PLATE V. 



AGARICUS PROCERUS, OR PARASOL MUSHROOM. 



^ 



DESCRI PTION . PiLEUS. Brown from first to last; tlilck skinned, yery scaly and shaggy; at first egg-shaped, then swol- 

 len, finally expanded, a little point in the centre becoming prominent; always pliable and leathery. 



Gills. Pure white. 



Stem. Fibrous, hollow, equal in size, freckled, deeply sunk into the cap, from which it withdraws tree from the gills, leaving a 

 deep socket. 



VoLVA. None; veil ragged, ring well defined and movable. 



Spores. White. Taste sweetish, not marked ; odor slight. 



Grows in open fields and lawns or margins of forests. 



TO COOK. Stew in milk or cream as directed under Plate II., except that this mushroom is dry and firm, and more 



liquid may be used, for it will make little or no gravy of its own. It is not of suitable character to be stewed in water, but 



is very good broiled, requiring the liberal use of butter, or placed under meat as directed with the edible Bussulas. 



