(Hygrophorus virgineus.)470.
This species, exquisite in form and flavour, is one of the prettiest ornaments of our lawns, downs, and short pastures at the fall of the year. In these situations it may be found in every part of the kingdom. It is essentially waxy, and feels and looks precisely as if made of the purest virgin wax. The stem is firm, stuffed, and attenuated, and the gills (singularly distant from each other) run far down the stem; it changes colour a little when getting old, at which time it is unfit for culinary purposes.
A batch of fresh specimens, broiled or stewed with taste and care, will prove agreeable, succulent, and flavorous eating, and may sometimes be obtained when other species are not to be had.
Several allied species enjoy the reputation of being esculent, notably H. pratensis and H. niveus; and my friend Mr. F. C. Penrose has eaten, and speaks favourably of, H. psittacinus—a highly ornamental yellow species, with a green stem, sometimes common enough in rich pastures (and generally said to be very suspicious).
Clouded Mushroom. [Fig. 24.]
(Agaricus [Clitocybe] nebularis.)78.
Common (in certain places), but rare near London. This species appears late in the autumn and generally grows on dead leaves in moist places, principally on the borders of woods. The top is lead-colour or grey, at first clouded grey,—hence its name; the stem is stout, elastic, and striate, with the white gills running considerably down the ringless stem, in the manner shown in the drawing.
The gastronomic excellences of the species are well known. When gathered, it has a wholesome and powerful odour; and when cooked, the firm and fragrant flesh has a particularly agreeable and palatable taste.