EDIBLE FUNGI. 115 



" Were its excellent qualities better known here, they 

 could not fail to secure it a general reception into our 

 best kitchens, and a frequent place among our side 

 dishes at table." Dr. Badham. 



" If once tried, it must please the most fastidious." 

 Worthington G. Smith. 



There can be no question but that, when young and 

 quickly grown, the parasol agaric is a delicious fungus. 

 It has a light and delicate flavour without the heavy 

 richness which belongs to the ordinary field mushroom. 

 The writer has prevailed on many persons to try it; all 

 without exception have liked it, many have thought it 

 quite equal, and some have proclaimed it superior, to the 

 common mushroom. 



Modes of Cooking the Agaricus procerus. Broiled 

 Procerus. Remove the scales and stalks from the 

 agarics, and broil lightly over a clear fire on both 

 sides for a few minutes ; arrange them on a dish over 

 fresh-made, well-divided toast ; sprinkle with pepper and 

 salt, and put a small piece of butter on each; set before 

 a brisk fire to melt the butter, and serve up quickly. 



If the cottager would toast his bacon over the broiled 

 mushrooms, the butter would be saved. 



Agarics delicately Stewed. Remove the stalks and 

 scales from young half- grown agarics, and throw each 

 one as you do so into a basin of fresh water slightly acidu- 

 lated with the juice of a lemon, or a little good vinegar. 



