^ MUSHROOMS, EDIBLE AND POISONOUS. 177 



Two other species, L. rachodes and L. Badhami, are com- 

 mon in this vicinity, and are both edible. The parasol mush- 

 room is best broiled quickly and seasoned to taste, while the 

 Badliami or Saffron Lepiota is better stewed, when it yields a 

 dark rich gravy. The AVoolhope Club has recipes for Procerus pie, 

 potted Procerus, Procerus ketchup. Procerus omelet, scalloped 

 Parasol, Parasol sauce, etc. 



Coprinus comcdus. The Shaggy Mane Mushroom. — This 

 species will alwaj^s have a special attraction for me, it being the 

 first mushroom which revealed itself to me after my eyes were 

 opened to the possibility of learning to know for myself at least 

 several species of edible fungi. There is no mistaking this mush- 

 room for any other, and, if found in proper condition, that is, 

 not too young or too mature, it would be folly to leave it un- 

 gathered. This mushroom has been called " the ' fungus of civil- 

 ization,' as it is generally found near human dwellings." It seems 

 to thrive on made land, possibly on account of the coal ashes 

 frequently used for filling; consequently we find it on city and 

 suburban lawns or vacant lots ; generally on a rich surface of 

 loam, but on new or made ground. It is generally found in 

 clusters, though often springing up singly over a considerable 

 area. Appearing above ground in shape like a pigeon's egg, of 

 a dirty white color, as it develops it becomes elongated and 

 cylindrical, five or six inches in height. The cap does not expand, 

 its shape remaining that of an inverted tumbler ; the top is covered 

 with shaggy scales or threads. As the mushroom matures it melts 

 into an inky fluid and sinks into the ground ; even when gathered, 

 instead of drying up, if left to itself it deliquesces into a dark 

 slimy mass. In its perfect state the gills are white or of a rosy 

 tinge, soon turning purple and black and so into an inky fluid. 

 This mushroom hns good edible qualities ; it should be cooked 

 soon after gathering — within twelve hours at least. The flavor 

 is most rich and its texture most delicate when the gills show a 

 pink color, with the margins turning to sepia. Tliere seem to be 

 two seasons to the Coprinus — at least to C. comatus — the latter 

 part of May and earl}' in June, and again in September and 

 October, the autumn supply being much the largest. This shaggy 

 mushroom is best cooked, I think, b}' stewing in milk or cream 

 with butter, pepper, and salt. 



