126 MUSHROOM CULTURE. 



very distinctly shown some little time after it has been 

 bruised. 



It is very common all through the summer and autumn 

 months ; indeed,, one of the most abundant mushrooms ; 

 " and it is one of those species that a person with the 

 slightest powers of discrimination may distinguish accu- 

 rately from others." Badham. 



Opinions on the Merits of Agaricus rubescens as an 

 Edible Fungus. " A very delicate fungus, which grows 

 in sufficient abundance to render it of importance in a 

 culinary point of view." Badham. 



" From long experience I can vouch for its being not 

 only wholesome, but, as Dr. Badham says, ' a very delicate 

 fungus/ " F. Currey, Editor of Dr. Badham's " Esculent 

 Funguses/' 



Modes of Cooking the Agaricus rubescens. It may be 

 toasted, boiled, or stewed in the ordinary way. 



Fried Rubescens. Place the full-grown agarics in water 

 for ten minutes, then drain, and having removed the 

 warty skin, fry with butter, pepper, and salt. The ketch- 

 up made from Agaricus rubescens is rich and good. 

 " As it grows freely, and attains a considerable size, 

 it is very suitable for that purpose, quantity being a 

 great desideratum in ketchup-making/' Plues. 



