84 FUNGI. 



it sometimes attains. .Withering mentions a specimen that 

 weighed fourteen pounds.* 



One of the commonest (in our experience the most common) 

 of all edible fungi in the public markets of Vienna is the 

 Hallimasche (Agaricus melleus), which in England enjoys no 

 good reputation for flavour or quality; indeed, Dr. Badham 

 calls it "nauseous and disagreeable," and adds that "not to 

 be poisonous is its only recommendation." In Vienna it is 

 employed chiefly for making sauce ; but we must confess that 

 even in this way, and with a prejudice in favour of Viennese 

 cookery, our experience of it was not satisfactory. It is at 

 best a sorry substitute for the mushroom. In the summer and 

 autumn this is a very common species in large tufts on old 

 stumps. In similar localities, and also in tufts, but neither so 

 large, nor so common, Agaricus fusipes is found. It is prefer- 

 able to the foregoing as an esculent, and is easily recognized by 

 the spindle-shaped stem. 



Agaricus rubescens, P., belongs to a very suspicious group of 

 fungi, in which the cap or pileus is commonly studded or 

 sprinkled with paler warts, the remains of an investing volva. 

 To this group the poisonous but splendid fly-agaric (Agaricus 

 muscarius) belongs. Notwithstanding its bad company, this 

 agaric has a good reputation, especially for making ketchup ; 

 and Cordier reports it as one of the most delicate mushrooms 

 of the Lorraine.f Its name is derived from its tendency to 

 become red when bruised. 



The white variety of an allied species (Agaricus vaginatus*) 

 has been commended, and Dr. Badham says that it will be found 

 inferior to but few agarics in flavour. 



A scaly-capped fungus (Agaricus procerus), with a slender 

 stem, called sometimes the parasol mushroom, from its habit, is 

 an esteemed esculent. In Italy and France it is in high request, 



* Mr. Worthington Smith has published, on Iwo sheets, coloured figures of the 

 most common esculent and poisonous fungi (London, Hardwicke), which will be 

 found more useful than mere description in the discrimination of the species. 



f Roques, J., "Hist, des Champignons Comestibles et Ve'ne'neux," Paris 

 1832), p. 130. 



