114 



EDIBLE MUSHROOMS 



cup, hollow, fibrous, finely speckled or streaked with 

 brown, and deeply inserted in the cap, at which 

 juncture, by a narrow flat space, as shown in the 

 section drawing below, it is distinctly free from con- 

 tact with the gills. The remnants of the veil are in 

 the form of a more or less detachable ring encircling 



the stem. The spores are white and odorous. The 

 flavor, when raw, is distinctly nutty, aromatic, sweet, 

 and palatable ; when dry, slightly pungent. 



This species is cosmopolitan, and is a great favor- 

 ite on the Continent — in France being known as the 

 Coulemelle, in Italy as Bubbola mag- 

 Simple giore, and in Spain as Cogomelos. It 

 recipe ig by many considered as the choicest 

 of all mushrooms, and is indeed a deli- 

 cious morsel when quickly broiled over coals, seasoned 

 to taste with salt and pepper and butter melted in 

 the gills, and served hot on buttered toast. Other 

 recipes are noted in a later chapter. The scurfy 

 spots and stems should be removed before cooking. 



