rried on in the exportation of the
"_Edible Boletus_," which is preserved for use in various ways, the
simplest of which consists in cutting the caps in slices and stringing
them, after which they are placed on hurdles in the shade to dry. They
may also be dried in a stove or oven, but the former method is
preferable, as the mushroom then retains more of its flavor or perfume.
When the slices are perfectly dried they are put into sacks and
suspended in a dry, airy place. Sometimes before the mushrooms are
sliced they are plunged into boiling water for an instant, which
treatment is said to preserve them from the ravages of insects. Several
kinds of mushrooms are preserved in the following manner: After they
have been properly washed and cleansed, they are boiled in salted water
and afterwards wiped dry. They are then placed in layers, in jars,
sprinkled with salt and pepper, and covered with pure olive oil or
vinegar. _Lactarius deliciosus_, _Cantharellus cibarius_, _Morchellas_,
_Clavarias_, etc., are thus preserved. Before using the dried mushrooms
they are soaked in tepid water for some time and afterwards prepared as
if fresh, with the usual seasoning.

RECEIPTS.

_Broiled procerus._--Remove the scales and stalks from the agarics, and
broil lightly on both sides over a clear fire for a few minutes; arrange
them on a dish over freshly made, well-buttered toast; sprinkle with
pepper and salt and put a small piece of butter on each; set before a
brisk fire to melt the butter, and serve quickly. Bacon toasted over
mushrooms improves the flavor and saves the butter.

_Agarics delicately stewed._--Remove the stalks and scales from the
young half-grown agarics, and throw each one as you do so into a basin
of fresh water slightly acidulated with the juice of a lemon or a little
good vinegar. When all are prepared, remove them from the water and put
them in a stewpan with a very small piece of fresh butter. Sprinkle with
pepper and salt and add a little lemon juice; cover up closely and stew
for half an hour; then add a spoonful of flour with sufficient cream or
cream and milk, till the whole has the thickness of cream. Season to
taste, and stew again until the agarics are perfectly tender. Remove all
the butter from the surface and serve in a hot dish garnished with
slices of lemon. A little mace or nutmeg or catsup may be added, but
some think that spice spoils the flavor.

_Cottager's procerus pie._--Cut fresh agari