st george's mushroom. 63 



about its appearance to displease the most fastidious. 

 It has an amiable and clean look, grows in pastures 

 of fresh springing grass, and has an ambrosial smell 

 — an aroma different from and more pleasant than 

 the strong catsuppy odour of the common mushroom. 

 It has a delicate appearance when served up, and 

 an agreeable taste. Whoever has partaken of it once 

 wishes to do so again." The Rev. M. J. Berkeley 

 had always a good word in its favour. He says — 

 " it is one that a person cannot very well make any 

 mistake about. It sometimes attains a large size, is 

 excellent in flavour, and particularly wholesome." 

 To this might be added the testimony of Mr Worth- 

 ington Smith, himself an incorrigible fungus-eater, 

 who remarks that — " few species are more substantial 

 and delightful for the table. I look upon it with 

 unusual favour, as one of the rarest delicacies of the 

 vegetable kingdom." The late Dr Bull said of it, 

 that "when grown quickly after the rains of early 

 spring, and before attacked by grubs, it is certainly 

 an excellent agaric. It has a very delicate flavour, 

 and is very light and wholesome. When gathered in 

 dry weather it is more firm in texture, and not so 

 good in flavour." 



After such testimonials, we need only refer to the 

 methods which have been specially recommended for 

 its preparation. Dr Badham considered the best 

 method to be "either to mince, or fricassee it with 

 any sort of meat, or in a vol-au-vent, the flavour of 



