Sept.] 



THE CULINARY GARDEN. 



219 



tries, for instance France, they are not so particular, and in 

 Russia tliey are eaten almost indiscriminately. 



The edible sorts are considered by Sowerby, in his work on 

 English fungi, to be Agaricus campestris, or common field 

 mushroom : this species is decidedly the best for all the pur- 

 poses of the kitchen. Agaricus violaceiis : this species re- 

 quires a deal of boiling, and when properly done and sea- 

 soned is very delicious. Agaricus pratensis, Agaricus ^9ro- 

 ceruSy Agaricus deliciosus, when well boiled and seasoned, 

 have the exact flavor of roasted muscles. Agaricus orcades : 

 this species is often met with in old pastures, and always in 

 a quantity together. It forms what is vulgarly called the fairy 

 rings, on account of their growing in circles, which are not 

 always but only sometimes perfect: the vulgar suppose, that 

 these circles are traced by fairies in their dances, and some 

 writers in the Philosophical Transactions consider them to be 

 the effect of lightning. Mr. Cavallo, however, denies that 

 lightning is at all connected in their formation. Others have 

 supposed them to be formed by ants, which are generally 

 found in them in great numbers. If the ground, however, be 

 cleared away, to the depth of two inches, the spawn of this 

 fungi will be found in abundance, and is of a greyish white 

 color. This species may be eaten with safety, either in the 

 common way, or made into catsup. Agaricus virgineus, 

 Agaricus solitarius, Agaricus lactefiuus, Agaricus cinna- 

 momeus : these species when boiled have a pleasant flavor, and 

 when fresh have a spicy perfume. Agaricus auraniiacus, and 

 Agaricus chantarcllus : of all these sorts, however, it would 

 be highly dangerous for any person but the experienced bot- 

 anist to collect as food, excepting only the Agaricus cam- 

 pestris and Agaricus p>ratensis. 



There are other species of fungi, which are much esteemed 

 by epicures, as well as those of the agaric family. The truflle, 

 for instance, which is also a native of Great Britain, is sought 

 after with much diligence by the truffle-hunters (its cultivation 

 not being yet properly understood). Those plants, if they 

 deserve that name, (but in strict botanical language they are 

 nothing more than a fructification), are found in woods and 

 chiefly under ground. 



