AUGUST 111 



quality — size, form, colour, texture, and a delicate 

 waxlike bloom; their pulp is thick and luscious, and 

 makes an excellent jam. 



The quantity of fungous growth this year is quite 

 remarkable. The late heavy rain coming rather sud- 

 denly on the well-warmed earth has no doubt brought 

 about their unusual size and abundance ; in some 

 woodland places one can hardly walk without stepping 

 upon them. Many spots in the copse are brilliant 

 with large groups of the scarlet-capped Fly Agaric 

 (Amanita muscaria). It comes out of the ground look- 

 ing like a dark scarlet ball, generally flecked with 

 raised whitish spots ; it quickly rises on its white stalk, 

 the ball changing to a brilliant flat disc, six or seven 

 inches across, and lasting several days in beauty. But 

 the most frequent fungus is the big brown Boletus, in 

 size varying from a small bun to a dinner-plate. Some 

 kinds are edible, but I have never been inclined to try 

 them, being deterred by their coarse look and uninvit- 

 ing coat of slimy varnish. And why eat doubtful 

 Boletus when one can have the delicious Chantarelle 

 (Oantharellus cibarius), also now at its best ? In colour 

 and smell it is like a ripe apricot, perfectly wholesome, 

 and, when rightly cooked, most delicate in flavour and 

 texture. It should be looked for in cool hollows in 

 oak woods; when once found and its good qualities 

 appreciated, it will never again be neglected. 



