This variety differs from the _Ag. Georgii_ and the type of the species in size and other particulars. There are specimens which measure fifteen inches across the pileus, with a stalk of corresponding dimensions. The pileus is shaggy, like that of the _Ag. procerus_, with epidermic scales, which are at first nearly white, but in fully developed specimens, of a rich tawny colour, like the _Polyporus squamosus_; and sometimes of a red-brown. The scales more depressed than in _Ag. procerus_, the gills not ventricose, equal at both ends, separated from the stalk by a fossa or groove which runs round its apex; the stalk solid, attenuated at the very base, but thickened just above it, a slightly vinous hue when bruised; flesh of ring perfect, persistent, and hanging round the stalk like a sheet of thin white kid; into which a number of delicate silver threads may be traced proceeding from the apex of stem. The smell is powerful but agreeable, as also is the flavour; no part of the surface ever turns yellow. This variety is both wholesome and well-flavoured; as it is commonly known by the peasants under the name of the “Ox-Mushroom,” I have called it _bovinus_. _Receipt I.—“A la Provençale._” Steep for two hours in oil, with some salt, pepper, and a little garlic: then toss up in a small stewpan over a brisk fire, with parsley chopped and a little lemon-juice. _Receipt II.—To stuff Mushrooms._ Take large mushrooms, full-grown, but not black; remove the gills, and place in lieu of them the following stuffing:—bacon shredded, crumbs of bread, chopped herbs, and a little garlic or eschalots (as for omelettes), salt, pepper, and a taste of spice. Broil in paper as a Maintenon cutlet, moistening with butter when necessary. _Receipt III.—Mushrooms “à la Marquis Cussi._” Take button mushrooms; put to them a very small quantity of garlic, finely chopped; toss up over a brisk fire with a little butter; add some lemon-juice; give them a few turns; then add salt, pepper, nutmeg, and a wine-glassful of the richest brown gravy (Grande Espagnole); when the mushrooms are warmed through in this, add a couple of glasses of Sauterne, simmer for ten minutes, and serve. A homely mode of cooking _Ag. campestris_ in Bucks. is to cut up the buttons with pieces of bacon the size of dice, and then to boil them in a dumpling. _Method of Cultivating._ The following method of cultivating mushrooms is given in Paxton’s ‘Botanical Dictionary:’—