_Modes of Cooking the Agaricus rubescens._--It may be toasted, boiled, or stewed in the ordinary way. _Fried Rubescens._--Place the full-grown agarics in water for ten minutes, then drain, and having removed the warty skin, fry with butter, pepper, and salt. The ketchup made from _Agaricus rubescens_ is rich and good. “As it grows freely, and attains a considerable size, it is very suitable for that purpose, quantity being a great desideratum in ketchup-making.”--_Plues._ _Agaricus nebularis_ (Clouded Mushroom). [Illustration: Fig. 35. Agaricus nebularis (Clouded Mushroom). Woody places, in autumn; colour, cream, with slate-coloured top; diameter, 4 to 10 inches.] “_Pileus_ from two and a half to five inches across; at first depresso-convex; when expanded, nearly flat or broadly subumbonate; never depressed; margin at first involute and pruinose; occasionally somewhat waved and lobed, but generally regular in form; smooth, viscid when moist, so that dead leaves adhere to it; grey, brown at the centre, paler towards the circumference. _Flesh_ thick, white, unchanging. _Gills_ cream-colour, narrow, decurrent, close, their margins waved, unequal, generally simple. _Stem_ from two to four inches long, from a quarter of an inch to an inch thick; incurved at the base; not rooting, but attaching by means of a floccose down round its lower portion and for one-third of its length, a large quantity of dead leaves, by which the plant is held erect; subequal, more or less marked with longitudinal pits, firm externally, within of a softer substance. The _odour_ strong, like that of curd cheese.”--_Badham._ “Common in certain places, but very rare near London. This species comes up late in the autumn on dead leaves in moist places, principally on the borders of woods. The gastronomic excellences of this species are well known. When gathered, it has a wholesome and powerful odour; and when cooked, the firm and fragrant flesh has a particularly agreeable and palatable taste.”--_W. G. Smith._ “The _Agaricus nebularis_ requires but little cooking; a few minutes’ broiling (_à la_ Maintenon is best), with butter, pepper, and salt, is sufficient. It may also be delicately fried with bread crumbs, or stewed in white sauce. The flesh of this mushroom is perhaps lighter of digestion than that of any other.”--_Badham._ _Lactarius deliciosus_ (Orange-milk Mushroom). [Illustration: Fig. 36. _Lactarius deliciosus_ (Orange-milk Mushroom). Under fir-trees, in autumn; colour, brown-orange; milk at first orange, then green; diameter, 3 to 10 inches.]