As to the best manner of cooking _B. edulis_, this must be left to the taste of the gourmet; in every way it is good. Its tender and juicy flesh, its delicate and sapid flavour, render it equally acceptable to the plain and to the accomplished cook. It imparts a relish alike to the homely hash and the dainty ragout, and may be truly said to improve every dish of which it is a constituent. “Nihil tetigit quod non ornavit.” “Though much neglected in this country, it appears to be a most valuable article of food. It resembles much in taste the common mushroom, and is quite as delicate; it abounds in seasons when these are not to be found.” (_Berkeley._) _Modes of Cooking Boletus edulis._ (PERSOON.) It may be cooked in white sauce, with or without chicken, in fricassee broiled or baked with butter, salad oil, pepper, salt, chopped herbs, and bread-crumbs; to which some add ham or a mince of anchovy. It makes excellent fritters: some roast it with onions (basting with butter), but as these take longer to cook than the _Boletus_, this must not be put down till the onions have begun to soften. _Boletus edulis Soup, made in Hungary._ (PAULET.) Having dried some _Boletuses_ in an oven, soak them in tepid water, thickening with toasted bread, till the whole be of the consistence of a _purée_, then rub through a sieve, throw in some stewed _Boletuses_, boil together, and serve with the usual condiments. AGARICUS CAMPESTRIS. Section PRATELLA. Subdivision PSALIOTA, _Fries_. AGARICUS CAMPESTRIS, _Linn_. “Où croît ce champignon, délice des festins, Que l’art fait chaque jour naître dans nos jardins.”—_Castel._