FUNGOLOGICAL NOTES. 351 
ketchup.” It was good with either, and as guest after guest helped himself to 
an experimental taste, it was curious to hear one after the other ask again for 
“that bottle.” It was a brilliant success. Hie every one with a regard for 
table luxuries, and that should include all sensible people ; hie to your lawns 
as superior to the ordinary vile black compound you meet with, as champagne 
is to gooseberry. Don’t you know it? Then get a member of the Woolhope 
Club to point it out to you, or better still, borrow the last volume of the Club’s 
Transactions, and there you will find a peel coloured picture of it, and re- 
ceipts, moreover, for cooking itin many ways. Have a care to keep down the 
spice, however, for if in too great A it destroys the true delicate de- 
licious flavour of the Agaric itself. 
A side dish of stewed kidneys narrowly escaped being mistaken for a dish of 
ses Agarics, and another of sweetbreads with buttons of the Horse Mush- 
aricus arvensis) was too good to travel far. Next followed a dish of 
tee animal and vegetable, deliciously mingled, to i advantage of -> 
and at the same time a dish of the Fistulina hepatica, the “ Liver fungus," o 
* vegetable beefsteak," by itself was handed round. The yo were cut bu 
the large one gathered in the morning. 
The next Agaric to appear was Hydnum repandum, “ the spiked Mushroom,” 
from Haywood forest. It was stewed a nd broiled, and those members of the 
m 
whom, therefore, all dishes were immediately brought fresh and hot, quickly 
separated the Agarics from their gravy, and found them excellent, and particu- 
larly the broiled ones, not at all unlike the oysters to which they have been 
compared. Then followed the Parasol Agaric c, Agaricus procerus, but its de- 
licious flavour, perhaps the lightest and best of all of them, not excluding the 
common Mushroom, was drowned in its over-condimented gravy. 
The Fairy-ring Cham pignon (Marasmius Oreades) appeared then, broiled on 
toast, after the admirable receipt of Soyer. We give it here in full, for it is 
the very best receipt for broiling Agarics, or Mushrooms, of every kind. 
. © Place young fresh Agarics, or Mushrooms, on toast freshly made and. pro- 
perly divided. Salt, pepper, and place upon each one a small piece of butter 
(or a little scalded or clotted cream). Put one clove on the toast, then cover 
with a glass and bake for a quarter of an hour, or broil before a quick fire for 
twenty minutes. Do not move the glass until it is served up, by which time 
the vapour will have become condensed and gone into the toast, and when the 
lass is removed a fine aroma of Mushroom will pervade the table. " (N.B.—A 
common kitchen basin will answer the purpose of a glass as a cover for baking 
equally as well, though it is by no means so elegant. 
A dish of Agaricus prunulus, or Orcella, was served simply stewed. The 
Agrio had fair play—salt and spice were kept in due abeyance—and “ deli- 
cious” was the unanimous verdict. This dish never reached a third of the way 
down the table! 
Many other Agarics might have been dressed, but it was thought best not 
