223 



All the true Puff balls when young are edible, and those are the best 

 and most delicate in flavour which are prolific throughout their whole structure, 

 or in other words are without any stem or sterile base. Though all may be 

 wholesome, however, they are certainly not all nice, for example, the most 

 common of a large size in this county Lycoperdon ccclatum, Fr. the Collapsing 

 Puff-ball, has a flavour of a musty mouse-like character that certainly most 

 people would think extremely disagreeable. On the other hand the small 

 white globular Puff-ball about an inch and a half broad, called Bovista plumbea, 

 P. because its external bark is lead-coloured is well flavoured, rich, and good. 



This though very small, is extremely common after the warm rains of 

 summer and autumn, and may be gathered in abundance. It is the one which 

 so often deceives the ordinary mushroom hunters. They see its white coat from 

 a distance, go to gather it, find it "only a Puff-ball " and crush it indignantly 

 with.their feet. In their ignorance quite unaware of the estimation in which it 

 is held by the Italians. " II Licoperdo piombino e uno dei funghi mangiativi 

 piu delicati che si conoscano. II suo uso e pressoche generale." — Viltadini. 



If the great Puff-ball excites the Rustic to kick it, the small Puff-balls 



equally call forth a propensity for pelting, which few people can resist — 



" My Phillis me with pelted Puff-Balls plies. 

 Then tripping to the Woods the wanton flies." 



Dryden. 



OPINIONS ON THE MERITS OF LYCOPERDON GIGANTEUM AS 

 AN EDIBLE FUNGUS. 



The Giant Puff-ball is thoroughly appreciated on the Continent, " an excel- 

 lent ball for frying. " "Vescie buone da friggere" is the Tuscan vernacular name 

 for it. And its admirable qualities for culinary operations are generally recognised. 

 It has been well stated by Vittadini. 



" La sua carne Candida compatta si presta facilemente a tutte le specula- 

 rioni del cuoca." 



" Excellent. They are much lighter and more digestible than egg omelettes, 

 and resemble brain fritters." — Mr. Hussey. 



" It is excellent eating, and indeed has but few competitors for the place 

 of honour at the table." — M. C. Cooke 



" The Lycoperdon giganteum is a great favourite with me, as it is indeed 

 with all my acquaintances who have tried it. It has not the high aroma of 

 some others, but it has a delicacy of flavour that makes it superior to any 

 omelette I have ever eaten. It seems, furthermore, to be so digestible as to 

 adapt itself to the most delicate stomachs. It is the South Down of mushrooms.'** 

 — Lr. Curtis, South Carolina, in a letter to the Rev. M. J. Berkeley. 



"A delicate and delicious flavour." — Worthington G. Smith. 



