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shrooms cannot be kept very long in a fresh condition, and 
this is particularly true of certain very desirable speci 
more are collected than can be used at once, it is ce to oe 
them ten minutes, drain, keep in a cool place, and finish the 
cooking next day as desired. If allowed to stand in water, the 
flavor is impaired; also, peeling may remove some of the best 
flavored parts. 
Detailed directions for cooking mushrooms are given in most 
of the books. e most practical and successful methods resolve 
themselves into broiling, baking, and stewing. In the first, which 
I prefer to all other methods, the mushrooms are cooked thor- 
oughly but as quickly as possible on both sides over a hot fire; 
seasoned with pepper, salt, butter, and perhaps small bits of 
toasted bacon; and served hot on toast. To bake mushrooms, 
line the pan with toast, add the specimens, season, pour in half a 
cup of cream, cover closely, and bake rather miei for fifteen 
minutes or more according to qualit In stewing, the mush- 
rooms are boiled in water until ean cooked, mae seasoned, 
thickened, and served on toast. This last method is often used 
for the tougher or poorer varieties. 
W. A. MurriLy 
STOKES PRIZE ESSAYS* 
I. CONSERVATION oF City TREES 
Some people are of the opinion that scientific forestry can be 
applied only to the vast forests of the ‘‘West’”’; and that nothing 
can be accomplished in the congested city of New York by the 
application of this valuable science. Again, they believe that 
the planting and transplating of trees in the en aad 
sections of the City, is a waste of time and mo ose 
have studied the social conditions of the aa East Side of 
* These essays were submitted on Arbor Day, May 8, 1914, in competition for 
eight colored pictures of ‘Wild Flowers Needing Protection” framed and 
ed the N i 
fey 
Schools of the Bronx, through the aid of the Fund for the Preservation of Native 
Plants, donated by Caroline and Olivia Phelps Stokes. 
