This is one of the best Agarics with which I am acquainted, fully deserving both its _name_ and the estimation in which it is held abroad. Its flesh is firm, juicy, sapid, and nutritious. It grows under old Scotch firs and pines, and occasionally in considerable abundance, and is well worth the trouble of searching for from September to the beginning of November, when it is in season. There is but one fungus which it in any way resembles, and as that one (_Ag. torminosus_) is acrid and poisonous, the gatherer must pay particular attention to the following characteristic difference between the two, viz. that the milk of the _Ag. deliciosus_ is _red and subsequently turns green_, while that of the _Ag. torminosus_ is _white_ and _unchangeable_. Mr. Sowerby thus speaks in praise of this species:—“I had one dressed; it was very luscious eating, full of rich gravy, with a little of the flavour of mussels.” Sir James Smith, in his ‘Tour,’ says:—“The market of Marseilles exhibited a prodigious quantity of _Ag. deliciosus_, which really deserves its name, being the most delicious mushroom known.” The _Agaricus deliciosus_ may be served with a white sauce, or fried; but the best way to cook them, after duly seasoning with pepper and salt, and putting a piece of butter upon each, is to bake (in a closely-covered pie-dish) for about three-quarters of an hour. BOLETUS SCABER, _Fries_. PLATE VI. FIGS. 1, 2. “Fungo innocente e che non può cagionare alcun danno, non molto ricercato a motivo, senza dubbio, del cambiamento di colore in cui va soggetto la sua carne allorchè viene rotta o compressa.”—_Vitt._ _Bot. Char._ This fungus presents itself under two distinct forms; in the first, the _B. aurantiacus_ of Bull., the _pileus_ (generally rather downy, but sometimes rough) is of a beautiful deep orange hue; in the other it is cinereous. In both cases its shape is that of a hemisphere of from three to seven inches across, the surface of which becomes viscid when moist, and is minutely downy. In the first variety, the _stem_ is rough with black, in the second with orange scales. Half a foot is its average height; it is attenuated upwards. While young, it is very thick in proportion to the pileus, and exhibits frequently the traces of a floccose veil. The flesh is thick and flabby, of a dingy white, not greatly changeable in young specimens, but deepening in colour when old, and acquiring a vinous tint;[162] the _tubes_ are of a dirty white, those that surround the stem being shorter than the rest. The odour of this fungus is slight; the taste subacid; the seminal dust copious, and tawny-ferruginous. It may be cooked like the _B. edulis_, and has an agreeable flavour; but being more viscid in substance, it requires when stewed to be thinned with water; when dried, it loses all odour, and is then insipid and unfit for food. BOLETUS LURIDUS. PLATE VI. FIGS. 3, 4, AND 5.