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The small white Field Agaric is particularly abundant, and although 80 

 Small, a dish may be quickly gathered. In its young state it gets the name of 

 Ivory Caps, but it quickly loses its convex shape, and then its fragile texture 

 causes it to assume great irregularity. It frequently has a tinge of yellow, and 

 appears broken and striated. 



The only agaric with which Hygrophorus virgineus may be confused is its 

 close relative, Hygrophorus niveus, the snow-white Hygrophorus, but since that 

 also is esculent, it is not necessary to enter closely into their distinctive 

 characteristics. 



There are few notices of this agaric to be found in books, which is probably 

 due to its insignificant size, and the fact of esculent funguses of larger dimensions 

 usually presenting themselves to the epicure at the same time. It has long been 

 known as esculent. Dr. Badham says " the taste is pleasant, the odour dis- 

 agreeable." Mr. Berkeley's opinion that "it resembles the Fairy-ring Champignon 

 in flavour," is generally endorsed. Mr. Cooke says, " Though small it is well 

 worth the trouble of collecting, and merits a better acquaintance." It is, 

 however, a much more tender agaric than Ag. oreades ; it is certainly worthy of 

 more attention, and when once fairly tried it will secure it for the future. It 

 will often happen too that it may be plentifully -gathered when other edible 

 funguses are not to be met with. 



The Pasture Hygrophorus is also a very excellent fungus, of pleasant 

 appearance, agreeable odour and delicate flavour. It is more firm in texture 

 than the last, and prefers a higher situation, on downs and short pastures, where 

 it is often abundant. The pileus is always thick and fleshy ; and in some 

 situations, as in Holm Lacy Park and Gardens, it grows extremely thick and 

 large in proportion to its size, and then takes very irregular shapes, but^even 

 then it cannot be mistaken for anything but itself. 



This mushroom is scarcely noticed in books. " It is perfectly wholesome," 

 says Mr. Cooke, " and if not quite equal to H. virgineus, it is certainly pre- 

 ferable to some that have been mere strongly recommended." 



It is of a tough and dry nature and requires the addition of gravy or milk 

 in all culinary operations. Then, with the ordinary condiments, it should be 

 stewed very gently for an hour, closely covered up, and served hot. Like all 

 mushrooms of dry texture that require cooking for some time to make them 

 tender, it is necessary to keep the temperature low, that its delicate flavour 

 may not be lost. Mrs. Hussey, however, gives it but faint" s praise — "A tolerable 

 dish in the deficiency of more dainty food." 



" Ivory caps are very good eating. They are not unlike Oreades is taste, 

 but they are more tender and delicate in flavour. Simply boiled or fried with 

 the usual condiments they make an excellent dish at the breakfast table, and if 

 the dish is piled up with them so much the better." — Dr. Chapman. 



" Stew gently with fine herbs and delicate sauce."— M. C. Cooke. 



