104 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



It is common in oak and pine woods in England. Mrs. Hiissey rec- 

 ommends stewing this mushroom in brown or white sauce. 



Cook slowly ,111(1 for a long time, aiid|keep yfeU. supplied with liquid, it being nat- 

 urally deficient in moisture. 



Its dry nature makes it easy to preserve, and it may be kept for a 

 great length of time. 



MEADOW MUSHROOM. 



To distinguish the common meadow mushroom, Agaricus [psalliota) 

 campestris (Fig. 5), requires very little discrimination. The cap or pilens 

 is fleshy, white, or tawny, sometimes brownish. When it is in its best 

 condition for use the gills are a beautiful pink in color ; ultimately they 

 become a deep brown, reaching nearly to the stem, which carries a well- 

 marked white woolly ring or volva. The cap is usually more or less 

 adorned with minute silky fibrils. The margin generally extends a lit- 

 tle beyond the outer extremity of the gills. It has an enticing fragrance, 

 and the white flesh is sometimes inclined to chaugetopink when broken. 

 It grows in open grassy places, in fields and rich pastures, but never in 

 thick woods. 



It may be prepared for the table by stewing with butter, spice, pars- 

 ley, sweet herbs, salt, and pepper, and a little pure lemon juice. It makes 

 a fine catsup, and cut up in small pieces and stewed with butter makes 

 an agreeable adjunct to a steak or mutton-chop. The catsup may be 

 used to give flavor to soup or beef tea. 



This mushroom should be eaten fresh, and served hot. 



Dr. Badbam says: 



The mushroom, linviug the same x>roximate priuciides as meat, requires, like meat, 

 to be cooked before these become changed. 



Mr. Worthington G. Smith says : 



The Af/aricnn arvensis (horse mushroom) is a species very nearly allied to the meadow 

 mushroom, aud frequently grows with it, but is coarser, and has not the same deli- 

 cious flavor. It is usually much larger, often attaining enormous dimensions ; it turns 

 a brownish yellow as soon as broken or bruised. Tlie top in good specimens is smooth 

 and snowy white ; the gills are not the pure pink of th(! meadow mushroom, but a dirty, 

 brownish white, ultimately becoming brown. It has a big, ragged floccose ring, and 

 the pithy stem is inclined to bo hollow. 



MANED AGARIC. 



The maned agaric, Goprinus eomatus (Fig. G), is considered one of the 

 most delicious of all the mushroom tribe when in its young condition. 

 The cap is at first cylindrical, ultimately bell-shaped. It is expanded, 

 more or less scaly, and soon splits longitudinally. The epidermis is thin, 

 flesh thick in the center and very thin at the margins. The gills are 

 free, and at first white or pinkish, then black, soon melting into an inky 

 fluid, whose black color is due to the black spores with which it is filled. 

 The ring on the stem is movable, then disappearing. The stem is white 

 and hollow. This fungus grows in waste and grassy places, lawns, aud 

 meadows. Only young specimens are desirable for esculent jjurposes. 

 Mr. Worthington G. Smith, as the result of considerable experience, 

 observes : 



It must be noted, however, that when too yonng this agaric is rather deficient in 

 flavor and its fibers tenacious. Its flavor is most rich and its texture most delicate 

 when the gills show the pink color with sepia margins. 



It decays rapidly, and should be cooked immediately after gathering. 

 A very simple method is to broil and serve on toast. 



