There is no possibility of mistaking the hedgehog mushroom: when once seen it is always to be remembered. Its awl-shaped spines are crowded beneath the pileus; its size and colour are most marked; it resembles closely, as has been said, a lightly-baked cracknel biscuit in colour. “This fungus occurs principally in woods, and especially in those of pine and oak; sometimes solitary, but more frequently in company and in rings.”--_Badham._ _Opinions on the Merits of Hydnum repandum as an Edible Fungus._--“The general use of this fungus throughout France, Italy, and Germany, leaves no room for doubt as to its good qualities.”--_Roques._ “When well stewed it is an excellent dish, with a slight flavour of oysters. It makes also a very good _purée_.--_Dr. Badham._ “A most excellent fungus, but it requires a little caution in preparation for the table. It should be previously steeped in hot water and well drained in a cloth; in which case there is certainly not a more excellent fungus.”--_Berkeley._ “A wholesome fungus and not to be despised; but not in the first class as to flavour, requiring the help of condiments. It has the advantage, however, of growing later than most funguses, and may be found up to the middle of November.”--_Edwin Lees._ “One of the most excellent fungi that grows; its flavour very strongly resembles oysters.”--_The Rev. W. Houghton._ _Modes of Cooking Hydnum repandum._--The hedgehog mushroom is dense in structure, and in whatever way it may be cooked, all authorities agree that it must be done slowly at a low temperature until it is tender, and with plenty of stock or white sauce to supply its deficiency in moisture. _Stewed Hydnum._--“Cut the mushrooms in pieces and steep for twenty minutes in warm water; then place in a pan with butter, pepper, salt, and parsley; add beef or other gravy, and simmer for an hour.”--_Trans. from M. Roques._ “Stew in a brown or white sauce.”--_Mrs. Hussey._ “Cut up in bits about the size of a bean, and stew in white sauce, when it will almost pass off as oyster sauce.”--_The Rev. W. Houghton, F.L.S._ _Agaricus orcella_ (Orgelle or Vegetable Sweetbread). _Pileus_ thin, irregular, depressed in the centre, lobed, with undulated borders, from two to three inches across. In colour clear white, sometimes tinted with pale brown on its prominences, and occasionally with a grey centre or even lightly zoned with grey. Its surface is soft and smooth to the touch, except in wet weather, when it becomes soft and sticky. The flesh is soft, colourless, and unchangeable. _Gills_ crowded, decurrent, at first nearly white, then pinkish grey, taking at length a light brown tint. Spores pale brown. _Stem_ smooth, solid, short, decreasing in size; central when young, but becoming eccentric from the pileus growing irregularly. _Odour_ pleasant, usually compared to that of fresh meal, but Dr. Badham and others think it resembles more closely the smell of cucumber or syringa leaf.