OF BRITISH FUNGI. 85 



species. From the firmness of its texture it may be 

 concluded that young and fresh specimens are the best, 

 and the cooking operations should be carefully per- 

 formed. The method recommended is to cut them in 

 pieces, steep them in warm water, and afterwards stew 

 them in a rich brown sauce. Roques says that after 

 steeping they should be cooked in hog's lard with pepper, 

 salt, parsley, and beef gravy, taking care that they are 

 cooked long enough to become tender. 



Singularly enough, this species has suffered under 

 the imputation of being poisonous ; but this was evi- 

 dently destitute of foundation, for M. Roques says that 

 himself and friends scoured the woods of Malmaison, 

 "where we gathered a dish of these champignons, 

 which I prepared myself with butter, verjuice, grated 

 nutmeg, pepper, salt, a point of garlic, and some 

 spoonfuls of chicken broth. This ragout, poured over 

 some thin toasted bread, well browned, was served at 

 table, and was greatly relished by all the guests. In 

 France this species is known locally by the name of 

 Eurchon, Rignoche, and Arresteron ; in the Vosges 

 as Barbe de vache (cow's beard) and Pied de mouton 

 (sheep's foot). 



The scaly-capped Hydnum (H. imbricatuni) is found 

 but rarely in our pine woods ; but when once seen is not 

 likely to be forgotten. Our plate (PI. 1 6) will give ft 

 very* good idea of its general appearance, and experience 

 the best test of its esculent properties, which are affirmed 

 to be fully equal to those of any other member of the 

 genus. It is much more common on the continent of 



