  guests." 
  In 
  France 
  this 
  

   species 
  is 
  known 
  locally 
  by 
  the 
  name 
  of 
  Eurchon, 
  

   Rignoche, 
  and 
  Arrester 
  on 
  ; 
  in 
  the 
  Vosges 
  as 
  Barbe 
  

   de 
  vache 
  (cow's 
  beard) 
  and 
  Pied 
  de 
  mouton 
  (sheep's 
  

   foot). 
  

  

  The 
  scaly-capped 
  Hydnum 
  {II 
  '. 
  imbricaturri) 
  is 
  found 
  

   but 
  rarely 
  in 
  our 
  pine 
  woods 
  ; 
  but 
  when 
  once 
  seen 
  is 
  not 
  

   likely 
  to 
  be 
  forgotten. 
  Our 
  plate 
  (PI. 
  18, 
  fig. 
  1) 
  will 
  give 
  

   a 
  very 
  good 
  idea 
  of 
  its 
  general 
  appearance, 
  and 
  experience 
  

   the 
  best 
  test 
  of 
  its 
  esculent 
  properties, 
  which 
  are 
  affirmed 
  

   to 
  be 
  fully 
  equal 
  to 
  those 
  of 
  any 
  other 
  member 
  of 
  the 
  

   genus. 
  It 
  is 
  much 
  more 
  common 
  on 
  the 
  continent 
  of 
  

   Europe 
  than 
  with 
  us, 
  where 
  it 
  is 
  regarded 
  equally 
  with 
  

  

  