Mushrooms and Toadstools (Third Edition) — Giant Puff-ball to Truffle

(_Lycoperdon giganteum.

_) 930. This species of puff-ball is not always a “giant,” and may frequently be found no larger than an apple.

It is somewhat local, and I think only attains gigantic proportions in certain situations.

I have, for instance, seen specimens growing in rich pastures in Nottinghamshire, so much larger than the specimen figured that the latter would appear a perfect _dwarf_ beside them.

It may be found, in some of the meadows near Highgate and Hampstead, quite as big as our figure; but indeed there is little fear of a mistake, if attention is paid to the smooth skin,—like white kid leather.

Young specimens must be chosen for cooking, such as are firm and snow-white, inside and out; for when the fungus is getting ripe and yellowish, and dusty inside, or when it is saturated with rain and the interior is a mass of yellow decomposition, of course it must be rejected.

It is known by its large size, its pure white colour, and its _smooth skin_.

To cook this species satisfactorily and well, cut the specimens up into slices of half an inch in thickness, remove the skin or bark, dip the slices into yolk of egg, and fry in fresh butter.

It will then eat with a delicate and delicious flavour; or served with jam or jelly it is an excellent substitute for pastry.

=Pear-Milk Mushroom.

= Fig. 26. (_Lactarius volemum.

_) 508. This species is recognized by its very rich coloration, firm flesh, mild taste, white milk (changing to a dull dark umber-colour where the plant is bruised or broken), white gills becoming warm yellow-buff, and the full sienna top; the stem is solid, and the plant grows in woods.

The taste of this plant, when fried, has aptly been compared to lamb’s kidney, and resembles in flavour the only other edible Lactarius—viz.

_L.

deliciosus_, fig. 11. It is a rare species in this country.

=White Fir-wood Mushroom.

= Fig. 27. (_Agaricus_ [_Clitocybe_] _dealbatus.

_) 80. This pretty little fungus commonly grows in, and about the neighbourhood of, fir plantations, but will occasionally come up elsewhere.

Its top is white, smooth, and _exceedingly like ivory_.

It is shining, waved, fleshy, and inclined to be irregular; the gills are thin, white, and run down the stem.

When clean, young, and fresh specimens are broiled with butter, it is a delicacy of the very highest degree,—at once tender, juicy, and delightful.

Its charming flavour is exceeded by very few other fungi.

Several allied species are very good, notably _Agaricus odorus_, which exhales a most delicious odour of melilot.

I used to eat all sorts of things for this species before I properly knew it, and never felt the worse for the mistakes I made.

It would be useless to enumerate them all here, without figures and descriptions, but one was the common _Agaricus subpulverulentus_.

=Fairy-ring Champignon.

= Fig. 28. (_Marasmius oreades.

_) 553. If possible, this species is better than the last, and no recommendation can be too strong for it.

The exquisitely rich and delicious flavour of this plant when broiled with butter must be tasted to be understood.

It is firmer than the meadow mushroom, and, whilst having its peculiar aroma, it possesses it in a concentrated form.

Even Mr. Berkeley, who would be the last man in the world to subscribe to a doubtful species, says, “_it is the very best of all our fungi_.

” It may be pickled, used for ketchup, or dried for future use.

_Marasmius oreades_ grows in rings in short pastures, on downs, and by roadsides everywhere (_but never in woods_).

It is somewhat tough, the solid stem particularly so, the gills wide apart, and cream-coloured.

This species has no downy hairs at the base of the stem.

Certain other species of _Marasmius_, frequently found growing on dead leaves in woods, and possessing this hairy down, are to be avoided.

There is a poisonous plant sometimes found in similar situations, and often _with_ the Fairy-Ring Champignon (_M.

urens_), fig. 30, Poisonous Sheet.

I

once tested its qualities (by accident).

See description.

=Truffle.

= Fig. 29. (_Tuber æstivum.

_) 1916. The truffle is a subterranean fungus, invariably found under trees, often just appearing above the surface of the ground, and occasionally exposed for sale in our markets, where it will realize at times as much as 5_s.

_ per pound.

The truffle is esteemed by many as the most delicious object of food in the whole vegetable kingdom, and by others it is looked upon with aversion or positive disgust.

The odour is very powerful, and is relished by some individuals, and very much disliked by others.

It is looked upon as a great delicacy boiled, or simply roasted in hot ashes.

Besides the truffle sold in Covent Garden Market, there are many other species found in this country, of various forms and qualities.

_T.

æstivum_ varies much in size, is irregular in shape, black, rough, and warted.

I must confess that, at first, I regarded the truffle with loathing;

but now I have learned to greatly esteem it.

It makes a capital ingredient for gravies, stuffings, and meat pies.

It is frequently referred to under the name of _T.

cibarium_.

POISONOUS MUSHROOMS.

=Bundled Stump-mushroom.

= Fig. 1.