EDIBLE FUNGI. 145 



many people too strong in odour, and more coarse in 

 taste. 



Opinions on the Merits of Agaricus orcella and A. pru- 

 nulus. " A very delicate mushroom." Dr.Badham. "The 

 flavour of orcella is very delicate, and equal to anything 

 amongst fungi, or rather superior to the majority. The 

 same remarks apply to prunulus, which I think is the same 

 thing. It belongs to the first rank of edible fungi." 

 Edwin Lees. 



Modes of Cooking Agaricus orcella and Agaricus pru- 

 nulus. Orcella being usually found in small quantities, is 

 best, perhaps, when broiled and served on hot toast. Pru- 

 nulus will yield an abundance for broiling or stewing, or 

 both. " Orcella should be eaten the day it is gathered, 

 either stewed, broiled, or fried with egg and bread-crumbs 

 like cutlets." Dr. Badham. " However prepared, it is most 

 excellent ; the flesh is firm and juicy, and full of flavour, 

 and whether broiled or stewed, it is a most delicious 

 morsel." Worthington G. Smith. " Orcella will dry, and 

 may be preserved in this way. It loses much of its volume, 

 but it acquires un aroma* suavissimo " Vittadini. From 

 the Transactions of the Woolhope Naturalists' Field Club. 



Edible Fungi in America. To give an idea of the rich 

 stores of fungi that spring up in some distant parts of the 

 earth, and in climes so different to ours that one would at 

 first sight suppose such fragile and fugacious bodies as 

 fungi w r ould not abound in them, the followiDg interest- 



L 



