In addition to the foregoing, the following native species may be eaten with perfect safety, if gathered young and used while fresh:—
Agaricus Comatus.
"An excellent species, much employed for making catchup; but should be used in a young state. It is found growing abundantly on stumps of trees, appearing both in spring and autumn."
Agaricus Deliciosus. M'Int.
Sweet Mushroom.
Found in September and October, growing under fir and pine trees. It is of medium size, yellowish, zoned, with deep orange on the top, somewhat resembling A. torminosus (a deleterious species), but readily distinguished from it, as its juice is, when fresh cut, quite red, afterwards turning green, while that of the latter is white and unchangeable.
Sir James Edward Smith says it well deserves its name, and is really the most delicious mushroom known; and Mr. Sowerby is equally high in its praise, pronouncing it very luscious eating, full of rich gravy, with a little of the flavor of mussels.
Agaricus Exquisitus. Badham.
St. George's Mushroom. M'Int. Agaricus Georgii.
This species often attains a weight of five or six pounds. It is generally considered less delicate than the common cultivated mushroom (A. campestris); but in Hungary it is regarded as a special gift from the saint whose name it bears. Persoon describes it as superior to A. campestris in smell, taste, and digestibility; on which account, he says, it is generally preferred in France.