MrSETROOMS. 13 



FAIRY KING CHAJUPIGNON. 



"The common fairy-ring champignon is the best 

 of all our funguses, yet there is scarcely one person 

 in a thousand who dare venture to use it. With 

 common observation no mistake need be made with 

 regard to it. It has an extremely fine flavour, and 

 makes perhaps the best ketchup that there is." 

 Rev. M. J. Berkeley. 



*' When stewed, the champignons require rather 

 longer time to ensure their being made perfectly 

 tender. They are readily dried by removing the 

 stems from the fungus, threading them on a string, 

 and hanging them up in a dry airy place. When 

 dried, it may be kept for years without losing any 

 of its aroma or goodness, which, on the contrary, 

 becomes improved by the process, so as, in fact, to 

 impart more flavour to the dish than would have 

 been imparted by the fresh fungus ; though it is 

 not to be denied that the flesh then becomes 

 coriaceous (or tough), and less easy of digestion. "- 

 Dr. Badliam* 



Champignons quickly Pickled. Jflace the pre- 

 pared buttoDS in bottles with a blade of mace, a 

 tea spoonful of pepper corns, and a tea spoonful of 

 mustard seed in each, and cover with the strongest 

 white wine pickling vinegar, boiling hot. 



