REPORT OF THE STATE BOTANIST 291 



popularity it deserves. The following recorded opinions of it 

 will not be without interest: It is very good while young. 

 When young it may be eaten in an omelet. It has a verv aoree- 

 able taste and odor and gives a delicious flavor to sauces, but it 

 needs cooking a long time. There is little of it and it serves 

 only as a condiment. It is edible and recommended especiallv 

 as a condiment. It is delicious when broiled with butter. It 

 may be pickled or dried for future use. It is very agreeable but 

 in little demand because of its small size. It is a very delicious 

 mushroom and the abundance in which it evervwhere Errows 

 makes it a very valuable one. Its tendency to toughness is easily 

 overcome by proper cooking. 



There are two or three mushrooms which are somewhat sim- 

 ilar to the Fairy-ring mushroom in size and color, and which 

 might by carelessness be mistaken for it. One of these, the 

 Semiorbicular naucoria, Nauooria semiorhicularis, sometimes 

 grows in company with it. It may be distinguished from it by 

 the color of the gills, which in the mature plant are rusty brown. 

 Its spores when caught on white paper have a dark rusty or 

 ferruginous color, and its stem is smooth. 



The Oak-loving collybia, Collyhia dryojjhila, also resembles it 

 in the color of the cap and gills, but its gills are more narrow 

 and very closely placed side by side, and the stem is very smooth 

 and hollow. This usually grows in woods, but sometimes it 

 occurs in open places and then might be taken for the Faii\ -ring 

 mushroom through carelessness. 



An esteemed correspondent gives the follovving meihud of 

 cooking this mushroom : 



Throw the clean caps into sufiicient boiling water to make a 

 nice gravy when done, and cook them half an hour. Then rub 

 together a small tjuantity of butter and flour and water, with 

 salt and pepper, and add to the mushrooms, stirriiiLT for a monieni. 

 Pour on hot toast and serve in a hot dish. 



Another method is to put the caps in water wiih butter and 

 seasoning and let them simmer slowly ten or fifteen minutes. 

 Then thicken with flour and serve alone, or if preferr.»d \M^\\T 

 over cooked meat. 



As a condiment, chop in small pieces and add U) conivin- u;i>i), 

 stews, broths or meats just before time to serve. 



