40 Transactions British Mycological Society. 



I think it is safer to refrain from the pink spored species, but 

 Clitopilus prunulus forms an exception, and is very good eating 

 indeed. I have only tried the viscid Hygrophori a few times, 

 but in the other sections I have enjoyed many an excellent dish 

 of Hygrophorus pratensis, H. virgineus, H. niveus, H. russo- 

 coriaceus, H. puniceus, H. chlorophanus and H. psittacinus. 

 Many of these are rather small in size, but they decrease very 

 little in the cooking, and can easily be collected in great numbers 

 in the late autumn. I have tried Gomphidius viscidus on several 

 occasions and enjoyed it, but some people find it rather hard 

 of digestion, and I only take it home when nothing better is 

 about. The Pleuroti often occur in such great abundance on a 

 fallen trunk that it is an easy matter to secure a sufficiency. 

 These include Pleurotus corticatus, P. dryinus, P. ulmarius, P. 

 sapidus, and P. ostreatus. All of these are excellent esculents 

 but I think Pleurotus sapidus has the best flavour. The Russulae 

 constitute one of our best groups of fungi for the table. Their 

 flesh is tender and delicate in flavour and they can be obtained 

 often from early summer to the winter months. I include the 

 following in my list of delicious esculents, Russula lactea, R. 

 incarnata, R. virescens, R. lepida, R. azurea, R. cyanoxantha, 

 R. heterophylla, R. galochroa, R. integra, R. xerampelina, R. alu- 

 tacea, R. vesca, R. punctata and R. lutea. Some people seem to 

 experience a difficiilty in distinguishing the species of Russulae, 

 but in many cases this is unnecessary for the mycophagist, as 

 it would make no difference if he lumped the first five mentioned 

 under one species or failed to differentiate R. cyanoxantha either 

 from R. vesca or the mild tasting form of R. atropurpurea which 

 is equally edible. In fact, I think that all the bright coloured 

 species with mild tasting flesh when raw, may be safely indulged 

 in with impunity. Two of the Lactarii are equally delicious, 

 namely Lactarius deliciosus and X. volemus, but it is only rarely 

 that we have the good luck to meet with the latter in suflicient 

 quantity for the table. Lactarius glyciosmus and L. subdulcis 

 are also very good eating, the former being the better of the 

 two. Both Coprinus comatus and C. atramentarius are excellent 

 esculents, and should be eaten the day they are gathered, as 

 their autodigestive habit will allow of no delay. I remember 

 once having had the former served to a party of sportsmen at 

 a dinner and they imagined they had partaken of some unknown 

 fish. The Americans also consume Coprinus micaceus, but up 

 to the present I have not tried it, and so cannot say whether 

 it is palatable or not. 



I have already referred to the long time necessary to cook 

 Marasmius oreades efficiently and although it is an excellent escu- 

 lent I think it is much better to dry the same in an air current 



