38 Transactions British Mycological Society. 



previously mentioned the floccose nature of the flesh, and it 

 is this character which makes these species such dehcious escu- 

 lents. I personally advise that all edible fungi should be cooked 

 in an earthen casserole having a lid, with a plentiful supply of 

 butter, margarine or other fats, and the addition of some salt 

 and pepper. To appreciate thoroughly the distinctive flavour of 

 different species I advocate that each species should be cooked 

 separately whilst the lid will retain the aroma in the food, and 

 when served either from the casserole itself or very hot on 

 toast will constitute the /SpMfia delov of the ancients. The length 

 of time necessary for the cooking of different species varies 

 enormously, from ten to fifteen minutes for Amanitopsis vaginata 

 to over five hours for Marasmius oreades, but a little experience 

 will soon enable the cook to judge the approximate time that 

 should be allowed for each species. In practice it is often quite 

 impossible to restrict the trial to one species and then one 

 should deal with nearly related forms, such as Lactarii, Russulae, 

 Hydni, Boleti and Cantharelli. It is not to be presumed that 

 I guarantee the harmlessness of the fluid in which the fungi have 

 been cooked, because we all know that the water in which 

 Helvetia crispa has been cooked contains a dangerous poison; 

 you might as well expect consumers of gas to indulge in its 

 deleterious by-products. So beware of what you add to your 

 soup. 



The Italians prefer Lepiota procera to our common mushrooms ; 

 it is because the floccose flesh absorbs an abundant supply of 

 olive oil, and then the addition of a small bit of garlic completes 

 the dish. I think it is an error to say that mushrooms are 

 excluded from the Italian markets, though we all know that 

 the worst wish an Italian can express against his foe is "that 

 he may die of a Pratiola," which I should interpret as meaning 

 any Agaric. 



Amongst the smaller Lepiotae I can recommend Lepiota 

 amianthina and the less common L. granulosa. 



Amanita strobiliformis and A. solitaria are excellent and de- 

 licious esculents, but it is only in a few favoured districts in 

 the south of England that these are found in any quantity. 

 Elsewhere we only meet with Amanita rubescens in any abun- 

 dance and its flavour does not appeal to me to recommend it, 

 as I consider it is too soft and mushy, or as we colloquially say 

 in Worcestershire, too mawsey to be palatable. I really draw 

 your attention to the Amanitae in order that you may know 

 what to avoid in the future, as one of our members did in 

 the case of a particular brand of Scotch whiskey. It is absolutely 

 necessary that no collector of fungi for the table should include 

 any one of these in his gathering. They contain deadly and 



