A treatise on the esculent funguses of England / containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

by David Badham

AGARICUS RUBESCENS, Persoon.

[Plate XI. Figs. 3, 4, and 5.]

Subgenus 1. Amanita.

“Non altrimenti del Cesareo delicato e sano.”—Vitt.

Bot. Char. Pileus covered with warts of different sizes; margins even, convex, flesh turns obscurely red when cut or bruised, slightly moist and shining; gills attenuated behind; stem at first stuffed, in age becoming hollow, bulbous, sometimes scaly; ring wide, marked with striæ; spores nearly elliptical; smell strong; taste not unpleasant.

This is a very delicate fungus, which grows in sufficient abundance to render it of importance in a culinary point of view. It makes excellent ketchup. Cordier reports it as one of the most delicate mushrooms of the Lorraine; and Roques speaks equally well of it. It generally grows in woods, particularly of oak and chestnut, both in summer and autumn. No fungus is more preyed upon than this by mice, snails, and insects.

MORCHELLA ESCULENTA, Dill.

[Plate XII. Figs. 6 and 7.]

Tribe 3. Mitrati.

Morell.