96 A PLAIN AND EAST ACCOUNT 



that has not seen the giant puff-ball (Lycoperdon gigan- 

 teum), sometimes attaining the size of a child's head, and 

 in its earlier stages of a dirty whitish colour, becoming 

 browner by age, in which latter condition, if broken, it 

 emits a cloud of snuff-coloured impalpable dust. Very few 

 persons are, however, aware that when in its young and 

 pulpy condition this Lycoperdon is excellent eating, and, 

 indeed, has but few competitors for the place of honour 

 at the table. It is especially esteemed in Italy, and 

 would be with us, not only on account of the impossi- 

 bility of confounding it with other species, on which 

 account the repast may be enjoyed without fear, but also 

 for its own intrinsic value. Unfortunately this fungus 

 deteriorates very speedily after gathering, and should be 

 discarded if, when cut, any yellow marks or stains are 

 visible, for then it is too old. When the cut surface of 

 the puff-ball is white as snow, then cut it up into slices 

 of half an inch in thickness and fry it in fresh butter, 

 adding according to your taste a sprinkling of pounded 

 sweet herbs, pepper, and salt. Mrs. Hussey recom- 

 mends that each slice be dipped in the yolk of an 

 egg and sprinkled with chopped sweet herbs and spice. 

 Then, she says, " they are much lighter and more 

 digestible than egg omelettes, and resemble brain 

 fritters." 



My friend R. Ward, Esq., of Salhouse Hall, who is, by 

 the bye, a connoisseur in edible fungi, writes, " We have 

 a delicious dish in this fungus, which is not uncommon 

 in some seasons in these parts. Sliced and seasoned 

 with butter and salt, and fried in a pan, no French 



