“Our best and standard mushrooms are the pink-gill (_A. campestris_); snowball (_A. arvensis_); peach-kernel (_A. amygdalinus_); nut (_A. procerus_); French (_A. prunulus_); morel (_M. esculenta_); coral (_Clavaria_); and omelette (_Lycoperdon giganteum_). These are almost universally in high esteem. Yet tastes differ on these things as on fruits and vegetables; some putting one, some another, at the head of the list, though fond of all and ever ready to use any of them--as one who prefers a peach may yet relish an apple. There are some among us who regard _A. procerus_ as fully equal to _A. campestris_, and I am almost of the same opinion. When broiled or fried it truly makes a luscious morsel. I mention in this connexion, that this species here bears the name of nut mushroom, from a quality that I do not find mentioned in the books which describe it. The stem when fresh and young has a sweet nutty flavour, very similar to that of the hazel nut. Is this the case with you? Its flavour is so agreeable that I am fond of chewing the fresh stems. From this peculiarity in connexion with its movable ring, its form and colours, I deem it a perfectly safe species to recommend for collecting. We have no species likely to be mistaken for it, except _A. rachodes_, and I fully tested the innocence of this before commending the first to others. This has been suspected by some, but I have found it harmless. Though pretty well flavoured, it is not comparable with _A. procerus_, and the flesh is so thin and spongy that no one would choose it when those of more compact texture are to be had. _A. excoriatus_, of the same group, is a much preferable species. “The Morel is one of my greatest favourites, but this is not found in quantity except in calcareous districts. A few days since (April 21) I had a dozen for supper, the largest number I ever had at one time. “The _Lycoperdon giganteum_ is also a great favourite with me, as it is, indeed, with all my acquaintances who have tried it. It has not the high aroma of some others, but it has a delicacy of flavour that makes it superior to any omelette I have ever eaten. It seems, furthermore, to be so digestible as to adapt it to the most delicate stomachs. This is the South Down of mushrooms. “In this latitude (about 36 degrees) we can find good mushrooms for the table during nine or ten months of the year. Including _A. salignus_, which some are quite fond of, we can have them in every month, as this species comes out during any warm spell in winter. _A. campestris_ makes its appearance here as early as March, but is not in full crop until September. Several excellent species of the _Tricholoma_ group do not spring up until after frost sets in, and continue into December. Such is the case too with _Boletus collinitus_, which sometimes emerges from the earth frozen solid.