274 Cheesman : Jew's Ears Pie and other Dainties. 



Marasmius is a very palatable dish of a delicate mushroomy 

 flavour, but somewhat leathery and requiring some mastication ; 

 but is not at all objectionable on that account. 



A noted authority on edible fungi, now gone to rest, when 

 questioned by his friends as to how he obtained knowledge of 

 this kind, jokingly observed that he recorded the effect of new 

 dishes upon his wife and family before venturing himself to taste 

 new species. 



My ' three keel ' friend had not the advantages for research 

 as had the above eminent mycologist, as he ' enjoyed ' single 

 blessedness to the end of his days and died in the workhouse, 

 aged 83, still desiring another • keel ' to swallow ; nevertheless 

 the man was deeply interested in the esculent properties of 

 fungi, and he has certainly added a little to the stock of know- 

 ledge on this subject. 



In the late autumn and early winter, when toothsome fungus 

 dishes are scarce, large quantities of the Ring Tricholoma 

 [Agaricus grammopodius) are found here in damp pastures grow- 

 ing in rings (fairy rings), after the manner of Marasmius oreades. 

 My ' three keel ' friend tried this and found it a good thing, and 

 sold to the Irish field-workers in our district a good stew for 

 a mere trifle, and since his demise other experts have arisen 

 who collect for this class of people large quantities of the 

 fungus ; occasionally I have specimens brought to me for veri- 

 fication, with inquiries if they are the same as 'Three keels' 

 discovered and recommended. I have not tasted this fungus 

 myself, but am told by those who have that it makes a very 

 good meal with a few potatoes, ' but that it does not require 

 any pepper.' 



The Beefsteak Fungus (Fistulina hepatica) is common here 

 on Oak stumps and in sawmill yards. It has a distinctly meaty 

 taste, and when well cooked with plenty of seasoning is not to 

 be despised. It may easily be distinguished from all other fungi 

 by its red beefsteak-like appearance. In size it grows from 

 a few inches to a foot or more in diameter. 



Several of our woods produce one of the English Truffles 

 (Elaphomyces granulatus). These grow from six inches to a foot 

 below the surface in light sandy soil, and may be found by a 

 parasitic fungus (Torrubia ophiglossoides) appearing above the 

 surface. Cooked any way either to flavour bread stuffing for 

 fowls or fried whole, it forms a good substitute for the fifteen 

 shillings per pound Truffle from France (Tuber cestivum). 



Naturalist, 



