HORN OF PLENTY. I 75 



especially in the upper part. Very gradually attenu- 

 ated downwards, it is scarcely a quarter of an inch 

 broad at the base, seldom quite straight, but curved 

 and bent, sometimes distorted. The fanciful might 

 call them " fairy trumpets," or " horns of plenty " for 

 the good folk. Growing on the ground, almost buried 

 in grass or dead leaves, they are hardly conspicuous, 

 but as a great number are usually found growing 

 together, it is not difficult, when once found, to secure 

 sufficient for a dish. There is no odour that is 

 appreciable, and what the taste may be in the fresh 

 state we have never ascertained. 



Hitherto we have never departed from our first 

 method of cooking, which was simple and satisfac- 

 tory. The " horns " were sliced down the middle 

 from top to bottom, and carefully washed. On 

 account of their shape this preliminary is essential, 

 because the form favours the deposit of sand and 

 other substances at the bottom of the tube, and 

 because it obviates the risk of snail, slug, or earwig 

 making it a hiding-place. When washed and dried, 

 the pieces are placed in a stewpan with salt and 

 pepper, and a little water, or, better still, gravy or 

 stock, but we have been content with water, then 

 stewed gently till soft, thickened with a little flour, 

 or with the addition of chopped parsley, if desirable, 

 and served. The aroma is quite mushroomy during 

 the process, and the result so satisfactory that we 

 have never missed an opportunity of gathering them 



