nd protrude a thick stalk, bearing at its summit a
rounded body, which in a short time expands into the pileus or
cap. The gills, which occupy its lower surface, consist of
parallel plates, bearing naked sporules over their whole
surface. Some of the cells, which are visible by the microscope,
produce four small cells at their free summit, apparently by
germination and constriction. These are the sporules, and this
is the development of the Agarics.

BROILED MUSHROOMS.

(A Breakfast, Luncheon, or Supper Dish.)

1125. INGREDIENTS.--Mushroom-flaps, pepper and salt to taste, butter,
lemon-juice.

[Illustration: BROILED MUSHROOMS.]

_Mode_.--Cleanse the mushrooms by wiping them with a piece of flannel
and a little salt; cut off a portion of the stalk, and peel the tops:
broil them over a clear fire, turning them once, and arrange them on a
very hot dish. Put a small piece of butter on each mushroom, season with
pepper and salt, and squeeze over them a few drops of lemon-juice. Place
the dish before the fire, and when the butter is melted, serve very hot
and quickly. Moderate-sized flaps are better suited to this mode of
cooking than the buttons: the latter are better in stews.

_Time_.--10 minutes for medium-sized mushrooms.

_Average cost_, 1d. each for large mushrooms.

_Sufficient_.--Allow 3 or 4 mushrooms to each person.

_Seasonable_.--Meadow mushrooms in September and October; cultivated
mushrooms may be had at any time.

[Illustration: MUSHROOMS.]

VARIETIES OF THE MUSHROOM.--The common mushroom found in our
pastures is the _Agaricus campestris_ of science, and another
edible British species is _A. Georgii;_ but _A. primulus_ is
affirmed to be the most delicious mushroom. The morel is
_Morchella esculenta_, and _Tuber cibarium_ is the common
truffle. There is in New Zealand a long fungus, which grows from
the head of a caterpillar, and which forms a horn, as it were,
and is called _Sphaeria Robertsii_.

TO PRESERVE MUSHROOMS.

1126. INGREDIENTS.--To each quart of mushrooms, allow 3 oz. of butter,
pepper and salt to taste, the juice of 1 lemon, clarified butter.

_Mode_.--Peel the mushrooms, put them into cold water, with a little
lemon-juice; take them out and _dry_ them very carefully in a cloth. Put
the butter into a stewpan capable of holding the mushrooms; when it is
melted, add the mushrooms, lemon-juice, and a seasoning of pepper and