342 Report op the Horticulturist of the 



no experience in preparing them for the table. The following 

 receipts are suggested : 



Baked Mushrooms. — E,emove the skin and upper portion of 

 stem; invert them and place bits of butter, with salt and pepper, 

 upon them. Add water enough to prevent burning ; place in a 

 dripping pan and cover closely in order to preserve the flavor. A 

 quick oven will steam them sufficiently in one-half hour, if the mush- 

 rooms are of medium size. When done place them upon hot but- 

 tered toast and serve on a hot Avater plate. 



Steamed Mushrooms. — Remove the skin from mushrooms and 

 place them in a stew pan, with a cup of hot water poured over 

 them. Season well with salt and pepper, and butter sufficient to 

 brown them after the water has evaporated ; then cover the stew 

 pan and allow the mushrooms to cook till tender, adding more water 

 if necessary. The cover is then removed and the water is allowed 

 to evaporate. They brown very rapidly and require very close 

 watching. 



The following method of preparing mushrooms for the table has 

 the merit of preserving the aroma and flavor. It is taken from 

 Cook's Edible and Poisonous Mushrooms : 



Baked Mushrooms. — Lay the mushrooms, when wiped, sliced or 

 other^-ise prepared, in a shallow dish, sprinkle with salt and pepper, 

 place a small piece of butter on each, cover closely with a plate and 

 place in an oven so that they are cooked gradually and all of the 

 aroma and flavor is retained. Serve them hot in the same dish and 

 without uncovering. 



EASPBERRY ANTHRACNOSE. 



A preliminary account is given of an experiment for the preven- 

 tion of the anthracnose of raspberries in Bulletin Ko. 81 of this 

 Station, and in the Annual Report, 1894 : 574 and 684. It is 

 there stated that a plantation of three acres of Grregg raspberries on 

 the farm of Mr. S. A. Hosmer, Clifton, N. Y., was treated for the 

 prevention of this disease. At one time the plantation consisted of 

 twenty-five acres, and raspberries was one of the principal products 

 of the farm. Of late years the crop has become unprofitable 

 through tlie ravages of anthracnose, and the canes have been killed 

 out until now but three acres remain. When these plants were first 

 seen in the spring of 1894 they were very badly affected ; on nearly 

 every cane were large diseased spots and scabs. 



