82 BRITISH EDIBLE FUNGI. 



and well marked that we cannot comprehend how 

 mistakes so egregious could have been made. Above 

 all things, let it be certain that the spores and gills 

 are white ; that the cap is perfectly dry, and not in 

 the least viscid; that the gills are distant apart, so 

 that you may look down between them ; and that 

 the whole substance is tough, elastic, and flexible as 

 compared with the agarics. It is possible to carry 

 them home loose in the coat pocket without breaking 

 them, especially in dry weather, and they should be 

 sought after in summer or early autumn. In Sep- 

 tember, certainly in October, none will be found. 



Without repeating all the encomiums that have 

 been passed on the " fairy ring champignon," we will 

 be content with one, which may be accepted as a 

 type of the rest. " It should be stewed with pepper 

 and butter, and then it makes an agreeable condi- 

 ment. It is also to be recommended for pickling. 

 It might be used as an ingredient in soups all through 

 the year, as its tough nature allows it to be strung up 

 in quantities like onions. This is a very delicious 

 agaric beyond question ; and the abundance in which 

 it everywhere grows makes it a very valuable one. 

 The only drawback is its tendency to toughness, 

 which is, however, easily to be surmounted by proper 

 cooking." 



The juice of this mushroom, obtained in the same 

 manner as ketchup is made, is strongly recommended, 

 especially when fresh. The quantity obtainable is 



