214 BRITISH EDIBLE FUNGI. 



contrast in this particular with home, and not have 

 recognized the " ceps " and dried fungi of other kinds 

 exposed for sale in every street. 



This reference reminds us that several kinds of 

 Boleti are amongst the most common of the dried 

 fungi. The stem is discarded, the pores cleared away 

 from the under side of the cap, and then the white 

 fleshy cap is cut in slices about the thickness of 

 a penny piece, and thoroughly dried in the air. Cer- 

 tainly Boletus edulis, Boletus scaber^ and Boletus 

 granulosus, all of which are described in this work, are 

 common enough, and might be prepared in this 

 manner. 



Another fungus which is peculiarly suitable for 

 drying is the fairy ring champignon {Marasmius 

 oreades). These can be strung in a line by passing 

 a twine through a hole in the .stems, and suspending 

 them in the kitchen until quite dry. There is so little 

 water in their composition that they will dry readily, 

 without any tendency to decay, and the flavour is 

 hardly to be equalled by any other. 



Chantarelles are another kind which are admirably 

 adapted for drying in the same manner as the fore- 

 going, from which they also differ in the kind of 

 flavour which they impart. If the specimens are 

 large they should be cut in half before drying in 

 order to facilitate the process. 



The hedgehog mushroom (Hydnum repandum) is 

 also available for the same purpose, but these should 



