PUFF BALLS, LYCOPERDACE^ 



in open woods. Externally it is almost pure 

 white, or cream color, until practically full 

 size is attained. While the flavor is good, 

 there is a peculiarity about it which some do 

 not regard as inviting. The texture is rather 

 soft and the flesh pure white. The large 

 size of the species commends it particularly 

 for broiling in thick slices. 



As the giant pufif ball approaches ma- 

 turity, the flesh becomes yellowish or olive 

 green in color — due to the formation of 

 spores. The mycelium of this species also 

 grows readily when cultures are made by 

 the tissue-fragment method, the growth 

 being profuse upon decayed leaves or soil. 

 Pure cultures were made by the writer in 

 1902, and an excellent pure culture in a 

 quart bottle of compost was sent to me by 

 Mr. L. F. Lambert, about 1905. No suffi- 

 cient attempts have yet been made, so far as 

 I am aware, to cultivate this species, but the 

 size and the importance of the fungus make 

 it desirable that careful trials should be in- 

 augurated. For the present we can offer 



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