120 MUSHROOM CULTURE. 



" No despicable dish, though perhaps not quite equal 

 to the common mushroom." M. C. Cooke. 



" If I had my choice, I think there is no species I 

 should prefer before this one : it is singularly rich, tender, 

 and delicious." Worthington G. Smith. 



Dr. M'Cullough, Dr. Chapman, Elmes Y. Steele, Esq., 

 and some other members of the Woolhope Club, hold 

 Mr. W. G. Smith's opinion as the result of considerable 

 experience. It must be noted, however, that when too 

 young this agaric is rather deficient in flavour, and its 

 fibres tenacious. Its flavour is most rich, and its texture 

 most delicate when the gills show the pink colour with 

 sepia margins. 



Modes of Cooking the Coprinus comatus. The best and 

 simplest method is to broil it and serve on toast in the 

 ordinary way. It may be added also with great 

 advantage to steaks and made-dishes, to give flavour and 

 gravy. 



Comatus Soup. Take two quarts of white stock, and 

 put in a large 'plateful of the maned agaric roughly 

 broken out; stew until tender; pulp through a fine 

 sieve; add pepper and salt to taste; boil and serve up 

 hot. Two or three table-spoonfuls of cream will be a 

 great improvement. 



The agarics for this soup should be young, in order 

 to keep its colour light and good. The maned agaric 

 is recommended on all sides for making ketchup, but 



