167 



21.— CHAMPIGNONS QUICKLY PICKLED. 

 Place the prepared buttons in bottles with a blade of mace, a teaspoonful 

 of peppercorns and a teaspoonful of mustard seed in each, and cover with the 

 strongest white pickling vinegar, boiling hot. Cork or tie down aa before, 

 but do not expect it to keep above three montha. 



The following condiment, says Dr. Badham, is excellent for all funguses 

 when eaten alone. 



22. — steebeck's white mustaed. 



"Bruise in a mortar some sweet almonds with a little water, then add 

 salt, pepper, and some lemon juice ; rub well together until the whole is of 

 the consistence of common mustard." 



The writer has much pleasure here in expressing his thanks to Edwin 

 Lees, Esq., F.L.S., &c., of Worcester, to whose instruction he is chiefly indebted 

 for such practical knowledge as he may possess on Fonguses, and therefore for 

 many a pleasant ramble, and many a savoury dish of them at the table. He has 

 been greatly assisted also by the interesting and well-written work of the late 

 Dr. Badham on "Esculent Funguses," a book that all who are interested in the 

 subject, and who wish to enjoy them safely, should not fail to procure. At the 

 same time he must make his acknowledgements to the Rev. M. J. Berkeley, 

 whose classification and nomenclature — as given in his valuable and standard 

 work " The Outlines of British Fungology " — he has followed throughout. And 

 lastly he has to express his own thanks and that of the members of the Club 

 generally to those ladies who have so beautifully coloured the lithographic 

 prints. Without their help these exact pictures could not have been procured. 

 They will give an interest, and a value to the Transactions, which cannot fail 

 to be generally appreciated. 



The Bev. T. H. Bird would like to ask Dr. Bull plainly whether he had 

 eaten the Fimguses refeiTed to in the paper, and if so, what he really thought of 

 them. 



Dr. BuU said he certainly had on very many occasions. He always 

 gathered the Pj-oceriwand Deliciosiis whenever he had the opportunity, and should 

 no more think of passing them by than he would the ordinary mushroom. He 

 knew now nearly twenty Edible Funguses, and never went out in the late summer 

 or autumn months without finding some good fungus to eat, though he might 

 not find the common mushroom. They varied very much in taste and flavour 

 — each had its own peculiarities — some he thought excellent, and some he did not 

 care much for. He had not had much personal experience with the Fairy- 

 ring Champignon, for common as it usually is, singularly enough there were 

 none last aiitumn and he was disappointed. There could be no doubt, however, 

 of its excellence though it was of a tougher texture than the others. 



