6 



common in the center and the south of France in autumn. It is well 

 known in diflerent portions of Continental Europe, and is frequently fig- 

 ured in contrast with its very poisonous congener, Amanita muscaria, or 

 •'False Orange," commonly known as the "Fly Amanita," or " Fly- Killer." 



A careless observer might mistake one for the other, but with a little 

 attention to well-defined details the edible form can be readily distin- 

 guished from the poisonous one. 



In analyzing the species the attention should be directed to the follow- 

 ing characteristics of the two mushrooms : In A. Ccesarea the cap is 

 sniooth, the stem, gills and ring lenion-yelloto, and the cuj^-shaped wrapper 

 or volva which sheathes the base of the stem is white and persistently 

 membranous. 



In A. muscaria the cap is warty or shows the traces or remains of 

 warts ; the gills lohite, stem tohite, or only very slightly yellowish, and 

 the wrapper or volva is evanescent, breaking up into ridge-like patches 

 adhering to the base, of the stem. 



The Amanita Cisesarea has long been esteemed as an esculent in foreign 

 countries, and was known in ancient times to the Greeks and Romans. 

 It is known under the following names: " Orange," " C?esar's mushroom," 

 " Imperial mushroom," " Yellow-egg," " Kaiserling," etc. Mycologists 

 who have tested it agree as to its edibility and delicate flavor. 



The specimens figured in Plate XIY represent the average size of those 

 which I have gathered in the vicinity of the District of Columbia. Much 

 larger ones have been gathered in the woody portions of Druid Hill Park, 

 Baltimore, Md. 



Dufour writes : " This mushroom, the " true oronge," is cooked in a 

 variety of ways, and it always constitutes an exquisite dish. This author 

 gives the following recipes for cooking the Ccesarea, which he calls the 

 " Oronge :" 



Oronge a la bordelaise. — The stem is minced with fine herbs, bread- 

 crumbs, and garlic, and seasoned with pepper and salt. This hash is 

 placed in the concavity of the caps, and all is put to bake with good oil 

 in a pan steamed m a chafing dish. 



Oronge a I'ltalienne. — Stew gently with a little butter and salt, then 

 serve with a sauce composed of oil seasoned with the juice of lemon, pep- 

 per, garlic, and extract of sweet almond. 



The Spanish are fond of this mushroom, and it is said to enter into 

 their national dish, oUa podrida, a mixture of meat, vegetables, and 

 spices, whenever it can be obtained. 



It is sometimes fried in butter or olive oil and seasoned with sugar. 



