nd usually wider than deep. The peridium or
rind is membranaceous, smooth, or very slightly floccose, and creamy
white at first, turning to pale yellowish-brown when the plant is old.
When young it is filled with a white, seemingly homogeneous fleshy
substance of pleasant flavor. This substance changes, when mature, to an
elastic, yellowish or olivaceous brown, cottony but dusty mass of
filaments and spores. The peridium is very fragile above, cracking into
areae in the mature plant and breaking up and falling away in fragments,
thus allowing the dispersion of the spores. The capillitium and spores
are at first greenish-yellow, turning to dingy olive. The plants vary in
size, but average from ten to twenty inches in diameter. In the columns
of the _Country Gentleman_ some years ago there appeared a description
of a puff-ball of this species which weighed forty seven pounds and
measured a little over eight feet in circumference. It was found in a
low, moist corner of a public park. Specimens weighing from twenty to
thirty pounds are recorded as being found in different parts of the
country; but specimens of such large dimensions are unusual. This
species is found in many parts of the United States. It is the L.
_bovista_ of Linn. Sacc.

A correspondent writes that he has found the giant puff-ball in great
abundance growing on the Genessee Flats, Livingstone Co., New York.
Another writes from Nebraska that it is quite abundant on the prairies
there in summer. A third writes from Missouri, "Since the late rains we
have had puff-balls in abundance, and find them delicious made into
fritters."

The puff-balls should be gathered young. If the substance within is
white and pulpy, it is in good condition for cooking, but if marked with
yellow stains it should be rejected.

Vittadini says:

"When the giant puff-ball 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."

Different authors write with enthusiasm of the merits of the giant
puff-ball as an esculent.

Mrs. Hussey, an English botanist, 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, pepper, and salt; dip the slices in the yolk
of an egg, and sprinkle the herbs upon them; fry in fresh butter, and
eat immedi