Common Species of Edible Fungi. 



[99 



Lvcoperdon cyathiforme, Bosc. 



Purple-spored Puff-ball. 



Nearly globose, sessile, or with a short, stout, stem-like 

 base firml}^ attached to the ground; in color ashy, often with 

 a tinge of pink; surface smooth or smoothish and marked in 

 reticulated pattern, the epidermis seceding in patches. At 

 maturity the plant breaks away, leaving a more or less cup- 

 like base with lacerate margin {cyathifonne=c\x\>-s\\?i^td.). 

 The entire contents, capillitium and spores, purplish-brown, 

 with exposure fading to a delicate ashy purple. Diameter 

 three to six inches. Spores rough, .0001 6 '-.0002 5 ' inches. 

 Plate v., Figs. 3 and 4. 



The purple-spored Puff-ball is autumnal, and very common 

 in our tields and meadows; occurs either solitary, when the 

 size mav reach the maximum (6'), or gregariously, when a 

 number of medium-sized individuals are found occupying a 

 small area. 



To be associated with this species as likewise edible and 

 palatable are L. hovisia, L.^ and Z,. ccelatum. Bull. The first 

 is commonly known as the giant puff-ball, frequently fourteen 

 to sixteen inches in diameter; the second much smaller, but 

 with a short, stout stem or stem-like base, is not favored with 

 any popular scientific name — is simply a puff-ball. Both 

 species are well worth knowing and enjoying zvhen fresh. 

 Both two are rather common in our locality, eastern Iowa, the 

 first-named especially so, fine specimens reaching our labora- 

 tories every fall.^'' 



(i) See on this subject, also on mode of cooking puff-balls, 3Jnd An. Rep., 

 N. Y. Museum Natural History; INIorels and Puff-balls of Madison, Wis., by 

 Prof. Trelease, Pop. Sci. Monthly, Vol. XXXV, pp. 1S7-93. 



