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described under its own heading. The Common Mushroom, Boletus, Can thar ell us or Chanterelle, Fairy Ring, Morel and Vegetable Beefsteak are depicted on the accompanying COLOR PAGE. COMMON OR CULTIVATED MUSHROOM (Agaric us Campestris): the most generally acceptable type in this country and England, and the common Champignon Comestible of the French canned product. It is found wild during the late summer and fall in gra y places, manured ground, etc.—never in thick woods. The wild types grow either singly or in groups, but the cultivated often form large tufts. The fruit consists of a central stalk, generally cream or white in color and from two to three inches in height, supporting a rounded, table-like cap, varying in the color of its upper surface from white to a deep brown. The under surface of the cap is marked with gill-like projections, génerally pink in the white or cream cap varieties, and grey-brown in the brown kinds, changing in the former to brown and in the latter to brownish-black —in dried specimens to almost or quite black. The flesh is white. It is served in many ways, both raw and cooked—being considered especially delicious broiled. BUTTON MusHroom. The most highly valued of this cla is the French Mou e ron, the true type of which is the Champignon Muscat, of the Agaric family. It is of medium size, the stem short, thick, full and swelling at the base; the cap thick, whitish-yellow on top and covered with a very dry skin. It grows most freely in greensward and on the outskirts of woods, and is one of the first to appear in the early spring. It is gathered when in the “button” or round stage and generally when the cap is quite small. On maturity it becomes bell-shaped. It is very pleasing in flavor and is marked by a distinct musk aroma which it retains even after drying. Large quantities are imported, both dried and canned, in oil, etc., and there is an increasing output of the home-grown product. Care should be taken to avoid overcooking, as that destroys the musk odor. For le er grades of “button” mushrooms, many other varieties of both Agarics and Gymnopes are gathered in the button stage. ORANGE (the French Oronge) or ORANGE AMANITA (Amanita Caesarea): a large variety with cap usually nearly flat on maturity and of orange color. It is found generally in the sandy soil of thinly wooded districts during the summer and early fall and is distinguished from nearly all other edible varieties by the yellow color of its gills. The flesh is white with occasional yellow stains and of delicate and pleasing flavor. It grows abundantly in Southern Europe and is imported here canned in oil. The Orange Amanita has been accounted a delicacy for centuries—as far back as the days of the Roman Empire. Botetus (the French Cèpes). The several varieties of the Boletus family of fungi are distinguished from the ordinary mushroom principally by small tubes or holes taking the place of the gills under the cap. They find much favor in France and Germany, and grow freely in this country also. Among the best of the types commonly found are the Granulated Boletus, named for the small brown granules dotting the stem—the cap, which is from one and a half to four inches broad, varying widely in color; the Rough Stemmed Boletus, the stem roughened with small prominent reddish or blackish dots or scales, the cap varying from white to nearly black, and the Edible Boletus, one of the largest kinds, the cap, of varying color, ranging up to six inches broad. All three types find much favor in France and Germany, and the last-named is imported in considerable quantities, chiefly from France, (1) (3) Common Mushroom (4) Can thar ell us (2) Morel “Vegetable Beefsteak” (5) Boletus (6) “Fairy Ring” Mushrooms WELL KNOWN EXAMPLES OF EDIBLE FUNGI preserved in olive oil, sauces, etc., being generally known by the French title of Cépes. It is noted for its strong flavor. ni CHANTARELLE: a variety of the Can thar ell us family, which grows in nearly every part of the world and has always been highly esteemed in Europe. Its cap, generally convex but sometimes flat and even centrally depre ed, is of varying and irregular shape, but it is distinguished by its beautiful, rich reddish-yellow or egg-yellow color, which extends to all parts of the plant except the white inner flesh. The gills are in the form of shallow folds growing down the stem. It is most commonly found in the woods in groups, but also often in open grounds. MorEL, Morchella (the French Morille): most frequently found in forests and woodland swamps. It is known by its rather conical, deeply honey-combed, light yellowish-brown head, growing darker with age. It is excellent—tender and sweet— either stewed as a vegetable or in sauces, etc. Its principal types are the Common, Delicious, Two-Spored, Conical and Narrow Cap. Though here described among mushroom types, the “morel” botanically is more nearly allied to the truffle type of fungus. Brick Top or REDDISH MusHroom (Hypholoma Sublateritium): resembling the Common Mushroom somewhat in general contour, but with stem generally longer and top more rounded and of a reddish color with pale yellow border. The gills change from creamy to olive. The flesh is creamy and of a pronounced almond flavor. RopMAN’s MUSHROOM (Agaric us Rodmani): similar in many respects to the Common Mushroom. The cap is creamy, with brownish spots; the gills change from white to pink and then to dark brown; the stem is short, fleshy and thick, and the flesh is white with pinkish tint and of pleasing flavor. It is most frequently found during May, June and July in gra y grounds. LACTARIUS: a genus marked by the milky or colored juice which exudes from the gills when broken. The Peppery Lactarius has a creamy-white fleshy cap, from three to ten inches in width, depre ed toward the center. The gills are creamy white and exude a white milk when bruised. The flesh is lighter in color than the surface of the cap and is peppery in flavor and somewhat aromatic. Its favorite habitat is woodland during the summer. Another common type is the Orange Milk Mushroom or Delicious Lactarius, found in woods and damp mo y places. When young, its cap is convex, but as it matures it becomes flat and sometimes funnel shaped. In color, it is a mottled orange. The flesh is white tinged with orange, firm, delicate and nutritious, and the “milk” is orange colored. In size it varies, in the cap, from two to five inches in diameter. Horse or FIELD MUSHROOM (Agaric us Arvensis): resembles the Common Mushroom, but averages larger and may be distinguished by its hollow, somewhat bulbous stem. The cap when dried is apt to a ume a yellowish hue. PARASOL MUSHROOM or TALL LEPIOTA (Lepiota Procera). The cap, on top of a long stem with a bulbous base, is shaped like an open umbrella, the upper surface, three to five inches in diameter, covered with small scales and of a brownish, spotted appearance with a dark center. The flesh is thin, white and soft. Ink Caps or INKY Coprinus (Coprinus At ramen tar i us). The genus Coprinus are readily distinguished by their oblong caps, which do not open until they are about to di olve into the inky fluid which gives them their popular name. They should be gathered before they show any sign of expanding and must be cooked without delay, their flesh then being decidedly palatable. They are harmle even in the inky stage, but they do not present an attractive appearance by any means! The life of the Ink Cap above ground is very brief—it pushes through the soil in great numbers and develops and di olves very rapidly. Farry RING MUSHROOM, Marasmius Oreades (the French Wou eron d'automne): a small variety found principally in the autumn, in meadows, on lawns, etc., in wet weather or after heavy rains. It is so called because of its habit of growing in rings or circles. When young, the cap, from one to two inches in diameter, is reddish, yellowish-red or yellowish-brown, becoming paler in maturing or as its moisture evaporates. When dry, it is generally of a buff color. Its flesh is inclined to be tough except when fresh or young, but careful cooking makes it very palatable—broiled, pickled, in sauces, etc. In many parts of France, the Fairy Ring is popularly known as the “False Mou e ron” or “Fall Mou e ron,” because of its similarity in shape of cap to the Mou e ron type (see BUTTON MUSHROOMS, preceding). FAIRY CLUBS and CoraLs. The genus Clarariaceae includes a number of fleshy, club-shaped and coral-like fungi, many of which are edible. Some of them are very beautiful, showing the most delicate shades of pink, yellow, violet, etc. They range from very small to several inches in height. [s. 406]