the esculent puff-balls. There are some
warty fungi growing on wood, which, in early growth, resemble
puff-balls, whose qualities are not yet known. But all those varieties
of clear white fungi, which appear in little balls on the open ground
after rains, may be eaten with perfect safety, if fresh, white inside,
and hard; if soft and yellowish, or black in the pulp, they should be
avoided, as they are approaching decay.

The most important advice to the student is to learn to recognize the
Amanita family, and to avoid them all; next, to define and recognize
any mushroom he is using for food, so that he could pick a single
specimen of the same out of a basketful of assorted fungi; and
finally, never to pick mushrooms at random for food, unless he has
tested by actual use each and all of the varieties so used. There is a
large family of mushrooms resembling the Russulas, which exude a milky
juice if broken or cut. The amateur will do well to avoid all such,
although they are esculent where the milk is mild to the taste.
Additional plates, displaying other varieties of esculent mushrooms,
may possibly be issued in the future.

JULIUS A. PALMER, Jr.

[Illustration: PLATE I.

AGARICUS CAMPESTRIS ET ARVENSIS, OR MUSHROOM PROPER.

=DESCRIPTION.= PILEUS. Dry, silky or downy from the first; globular,
margin united to the stem by the veil, then expanded, bell-shaped,
at last even flat. Color variable, from white to dark brown.
Cuticle easily separable in pasture variety.

GILLS. At first pink, then purple, finally almost black, never
white; of different lengths.

STEM. Nearly solid, even in size, easily removed from the socket.

VOLVA. None; but veil present, at first enclosing gills, then
making a ring, finally absent.

SPORES. Purple or purplish brown. TASTE and SMELL fragrant and
agreeable.

GROWS in open pastures, lanes or roadsides; never in forests.

(B.) Similar to above, but coarser, more brittle and of stronger
flavor; turns rust of iron color when bruised; grows on banks,
street-sweepings and in hot-houses.

=TO COOK.= Stew in milk or cream; prepare to serve with meat as
described under Plate II., or broil as directed under Plate III.

=TO ROAST IN THE OVEN.= Cut the larger specimens into fine pieces, and
place them in a small dish, with salt, pepper and butter to taste; put
in about two tablespoonfuls of water, then fill the dish with the
half-open specimens and the buttons; cover tightly and p