The short stem-like base of the plant terminates in fiber-like rootlets, creeping under the soil and branching, thus attaching large clusters of the young plants together. They are often found in quantity on the mossy trunks of fallen trees.
Fig. 6.—Lycoperdon giganteum Batsch. "Giant Puff-Ball."
The Giant Puff-Ball, so generally neglected, is one of the most valuable of the edible mushrooms. It is readily distinguished from other puff-balls and allied fungi by its large size. It is subglobose in form, often flattened at the top and usually wider than deep. The peridium or rind is membranaceous, smooth, or very slightly floccose, and creamy white at first, turning to pale yellowish-brown when the plant is old. When young it is filled with a white, seemingly homogeneous fleshy substance of pleasant flavor. This substance changes, when mature, to an elastic, yellowish or olivaceous brown, cottony but dusty mass of filaments and spores. The peridium is very fragile above, cracking into areæ in the mature plant and breaking up and falling away in fragments, thus allowing the dispersion of the spores. The capillitium and spores are at first greenish-yellow, turning to dingy olive. The plants vary in size, but average from ten to twenty inches in diameter. In the columns of the Country Gentleman some years ago there appeared a description of a puff-ball of this species which weighed forty seven pounds and measured a little over eight feet in circumference. It was found in a low, moist corner of a public park. Specimens weighing from twenty to thirty pounds are recorded as being found in different parts of the country; but specimens of such large dimensions are unusual. This species is found in many parts of the United States. It is the L. bovista of Linn. Sacc.
A correspondent writes that he has found the giant puff-ball in great abundance growing on the Genessee Flats, Livingstone Co., New York. Another writes from Nebraska that it is quite abundant on the prairies there in summer. A third writes from Missouri, "Since the late rains we have had puff-balls in abundance, and find them delicious made into fritters."
The puff-balls should be gathered young. If the substance within is white and pulpy, it is in good condition for cooking, but if marked with yellow stains it should be rejected.
Vittadini says:
"When the giant puff-ball is conveniently situated you should only take one slice at a time, cutting it horizontally and using great care not to disturb its growth, to prevent decay, and thus one may have a fritter every day for a week."
Different authors write with enthusiasm of the merits of the giant puff-ball as an esculent.
Mrs. Hussey, an English botanist, gives the following receipt for "puff-ball omelet:"
First, remove the outer skin; cut in slices half an inch thick; have ready some chopped herbs, pepper, and salt; dip the slices in the yolk of an egg, and sprinkle the herbs upon them; fry in fresh butter, and eat immediately.