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Oct. 27, 1870] 
the chief edible fungi which are now to be met with may 
prove acceptable to some of our readers.* 
With the ordinary meadow mushroon (A. campestris) 
and its near relative the horse mushroon (A. arvensis), 
every one is familiar, and both of them have occurred in 
profusion this autumn. Against the latter an unfounded 
prejudice prevails in some districts, but its larger size 
and coarser texture require only a little extra cooking 
to develop the flavour and correct indigestibility. In 
spite of all that has been said to the contrary, we 
maintain that these agarics are entitled to the first place, 
and for the second much rivalry exists between the 
_ orange-milk mushroom (Lactarius deliciosus) and the 
Parasol Agaric (Agaricus proceris). Both are readily 
distinguishable, and may be eaten with equal impunity. 
The former is chiefly found in plantations of Scotch fir 
and larch, is of an orange-brown colour, and firm flesh, 
and yields, when bruised, an exudation of orange-red 
milk, which turns green after a few minutes’ exposure. 
The latter is common in pastures, and may be recognised 
hy its tall habit, the stalk gradually enlarging at the base, 
the umbo of a brownish colour with spots or patches, and 
the gills white and unconnected with the stem. The plum 
3 
Fic. t.—Lactarius deliciosus (Orange-milk Mushroom). Under fir-trees, in 
autumn ; colour, brown-orange ; milk at first orange, then green ; diameter, 
3 to 10 inches. 
mushroom (A. frunulus) is for the autumn months what | 
‘the St. George’s mushroom (A. gambosus) is for the spring 
—a large fleshy fungus, delicate in flavour, though not so 
choice as the Orce//a, for which it is often mistaken. It 
is to be found in shady places pretty generally throughout 
England, and is conspicuous from its whiteness. The 
gills are close together and of a pale rosy hue, and the 
smell of the plant has been compared to that of fresh 
ineal. 
We must mention two other fungi, common enough and 
easily recognised, but of their culinary virtues we do not 
entertain a very high opinion. These are the puff-ball, and 
the maned agaric (Coprinus comatus). The former needs 
no description, and perhaps others may be more fortunate 
than we have been in detecting the latent flavour of 
omelette which it is said to possess. The latter is called 
by Dr. Bull the “agaric of civilisation.” We have met 
with it in farmyards, on lawns, on railway-cuttings, and, 
in fact, in nearly every waste place. It looks like an 
attenuated cocoon, snow-white at first, but gradually 
changing in colour and splitting upwards in a dozen 
places. The gills, white at first, become pink and then 
* At the conclusion of ‘Mushroom Culture, its Extension and Improve- 
ment” (London: Warne, 1870), Mr. W. Robinson gives some useful in- 
formation, derived chiefly from the above authorities, and from the Proceec- 
ings of the Weolhope Field Club. 
NATURE 
519 
| black ; the last stage, which is very quickly reached, pre- 
saging the immediate dissolution of the plant, which 
gradually deliquesces into an inky-black fluid. 
It would be easy to amplify this list, but we desire to 
avoid all risk of confusing the tyro’s mind with too many 
details, and have purposely confined our remarks to those 
fungi which belong to the autumn season. 
Fic. 2.—Agaricus procerus (Scaly Mushroom). Pastures, &c., in autumn 
colour, pale brownish buff ; diameter, 5 to 12 inches. 
One caution must be added. All agarics are more 
wholesome fresh than stale, and with some the neglect of 
this rule may lead to unpleasant consequences. It is 
rigidly enforced in the Roman market, where all speci- 
mens which are “ muffi, guasti,” or “verminosi” are seized 
and thrown into the Tiber, and it should be distinctly 
| understood in every English kitchen into which even the 
common mushroom is allowed to enter. The fungus which 
to-day successfully simulates a sweetbread, may to- 
morrow simulate with equal success a handful of snuff. 
Fic. 3.—(1) Agaricus orcella and (2) Agaricus prunulus (Plum Mushroom 
Woody places, in autumn ; colour, snow white, wih pale rose gills; dia- 
meter, 2 to 4 inches. 
Our illustrations are taken from Mr. W. Robinson’s ad- 
mirable little manual, to which we have already alluded, and 
are from the facile pencil of Mr. Worthington Smith, 
Here will be found also instructions for cooking all the 
most common edible species. C. J. ROBINSON 
