220 BRITISH EDIBLE FUNGI. 



are quickly followed by the little fairy ring cham- 

 pignon {Marasmius oreades), scattered specimens of 

 the meadow mushroom, or horse mushroom {Agaricus 

 arvensis), clusters of the maned agaric {Coprinus 

 comatus), which in warm sunny seasons may be 

 gathered all through the months of May, June, and 

 July, and in the last month the edible boletus 

 {Boletus edulis) will have put in its appearance. 

 Then comes the great season of the common mush- 

 room {Agaricus campestris), which may be allowed to 

 reign supreme through July and August. From this 

 time, through September and October, the great 

 crop of fungi will appear. Besides those already 

 named, there will abound the fine flavoured parasol 

 agaric {Agaricus procerus), the rich red milk agaric {Lac- 

 tarius deliciosus), the brown warty agaric {Agaricus 

 rubescens), the great puff ball {Lycoperdon giganteuni), 

 the vegetable beef steak {Fistulina hepaticd) on decay- 

 ing oak trees, vegetable sweet-bread {Agaricus orcella), 

 the plum mushroom {Agaricus prunulus), the pas- 

 ture hygrophorus {Hygrophorus pratensis), and many 

 others. The seasons will then be carried on by the 

 hedgehog mushroom {Hydnum repandum), the small 

 but abundant ivory caps {Hygrophorus virgineus), the 

 blewits {Agaricus pet sonatus), and the amethyst agaric 

 {Agaricus nudus), until the frosts of November and 

 December stop their growth." It might have been 

 added that even slight frosts do not materially affect 

 the different species of Hygrophorus, which are about 



