22 



dish : then put in a layer of mashed jDotatoes, and so fill the dish, layer 

 by layer, with a cover of mashed potatoes for the crust. Bake well for 

 half au hour and brown before a quick fire. 



A la provencale. — Steep for two hours in some salt, pepper, and a 

 little garlic ; then toss them into a small stewpan over a iDrisk fire with 

 parsely chopped and a little lemon juice. 



Agaric catsup. — Place the agarics of as large a size as you can pro- 

 ciire, layer by layer, in a deep pan, sprinkling each layer as it is put in 

 with a little salt. Then next day stir them several times well so as to 

 mash and extract their juice. On the third day strain off the liquor, 

 measure and boil for ten minutes, and then to every pint of liquor add 

 half an ounce of black pepper, a quarter of an ounce of bruised ginger 

 root, a blade of mace, a clove or two, and a teaspoonful of mustard seed. 

 Boil again for half an hour ; put in two or three bay leaves and set aside 

 until quite cold. Pass through a strainer and bottle ; cork well and dip 

 salt on the gills. Lay them top downwards on a gridiron over a mod- 

 erate fire for five or six minutes at the most. 



To ste'w mushrooms. — Trim and rub clean half a pint of large button 

 mushrooms. Put into a stewpan 2 ounces of butter; shake it over a fire 

 until thoroughly melted ; put in the mushrooms, a teaspoonful of salt, 

 half as much pepper, and a blade of mace pounded ; stew until the mush- 

 rooms are tender, then serve on a hot dish. This is usually a breakfast 

 dish. 



3£ushroo7ns a la creme. — Trim and rub half a pint of button mush- 

 rooms ; dissolve in a stewpan 2 ounces of butter rolled in flour ; put in 

 the mushrooms, a bunch of parsley, a teaspoonful of salt, half a teaspoon- 

 ful each of white pepper and of powdered sugar ; shake the pan for ten 

 minutes ; then beat up the yolks of two eggs with two tablespoonf uls of 

 cream, and add by degrees to the mushrooms ; in two or three minutes 

 you can serve them in sauce. 



Mushrooms on toast. — Put a pint of mushrooms into a stewpan with 

 two ounces of butter rolled in flour ; add a teaspoonful of salt, half a tea- 

 spoonful of white pepper, a blade of powdered mace, and a half a tea- 

 spoonful of grated lemon ; stew until the butter is all absorbed ; then 

 serve on toast as soon as the mushrooms are tender. 



^APPENDIX B. 



GLOSSARY OF TERMS USED IN DESCRIBmG MUSHROOMS. 



Abortive, imperfectly developed. 



Acaule.scent, acaulous, having a very short 

 stem or none. 



Acetabulifoi'm, cup-shaped. 



Acicular, needle-shajjed. 



Aculeate, slender pcjinted. 



Acuminate, terminating in a point. 



Acute, sharp pointed. 



Adnate, gills firmly attached to the stem. 



Adnexed, gills just reaching the stem. 



Adpre-Hsed, pressed in close contact, as 

 applied to gills. 



jEruxjinoun, verdigris-green. 



Agglutinated, glued to the surface. 



Aggregated, collected together. 



Alveolate, socketed or honeycombed. 



A^npJdgenous. when the hymenium is not 

 restricted to a particular surface. 



Analog ij, superficial or general resem- 

 blance without structural agreement. 



AnaHtomoxiiig, In'auchiug, joining of one 

 vein with another. 



Annular, ring-shaped. 



Annulate, having a ring. 



Annulus, ring round the stem of agarics. 



Apex, in mushrooms the extremity of the 

 stem nearest the gill. 



Apical, close to the apex. 



Apiculate, terminating in a small point. 



Ajipx'ndiculate, hanging in small frag- 

 ments. 



Approximate, of gills which apj^roach the 

 stem but do not reach it. 



Arachnoid, cobweb-like. 



Arboreal, arhoricle, tree-inhabiting. 



Arcuate, bow-shaped. 



Areolate, divided into little areas or 

 patches. 



Argillaceous, clayey, like clay. 



Ascending, directed upward. 



A.fci, ascidia, spore-cases of certain mush- 

 rooms. 



Attenuated, tapering gradually to a point 

 upward or downward. 



