CONFESSIONS OF A MYCOPHAGIST. 
69 
because it was somewhat rare in its occurrence in my neighbourhood. 
This was a “parasol mushroom ” ( Agaricus procerus) . I could never 
remember to have seen such a thing before ; indeed, I could not 
conceive it possible that I should, within a few days, go by ap- 
pointment with my host to a small “ spinney ” half a mile away, 
and return with two specimens in my hands. This mushroom has 
such a distinct personality, its appearance becomes so fixed in the 
mind, without a rival to compete or be confounded with it, and its 
esculent quality is of such a high order that it would be impossible 
to name a better species for a novice to commence with. There is 
another reason why this is a most favourable species with which to 
commence fungus eating; it has a similar flavour to the mushroom, 
but not so strong. Some other kinds which could be named hardly 
suggest a mushroomy flavour, and, as far as I can gather, from my 
own experience, and that of others, the novice, making his first 
departure from the beaten track, will always compare the new 
esculent with the old one, and bring it into rivalry with the mush- 
room. Afterwards, when experience teaches that there are excellent 
fungi, with flavour peculiar to themselves, and like nothing else, 
they will habitually cease to institute comparisons, but at the out- 
set it seems inevitable that he should do so. Most of my fungus- 
eating friends are of opinion that if all edible fungi were arranged 
in three classes, representing the excellent, good, and moderate, 
that the parasol mushroom would, with the true mushroom, and 
some score of others, occupy the first class. Indeed, I know of one, 
certainly a competent judge, who ranks it superior to the mush- 
room, if not at the head of its class. It would not be possible to 
find amongst those who favour mushroom food an individual who 
has not a very high opinion of it as a breakfast delicacy, although 
stronger flavoured species may be preferred as a condiment. 
There is another mushroom ( Agaricus rachodes ) so nearly like 
the parasol that it is sometimes almost impossible to distinguish 
them. Berkeley himself says that “ intermediate forms occur, 
which it is difficult to refer to either species.” All this serves but 
to strengthen my conviction that there is really no specific differ- 
ence, and yet for a long time an opinion was current amongst fungus 
eaters that the rachodes form was unwholesome. One writer says 
“ it is not so good for food as procerus, if really wholesome ; ” and 
others have distinctly uttered cautions against it as unfit to be 
eaten. Another illustration of “ give a dog a bad name, etc.,” for 
there is really no appreciable difference between them as esculents, 
and Mrs. Hussey was of the same opinion when she wrote : “ If 
procerus is the king of edible funguses, rachodes is an excellent 
viceroy.” Anyone who devotes attention to edible fungi will, 
in course of time, come round to the conviction that a great deal 
of romance has come to be associated with suspected species ; for 
some slight reason or other somebody is led to doubt a certain 
species ; then someone else, without further evidence, expresses a 
grave suspicion ; this feeling intensifies, and a new author, with 
