There are but two other agarics that at all resemble it, and both are edible. One about the same size is _Agaricus rachodes_. It is not generally considered so good in flavour as _A. procerus_. Mrs. Hussey, however, says plainly, “If _Agaricus procerus_ is the king of edible funguses, _Agaricus rachodes_ is an excellent viceroy.” The other is the _Agaricus excoriatus_, a very much smaller fungus, with a more slender habit, a shorter stem, and no true bulb at the base. This elegant little fungus is also very good eating. The parasol agaric has a very wide range of growth. It is a common fungus, and is in _high request all over the Continent_. _Opinions on the Merits of Agaricus procerus as an Edible Fungus._--“A most excellent mushroom, of a delicate flavour, and it must be considered a most useful species.”--_The Rev. M. J. Berkeley._ “Were its excellent qualities better known here, they could not fail to secure it a general reception into our best kitchens, and a frequent place among our side dishes at table.”--_Dr. Badham._ “If once tried, it must please the most fastidious.”--_Worthington G. Smith._ There can be no question but that, when young and quickly grown, the parasol agaric is a delicious fungus. It has a light and delicate flavour without the heavy richness which belongs to the ordinary field mushroom. The writer has prevailed on many persons to try it; all without exception have liked it, many have thought it quite equal, and some have proclaimed it superior, to the common mushroom. _Modes of Cooking the Agaricus procerus._--_Broiled Procerus._--Remove the scales and stalks from the agarics, and broil lightly over a clear fire on both sides for a few minutes; arrange them on a dish over fresh-made, well-divided toast; sprinkle with pepper and salt, and put a small piece of butter on each; set before a brisk fire to melt the butter, and serve up quickly. If the cottager would toast his bacon over the broiled mushrooms, the butter would be saved. _Agarics delicately Stewed._--Remove the stalks and scales from young half-grown agarics, and throw each one as you do so into a basin of fresh water slightly acidulated with the juice of a lemon, or a little good vinegar. When all are prepared, remove them from the water, and put them into a stew-pan with a very small piece of fresh butter. Sprinkle with white pepper and salt, and add a little lemon-juice; cover up closely, and stew for half an hour. Then add a spoonful of flour, with sufficient cream, or cream and milk, until the whole has the thickness of cream. Season to taste, and stew again gently until the agarics are perfectly tender. Remove all the butter from the surface, and serve in a hot dish, garnished with slices of lemon. A little mace, nutmeg, or ketchup may be added; but there are those who think that spice spoils the mushroom flavour.