rlic, and extract of sweet almond.

The Spanish are fond of this mushroom, and it is said to enter into
their national dish, olla podrida, a mixture of meat, vegetables, and
spices, whenever it can be obtained.

It is sometimes fried in butter or olive oil and seasoned with sugar.

PLATE XIV.

FIGS. 5 to 9.--=Ag. (Amanita) rubescens= Pers. (=Amanita
rubescens=). "_The Blusher_," "_Reddish Brown Amanita_."

EDIBLE.

Cap at first convex then expanded, margin even or very slightly
striated, usually reddish-brown or reddish-fawn color, covered with
mealy, more or loss persistent warts; flesh white, changing to a reddish
or pinkish tinge, where cut or bruised, the reddish tinge most intense
in the bulbous portion of the base of the stem; _gills reaching the stem
and forming decurrent lines upon it_, white, becoming spotted with rusty
or wine red stains when bruised or attacked by insects; stem ringed,
whitish or dingy white, becoming brownish or spotted, with reddish-brown
stains. The base of the stem is usually bulbous, the bulb sometimes
tapering to a point at the root, and in some instances ending abruptly.

The ring or collar which encircles the stem near the top is membranous,
and usually well defined.

The volva which completely envelops the young plant is very friable and
soon disappears. Fragments of the volva may be seen in the shape of
scales or small particles upon the mushroom stem, and in wart-like
patches upon the cap. In the representations of this mushroom which
appear in European works the cap is a deeper reddish-brown tint than I
have found it here. The color of the cap is usually a light reddish
brown or reddish gray, sometimes almost white. This species is found
usually in light open woods. In a warm moist climate it appears early in
the season, and can be gathered until the frosts come. Taste very
pleasant.

There is a poisonous species, Amanita _pantherinus_, rare, which has a
viscid brown warted cap bearing a slight resemblance to that of the
_rubescens_, but the gills do not turn red when bruised, and the volva
at the base of the stem is well defined and persistent.

The _rubescens_ is very plentiful in the woods of Maryland and Virginia,
and specimens have been received from different parts of the country. I
have frequently eaten it stewed with butter, and found it very good
eating. Hay speaks of it as being eaten in England, where it is called
the "Blusher." Cooke say