A treatise on the esculent funguses of England: containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.Badham, David
Science
A treatise on the esculent funguses of England: containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.
Badham, David
Mushrooms -- England
Every one knows the Champignon,—that little buff fungus which during
so many months in the year comes up in successive crops, in great
profusion after rain, and generally in rings. These Champignons abound
everywhere: this summer (1847) Hyde Park was full of them; amid the
seared and much-trodden grass they were continually tracing their fairy
rings, and in some instances they reached the very border of the gravel
walks. Independent of the excellent flavour of this little mushroom,
which is as good as that of most funguses, two circumstances give it an
additional value in a domestic point of view, viz. the facility with
which it is dried, and its very extensive dissemination. When dried (two
or three days’ exposure to the air is generally sufficient to effect
this), the _Ag. oreades_ may be kept for years without losing any of
its aroma or goodness, which on the contrary become improved by the
process, so as, in fact, to impart more flavour to the dish than would
have been imparted by the fresh fungus; though it is not to be denied
that the flesh then becomes coriaceous and less easy of digestion.[166]
From the sad accidents occasioned by persons mistaking other small and
poisonous Agarics growing in the neighbourhood of the Champignon for the
Champignon itself, this species is frequently looked upon with suspicion,
and not often eaten in England. The Agaric the least unlike and most
commonly found growing in company with the _Ag. oreades_, is the _Ag.
semilobatus_, which is nearly allied to, if it be not the same as the
_Ag. virosus_ of Sowerby. But as I have also heard of a gentleman who
intending to gather Champignons, and taking home some _Ag. dryophilus_ by
mistake, was rendered very ill by his repast, to prevent the recurrence
of such mistakes for the future, I here add the botanical characters,
marking what is peculiar to each in italics. _Ag. dryophilus_ is
represented in Pl. VII. fig. 5.
AG. DRYOPHILUS.
Solitary or tufted. Pileus from one to two inches broad,
whitish, pinkish, yellowish, or yellow-brown, flat, sometimes
_depressed_, fleshy, thin, _fragile_, _when moist easily
injured_, of a tougher substance when dry. Gills soft, tender,
numerous, white, or pale yellow straw-colour. Stem shining,
_hollow_, of the same colour as the pileus, but towards the
apex generally darker and of a redder tinge.
AG. OREADES.
In dense rings, or gregarious. Pileus smooth, _fleshy_,
_convex_, _subumbonate_, generally more or less _compressed_,
or _sinuate_; _tough_, coriaceous, _elastic_, _wrinkled_,
when _water-soaked brown_, _buff_ or _cream-colour_ when dry;
the umbo often remaining _red-brown_, as if _scorched_. Gills
_distant_, ventricose, of the _same tint as the pileus_ or
_paler_. Stem equal, _solid_, _twisted_, very _tough_ and
_fibrous_, _pure, silky, white_; base downy, somewhat rooting
and attached to the roots of grass.[167]
AG. SEMIGLOBATUS.
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