98 MUSHROOM CULTURE. 



of a little ketchup will frequently form an agreeable 

 change. Some roast them, basting with melted butter 

 and white (French) wine sauce. In patties and vols- 

 au-vent they are equally excellent ; in fricassees, as 

 everybody knows, they are the important element of the 

 dish. Roques recommends in all cases the removal of 

 the gills before dressing, which though it secures a more 

 elegant-looking entremets, is only flattering the eye at 

 the expense of the palate." Badham. 



Agaricus arvensis (Horse-Mushroom). 



" Pileus fleshy, obtusely conico-campanulate, then 

 expanded, at first floccose, then smooth, even, or rivulose ; 

 stem hollow, with a floccose pith ; ring broad, pendulous, 

 double, the outer split in rays ; gills free, wider in front, 

 at first dirty white, then brown, tinged with pink." 

 Berkeley's Outlines of British Fungology. 



" This species is very nearly allied to the meadow 

 mushroom, and frequently grows with it, but it is 

 coarser, and has not the delicious flavour. It is usually 

 much larger, often attaining enormous dimensions; it 

 turns a brownish yellow as soon as broken or bruised. 

 The top in good specimens is smooth, and snowy white; 

 the gills are not the pure pink of the meadow mushroom, 

 but dirty brownish white, ultimately becoming brown- 

 black. It has a big, ragged, floccose ring, and the pithy 



