127 



" Leur parfum se repand au loin et announce leur presence." 

 " D'un gout et d'un parfum delicieux." Roques. 



" 'Whenever and wherever the mou?eron is found let it be welcomed for its 

 utility stiU more than its beauty. ^fyg piues. 



MODES OF COOKING AGAKICUS ORCELLA AND AGARICUS 

 PRUNULUS. 



Orcella being usually found in smaU quantities, is best perhaps when 

 broiled and served on hot toast. Prunulus, growing in greater abundance, will 

 serve also for boiling, or stewing, or both. 



" Orcella should be eaten the day it ia gathered, either stewed, broiled, or 

 fried vrith egg and bread crumbs like cutlets." Dr. Badliatn. 



" However prepared it is most excellent ; the flesh is firm and juicy, and 

 full of flavour, and whether broiled, or stewed, or however prepared, it is a most 

 delicious morsel Worthimjton O. Smith. 



" Orcella will dry, and may be preserved in this way. It loses much of its 

 Tolume, but it acquires ' un aroma suavissimo.' " Viltadini, 



