165 



" On the Continent this species has long been considered edible, but 



on account of it3 coriaceous textui'e it is dried, and employed iu the form of 



powder, to season various made-dishes." 



Dr. Greville. 



" The common Faiiy-ring Champignon is the best of all om- Funguses, 



yet there is scarcely one person in a thousand who dare venture to use it. 



With common observation no mistake need be made with regard to it. It has 



an extremely fine flavour, and makes perhaps the very best ketchup that 



there is." 



Rev. M. J. Berkeley. 



" An excellent flavour as good as that of most funguses." 



Dr. Eadham. 



There is scarcely a more delicious fungus than the Champignon, and 

 the chance of confounding other species with it, is more imaginary than reaL" 



M. C. Cooke, 



" The exquisitely rich and delicious flavour of this species when broiled 



with butter must be tasted to be understood." 



Worthin^on O. Smith. 



"It should be stewed with pepper and butter and then it makes an 



agreeable condiment. I should also recommend it for pickling. It might be 



nsed as an ingredient in soups all through the year, as its tough nature allows 



it to be strung up in quantities like onions. This is a very delicious Agario 



beyond question, and the abundance in which it everywhere grows makes it a 



very valuable one. The only drawback is its tendency to toughness, which is, 



however, easily to be surmounted by proper cooking." 



Edwin Lea, 



MODES OF COOKING MAKASMXITS OREADES. ■ 



This excellent Agaric, which may be procured in any quantity almost 

 every autumn, is useful in several ways. It may be eaten fresh, cooked in a 

 variety of ways ; it may be dried for future use, whole or in powder ; it makes 

 a very delicious pickle ; and a ketchup of great strength and excellent flavour. 



17.— BROILED CHAMPIGNON. 



Broil a few minutes and before a quick fire, when seasoned with pepper, 

 salt, and butter ; serve hot, on fresh made toast. 



