USES. 85 
and is included in the majority of continental works on the 
edible fungi.* In Austria, Germany, and Spain, it has special 
“vulgar”? names, and is eaten in all these countries. It is 
much more collected in England than formerly, but deserves 
to be still better known. When once seen it can scarcely be 
confounded with any other British species, save one of its 
nearest allies, which partakes of its own good qualities (Agaricus 
rachodes), though not quite so good. 
Agaricus prunulus, Scop., and Agaricus orcella, Badh., if they 
be not forms of the same species (which Dr. Bull contends that 
they are not t), have also a good reputation as esculents. They 
are both neat, white agarics, with a mealy odour, growing 
respectively in woods and open glades. <Ayaricus nebularis, 
Batsch, is a much larger species, found in woods, often in large 
gregarious patches amongst dead leaves, with a smoky mouse- 
coloured pileus, and profuse white spores. It is sometimes as 
much as five or six inches in diameter, with rather a faint odour 
and mild taste. On the continent, as well as in Britain, this is 
included amongst edible fungi. Still larger and more imposing 
is the magnificent white species, Agaricus maximus, Fr.,{ which 
is figured by Sowerby,§ under the name of Agaricus giganteus. 
It will attain a diameter of fourteen inches, with a stem two 
inches thick, and rather a strong odour. 
A spring fungus, the true St. George’s mushroom, Agaricus 
gambosus, Fr., makes its appearance in pastures, usually growing 
in rings, in May and June, and is welcome to mycophagists from 
its early growth, when esculent species are rare. It is highly 
esteemed in France and Italy, so that when dried it will realize 
as much as from twelve to fifteen shillings per pound. Guil- 
larmod includes it amongst Swiss esculents.|| Professor Buck- 
* Lenz, Dr. H. O., ‘Die Niitzlichen und Schidlichen Schwimme,’ Gotha 
(1881), p. 32, pl. 2. 
+ Bull, H. G., in ‘Transactions of Woolhope Club” (1869). Fries admits 
them ag distinct species in the new edition of his ‘‘ Epicrisis.” 
+ Hussey’s ‘Illustrations of Mycology,” ser. i. pl. 79. 
§ Sowerby’s “‘ British Fungi,” pl. 244. 
{| Favre-Guillarmod, ‘‘ Les Champignons Comestibles du Canton de Neuchatel” 
(1861), p. 27. 
