MUSHROOMS, EDIBLE AKD POISOXOl S. 175 



is increased, uo doubt, by its beiug so easily recognized when once 

 its characteristics are familiar, but the Common Mushroom is one 

 of many, and we must pass on to other species. 



Agaricns gamhosus. St. George's Mushi'oom. — This mushroom 

 will interest us as being due in April ; in England it is called St. 

 George's mushroom from the date of its appearance, St. George's 

 Day, April 23. Whether this mushroom appears in this vicinity 

 or not, our interest in the subject is too recent for us to have 

 ascertained. Mr. Gibson speaks of it as common in this country ; 

 it is specially noticeable for its rank odor. The cap is from 

 three to six or eight inches in diameter, first convex, then expand- 

 ing and cracked ; the color yellowish while, suggesting soft kid 

 leather; the gills crowded, yellowish white, moist, of various 

 lengths, and joined to the stem by a sharp downward curve ; the 

 stem stout and solid. It grows in fields, lawns, and pastures in 

 rings or crescents, much like the Fairy Ring mushroom. Dr. 

 Badham reports collecting from a single ring ten or twelve pounds, 

 and in one field about twenty-five pounds of this mushroom. 

 Farmers, ignorant of the economic value of this crop, take pains 

 to eradicate it, fearing injury to the grass ; how much better to 

 take it home in a basket for the table, for themselves and 

 neighbors. This mushroom, coming so early, growing in rings, 

 having white gills, and a powerful odor, could hardly be mistaken 

 for any other. Let us hope some one will report it as found in 

 this vicinity before the end of April of the present season. Dr. 

 Badham recorded : " It is the most savory fungfis with which we 

 are acquainted." Cooke gives an appetizing receipt for cooking 

 St. George's mushrooms : "Place some freshly made toast upon 

 a dish, and put the Agarics on it, pepper and salt and put a 

 small piece of butter on each ; then pour on each one a tablespoon- 

 fnl of milk or cream, and a single clove to the whole dish. Place 

 an inverted basin over the whole, bake twenty minutes, and serve 

 without removing the cover until it comes to the table, so as to 

 preserve the heat and aroma." 



Robinson adds: "A great quantity of gravy comes out of it, 

 mingled in a good specimen with osmazome, which tastes very 

 much like tlie similar exudation on the surface of a roast leg of 

 mutton." 



Agaricus ulmariHS. The Elm Mushroom. — This mushroom 

 appears on elm trees, sometimes in dense masses, is edil>le and 



