201 

 ©PINIONS ON THE BIEKITS OF COPRINUS COJIATUS AS AN 

 EDIBLE FUNGUS. 



" Esculent when young." — Berlxley. 



" Young specimens only should be selected." — Badham. 



"No despicable disli, though perhaps not quite equal to the common 

 mushroom." — 31. C. Cooke. 



" If I had my choice, I think there is no species I should prefer before this 

 one ; it is singularly rich, tender, and delicious."— Wortkington G. Smith, 



Dr. M'Cullough, Dr. Chapman, Elmes Y. Steele, Esq., and some other 

 members of the Woolhope Club, hold Mr. "W. G. Smith's opinion as the result, 

 of considerable experience. It must be noted, however, that when too young 

 this agaric is rather deficient in flavour, and its fibres tenacious. Its flavour 

 is most rich and its texture most delicate when the gills show the pink coloux 

 with sepia margins, as is well represented in the illustration. 



MODES OF COOKING THE COPEINUS COMATUS. 



The best and simplest method is to broil it on toast in the ordinary way. 

 It may be added also with great advantage to steaks and made dishes to give 

 flavour and gravy. 



24. COMATUS SOUP. 



Take two quarts of white stock and put in a large plateful of the Maned 

 agaric roughly broken up; stew until tender; pulp through a fine sieve ; add 

 pepper and salt to taste ; boil and serve up hot. Two or three table-spoonsfuls 

 of cream will be a great improvement. 



The agarics for this soup should be young, in order to keep its colour 

 Hght and good. 



The Maned Agaric is recommended on all sides for making ketchup, but 

 here also it should be qirickly used and the ketchup quickly made. 



