352 
MR GREVILLE ON THE 
Persoon has given the following modes of dressing this 
fungus, taken partly from Dr Paulet's Work. 
In Italy, it is commonly eaten, fried in oil, or sliced with 
sour vegetable sauce : it is also used to garnish seasoned 
dishes. 
According to M. Paulet, the best manner of cooking 
it, is, to peel off the skin, and having removed the stem, to 
dress it with the gills uppermost, filling the cavity with a 
mixture of herbs, bread-crumbs, garlic, pepper and salt, 
and sprinkling the whole with olive oil 
The Romans, Apicius informs us, served it up in wine, 
or in gravies, and sometimes ate it with honey, oil, and the 
yolks of eggs. The latter, with wine, Dr Paulet recom- 
mends as the best correctives, after having partaken freely 
of the orange. 
Withering has fallen into a strange error, in supposing 
that Agaricus Xerampelinus or Ag, deliciosus was the 
much-celebrated \Boletus of the ancients, as neither pos- 
sesses the least trace of a volva ; the latter is certainly still 
sold in the Italian market, but its identity with the Fun- 
gorum prmceps does not necessarily follow. All the older 
authors agree in saying, that it resembles an egg in its 
young state, from which the plant is protruded. 
Agakicus, 
5. Ag. procerus, elatus, pileo squamoso late umbonato 
rufescente-cinereo, lamellis albidis, remotis, stipite annulo 
mobili, bulboso. 
Agaeicus procerus. Scop. Fl. Cam. v. S. p. 1465. — 
Schosff. Fung. t. 22. & m.—Fl Dan. t. m.—Huds. 
Fl. A7igl V. 2. p. 6l9..-^With. Bot Arr. ed. 6. v. 4. 
p. Sm .-^Fl Dan. t, 7T^^—Curt et Hook. Fl Lond. 
