432 
EDIBLE FUNGI. 
which it is named, and to which, indeed, it has considerable resemblance. Another 
esculent Fungus, two of which were shown by Mr. Reeves, the chairman, is the Giant 
Puff-ball ( Lycoperdon giganteum). A specimen of this, which had been sent a short 
time ago to Dr. Bull, measured 3 feet 6 inches in circumference, and weighed 6 ib. 
Sliced and fried with yolk of egg, bread crumbs, and fine herbs, the Puff-balls were ex¬ 
cellent,—in short, as good as a French omelette. The chief thing was to use them in a 
young state, and certainly before decay had in any way set in ; for it should be remem¬ 
bered, that where there is such rapid growth as there is in Funguses, decay also takes 
place with proportionate speed. Dr. Bull stated that all Puff-balls are wholesome when 
young. Even Lycoperdon codatum is perfectly wholesome in a young state, but its 
flavour is too rank to be generally esteemed. Certainly a case was related the other day 
(p. 989), in which some inconvenience was experienced from eating Scleroderma ; but, 
he added, the specimens eaten were old and black. Any one knowing the different 
Funguses would have this advantage—that between June and November, if he went into 
the fields, it would be unusual if he came home without some good thing in that way 
to eat. He did not mean to say that all Funguses were as good as the common Mush¬ 
room ; but some were decidedly superior to it in flavour, as, for instance, the Parasol 
Agaric ( Agaricus procerus ), and the Orange-milk Agaric ( Lactarius deliciosus). The 
Parasol Agaric may be cooked in any way, and yet is excellent in all. The chairman 
had brought the largest specimen, but not the best as regards flavour. The smaller 
kinds grown in upland meadows are of much finer flavour, and when young and quickly 
grown are more light and digestible than ordinary mushrooms. This Agaric may be 
readily known by its dry scaly top, loose ring, and the snake-like marks on its stem. 
There was, however, a species present which bore so much resemblance to this A. proce¬ 
rus that it might easily be mistaken for it, and that was Agaricus naucinus, which, 
however, has a fixed ring and white stem. Of this Dr. Bull and friends freely partook 
and enjoyed, thinking it was the A. procerus, except that it was remarked “it did not 
seem quite so good as usual.” It, however, proved to be A. naucinus, of which many 
beautiful specimens were shown. It is a delicate Agaric, which may be cooked in all 
ordinary ways with a satisfactory result. There was, he said, no difficulty in deter¬ 
mining these two kinds, both of which were very wholesome; indeed, he said that all 
those at all like A. procerus were wholesome. There was one, A. rachodes, of which 
Mrs. Hussey said, “if the Parasol Agaric is the King of Funguses, Rachodes makes an 
excellent Viceroy. 1 ” Attention was then directed to the Coprinus comatus, the Maned 
Agaric, which may be almost called the Agaric of civilization, since it is to be met with 
in abundance, not only in every bye-way and waste piece of ground, but also even in cul¬ 
tivated places within short distances of our dwellings. It has a very delicate flavour, 
which is considered by some to be equal to that of any Agaric grown, and may be gene¬ 
rally found during four or five months in the year. Of the Horse Mushroom ( Agaricus 
arvensis ) it was stated that it was often substituted for the common mushroom. For 
every plate of the true kind found in Covent Garden Market there were perhaps three of 
the Horse Mushroom, which was a fine-looking and very wholesome kind, and this year 
very abundant. Sometimes it measured as much as 18 inches in diameter, but in that 
condition it was only fit for ketchup. It may be cooked like the common mushroom, 
but requires rather longer time. By many it is thought equally delicious with the ordi¬ 
nary mushroom. This one, Dr. Bull said, every one liked, even if cooked in any miserable 
way. 
The best edible Fungus growm, according to the Rev. Mr. Berkeley, said Dr. Bull, is 
the Fairy-ring Champignon ( Marasmius Oreacles ), which comes up on every grassplot, 
even at the thresholds of our kitchens, and yet we won’t take it in and cook it. Sover’s 
receipt is best for this Agaric: “ Put it on toast; salt, pepper, and butter (or add a 
little clotted or scalded cream); put a clove on the toast, cover with a glass, and bake or 
broil before the fire, for twenty minutes; serve up without removing the cover.” Dr. 
Bull added that a common kitchen basin would do as well as a glass, but was not quite 
so elegant, and they would find that this was the best way of cooking all Fungi. Next 
came under notic e Agaricus prunulus, the dainty Orcella, or Vegetable Sweetbread, a 
delicate Fungus, requiring light cooking. This had been called the Ivid-leather Fungus, 
from the smooth soft texture which it possesses. 
Lastly, among the edible Fungi was named the Chanterelle (Cantharellus cibarius ), 
of which a very fine specimen was shown. This, well cooked, is excellent in every way; 
