The meadow mushroom (_Agaricus arvensis_) is common in meadows and lowland pastures, and is usually of a larger size than the preceding, with which it agrees in many particulars, and is sent in enormous quantities to Covent Garden, where it frequently predominates over _Agaricus campestris_. Some persons prefer this, which has a stronger flavour, to the ordinary mushroom, and it is the species most commonly sold in the autumn in the streets of London and provincial towns. According to Persoon, it is preferred in France; and, in Hungary, it is considered as a special gift from St. George. It has acquired in England the name of horse mushroom, from the enormous size it sometimes attains. Withering mentions a specimen that weighed fourteen pounds.[B] One of the commonest (in our experience the _most_ common) of all edible fungi in the public markets of Vienna is the Hallimasche (_Agaricus melleus_), which in England enjoys no good reputation for flavour or quality; indeed, Dr. Badham calls it "nauseous and disagreeable," and adds that "not to be poisonous is its only recommendation." In Vienna it is employed chiefly for making sauce; but we must confess that even in this way, and with a prejudice in favour of Viennese cookery, our experience of it was not satisfactory. It is at best a sorry substitute for the mushroom. In the summer and autumn this is a very common species in large tufts on old stumps. In similar localities, and also in tufts, but neither so large, nor so common, _Agaricus fusipes_ is found. It is preferable to the foregoing as an esculent, and is easily recognized by the spindle-shaped stem. _Agaricus rubescens_, P., belongs to a very suspicious group of fungi, in which the cap or pileus is commonly studded or sprinkled with paler warts, the remains of an investing volva. To this group the poisonous but splendid fly-agaric (_Agaricus muscarius_) belongs. Notwithstanding its bad company, this agaric has a good reputation, especially for making ketchup; and Cordier reports it as one of the most delicate mushrooms of the Lorraine.[C] Its name is derived from its tendency to become red when bruised. The white variety of an allied species (_Agaricus vaginatus_) has been commended, and Dr. Badham says that it will be found inferior to but few agarics in flavour. A scaly-capped fungus (_Agaricus procerus_), with a slender stem, called sometimes the parasol mushroom, from its habit, is an esteemed esculent. In Italy and France it is in high request, and is included in the majority of continental works on the edible fungi.[D] In Austria, Germany, and Spain, it has special "vulgar" names, and is eaten in all these countries. It is much more collected in England than formerly, but deserves to be still better known. When once seen it can scarcely be confounded with any other British species, save one of its nearest allies, which partakes of its own good qualities (_Agaricus rachodes_), though not quite so good.