14 
Tn this state the peel or rind breaks up and gradually falls away in 
fragments. I have made full inquiry regarding it among mycologists 
and have not found a dissenting voice as to its value as an esculent. 
They all agree as to its edibility and tender character. All the spe¬ 
cies are edible, but the smooth-skinned varieties are more palatable 
than the rough-skinned. 
Vittadini, an Italian mycologist, says: 
When the giant puffball is conveniently situated you should only take one 
slice at a time, cutting it horizontally, and using great care not to disturb its growth, 
to prevent decay, and thus one may have a fritter every day for a week. 
Dr. M. C. Cooke, the eminent London mycologist, writes with enthu¬ 
siasm of the. merits of the giant puffball as an esculent, deeming it a 
delightful breakfast relish. 
Mrs. Hussey, of England, gives the following receipt for “puff-ball” 
omelet: 
First remove the outer skin; cut in slices half an inch thick; have ready some 
chopped herbs, peppers, and salt; dip the slices in the yolk of an egg and sprinkle 
the herbs upon them; fry in fresh butter and eat immediately. 
The puff-balls must be gathered young. If the substance within is 
white and pulpy it is in good condition for dressing, but if marked 
with yellow stains it should be rejected. 
The puff-ball is found growing in many parts of the United States 
and a few fine specimens have been forwarded to this Department for 
inspection. I have myself tested a fine specimen of the giant puff-ball 
found in the Department Grounds, finding it delicious eating when fried 
in egg batter. 
I am informed that the giant puffball (Ly coper don gig anteum) is found 
in great abundance growing on the Genesee Flats, Livingstone County, 
N. Y. 
J. M. 'Dodge, Glencoe, Yebr., writes to theU. S. Department of Agri¬ 
culture, April 9, 1878: 
I am much interested in the article “ Edible Fungi,” published in the Department 
Report for 1876. We have here a species of puffball which when young has firm, 
white flesh, and I think would be good to eat. It sometimes grows to a large size. 
It is quite abundant on the prairie in summer, and if edible would offer a large 
amount of food. 
A correspondent of the Argus, Clayton, Mo., October 14, 1887, 
writes: 
The United States Agricultural Report of 1885 gives clear descriptions and beautiful 
drawings of twelve typical edible fungi. Of these, No. 7, the morel, page 105, in the 
spring, we use large quantities. Since the late rains we have had twice a day a full 
supply of No. 6, Maned agaric, as a stew, and No. 11, “ puffball,” fried as a fritter. 
It is a misfortune that so little is known of this valuable class of products that are 
given by bountiful nature by the ton without any labor whatever. The nation is 
deeply indebted to Dr. Taylor, Microscopist, U. S. Department of Agriculture, for 
these clear details and most reliable, lifelike drawings, and we hope they will be 
issued as a separate bulletin and sent out among the people by the million. Give us 
more light on those subjects. 
