136 BRITISH EDIBLE FUNGI. 



amongst grass late in the season — the one with a conical 

 green and yellow cap, and the other with a conical 

 yellowish cap soon turning black when bruised or old. 

 However, we are concerned now with two species 

 which are common and not unclean. The pasture 

 hygrophorus {H. pratensis) is universally recognised 

 as " perfectly wholesome," but as it is a somewhat dry 

 fungus requires care in cooking to prevent its being 

 condemned as tough. Dr Bull wrote of it that it was 

 " A very excellent fungus, of pleasant appearance, 

 agreeable odour, and delicate flavour." 



The ivory caps (Hygrophorus virgineus) and its 

 smaller white companion (H. niveus) are worthy of 

 more attention than fungus eaters have given to them. 

 This may be predicated from the fact that no special 

 modes of cooking have been recommended for them 

 beyond " stew gently with fine herbs and delicate 

 sauce." Both require the addition of gravy, and as 

 the Woolhope record intimates—" They should be 

 stewed very gently for an hour, with the usual condi- 

 ments, closely covered up, and served hot. " Like all. 

 mushrooms of dry texture that require cooking for 

 some time to make them tender, it is necessary to 

 keep the temperature low, that the delicate flavour 

 may not be lost. The white species are not so dry as 

 the pasture hygrophorus, and the late Dr Chapman 

 has remarked that they have the flavour of the fairy 

 ring champignon, but are more tender and delicate, 



