203 



" Cooked in the same way as the ordinary mushroom, it forms a dish 

 highly relished by epiciires, and we ourselves have partaken of it as freely as of 

 the common mushroom." — Miss Plues. 



" This species is one of the most beautiful, as well as valuable, of all the 

 British agarics ; when prepared for the table, if care be taken to select young 

 and fresh specimens only, it will prove a very light and delicate addition to any 

 meal. * * As far as my own experience and that of many friends go, / well 

 know it to be delicious and perfectly wholesome, as I have not only eaten it myself, 

 but have kaown it to be eaten largely by many amateurs," — Worthington G. 

 Smith, 



MODES OF COOKING THE AGAEICUS EUBESCEN3. 

 It may be toasted, boiled, or stewed in the ordinary way. 



25. FRIED KUBESCENS. 



Place the full grown agarics in water for ten minutes, then drain, and 

 having removed the warty skin, fry with butter, pepper, and salt. 



The ketchup made from Agaricus Ruhescens is rich and good, "As it 

 grows freely, and attaining a considerable size, it is very suitable for that pur- 

 purpose, quantity being a great desideratum in ketchup-making."— Piues, 



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