in rich pastures, where the grass is kept short, or in similar waste 
places. Its time of appearance is late summer and autumn. It 
will scarcely be found in this latitude before the middle of Aug- 
ust, though it is said sometimes to appear in spring. I suspect 
that in such cases the next species has been mistaken for it. I 
have never found it growing in thick woods. 
Almost every cook knows how to prepare this mushroom for 
the table, and many receipts for cooking it are given in cook 
books. No extended directions are therefore necessary here. 
One of the simplest methods, and one which may be employed 
in cooking this and many other tender species, is to fry gently 
in butter, seasoning according to taste. They may be stewed in 
milk or cream, or broiled on a gridiron, or baked in an oven, as 
preferred. To some tastes they are very acceptable when eaten 
raw. Dr. Cooke says: “When abroad on a day’s excursion, one 
or two of these raw specimens are an excellent substitute for 
sandwiches, as they satisfy hunger, are nutritive and digestible, 
and very pleasant and grateful to the palate.” 
Rodman’s mushroom, Agaricus rodmani, may easily be mis- 
taken for the Common mushroom unless attention is given to its 
distinctive features. Its cap is more firm, and somewhat ochra- 
ceous or rusty yellow on the 
disk or centre; the very 
young gills are whitish, but 
they soon assume the ordi- 
nary pinkish hue, and they 
are narrower in proportion to 
thickness of the flesh of the 
cap. The stem is very short 
and solid, and the collar, 
when well developed, exhib- 
its a striking character. It 
appears as if there were two 
collars, or a double collar, 
Rodman’s Mushroom. with a space or groove be- 
tween them. This character 
is not always clearly shown, but in its absence the other distinc- 
tive features will serve to distinguish the species. 
It grows in grassy grounds, and even in crevices of unused 
pavements or paved gutters in cities. It appears from May to 
July. I have not found it in autumn, when the Common mush- 
room is to be found, nor have I ever been able to get it in suf- 
ficient quantity to prove its edible qualities; but Mr. G. Rod- 
28 
