The nomenclature of the species is the same with that given by the Rev. M. J. Berkeley in his “Outlines of British Fungology”; the numbers inserted after the scientific name refer to my large drawings in the Food Department of the Bethnal Green Museum, where, if the student so desires, he may see dissections of the species.
EDIBLE MUSHROOMS.
Red-fleshed Mushroom. [Fig. 1.]
(Agaricus [Amanita] rubescens.)7.
This species is generally abundant in all woody places, making its first appearance in early summer and continuing till late in the autumn. It is known by its brown warty top, its white gills, and perfect ring encircling the bulbous stem. It frequently attains a large size, and its whole substance, when touched, bruised, or broken, becomes sienna-red. This species is one of the most beautiful as well as valuable of all the British Agarics. If care be taken to select young and fresh specimens only, when prepared for the table, it will prove a very light and delicate addition to any meal. Mr. Berkeley does not subscribe to the excellence of this species; but as far as my own experience and that of many friends go, I well know it to be delicious and perfectly wholesome. Mr. Penrose writes me: “Old specimens are very indigestible.” This I imagine contains the whole secret of its questionable name amongst some who have (or have not) tried it.