84 FUNGI, 
it sometimes attains. Withering mentions a specimen that 
weighed fourteen pounds.* 
One of the commonest (in our experience the most common) 
of all edible fungi in the public markets of Vienna is the 
Hallimasche (Agaricus melleus), which in England enjoys no 
good reputation for flavour or quality; indeed, Dr. Badham 
calls it “nauseous and disagreeable,” and addg that “not to 
be poisonous is its only recommendation.” In Vienna it is 
employed chiefly for making sauce; but we must confess that 
even in this way, and with a prejudice in favour of Viennese 
cookery, our experience of it was not satisfactory. It is at 
best a sorry substitute for the mushroom. In the summer and 
autumn this is a very common species in large tufts on old 
stumps. In similar localities, and also in tufts, but neither so 
large, nor so common, Agaricus fusipes is found. It is prefer- 
able to the foregoing as an esculent, and is easily recognized by 
the spindle-shaped stem. 
Agaricus rubescens, P., belongs to a very suspicious group of 
fungi, in which the cap or pileus is commonly studded or 
sprinkled with paler warts, the remains of an investing volva. 
To this group the poisonous but splendid fly-agaric (Agaricus 
muscarius) belongs. Notwithstanding its bad company, this 
agaric has a good reputation, especially for making ketchup; 
and Cordier reports it as one of the most delicate mushrooms 
of the Lorraine.t Its name is derived from its tendency to 
become red when bruised. 
The white variety of an allied species (Agaricus vaginatus) 
has been commended, and Dr. Badham says that it will be found 
inferior to but few agarics in flavour. 
A scaly-capped fungus (Agaricus procerus), with a slender 
stem, called sometimes the parasol mushroom, from its habit, is 
an esteemed esculent. In Italy and France it is in high request, 
* Mr. Worthington Smith has published, on two sheets, coloured figures of the 
most common esculent and poisonous fyngi (London, Hardwicke), which will be 
found more useful than mere description i in the discrimination of the species. 
+ Roques, J., ‘Hist. des Champignons Comestibles et Vénéneux,” Paris 
1832), p. 130. 
