not separable.

GILLS. Broad, wide apart, of the same color as pileus, or a little
paler.

STEM. Solid, of equal circumference; tough, not breaking easily if
bent or twisted.

VOLVA and ring, none.

SPORES white.

TASTE and SMELL musky, rather strong, but nutty and agreeable.

GROWS in rings or groups in rich lawns or roadsides.

=TO COOK.= For serving with meat or fish, cut the tops clear from the
stems just below the gills. To a pint of mushrooms, if moist, add
about a gill of water, pepper and salt to the taste, and a piece of
butter half the size of an egg. Simmer together over the fire ten or
fifteen minutes, thicken with flour or ground rice, and pour over the
cooked meat or fish.

=TO BROIL.= Place the tops like oysters on a fine wire gridiron; as soon
as they are hot, butter them lightly, and salt and pepper to the
taste. Put them back over the coals, and when they are heated through
they are cooked. Butter them, if required, and place in a hot dish.

N. B. When the mushrooms are dried, swell them in water before
cooking.]

[Illustration: PLATE IV.

AGARICUS CRETACEUS, OR CHALK MUSHROOM.

=DESCRIPTION.= PILEUS. Pure white, dry at first, nearly globular,
then bell-shaped, finally expanded and becoming darker, even smoky
in color. In early growth very brittle, cuticle always peeling
easily.

GILLS. At first pure white, then pinkish, finally rusty; withered
in color and texture; always turning pink or dark if exposed to
dry heat.

STEM. Hollow, bulbous at base in small specimens, then elongated
and equal; leaves the socket easily, without breaking into the
gills.

VOLVA. None; veil distinct and entire, enclosing the gills at
first, then ruptured, forming the ring.

SPORES. Pale pink or rosy. TASTE, mild, agreeable, but insipid.
ODOR, none. Grows in lawns and richly cultivated grass plots;
rarely or never in forests.

=TO COOK.= This mushroom, while sweet and of firm body, has little or no
flavor of its own. It may, therefore, be best to stew it as directed
under Plate I., with milk, or under Plate III., with water; in either
case mixing some proportion of either or all of the three preceding
kinds. In such case, it will completely absorb their flavor. For those
who like spices it is very nice cooked as number three for meat or
fish, adding to that receipt chopped parsley, an onion, or a clove of
garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If
served with any