AGARICUS CRETACEUS, OR CHALK MUSHROOM.
. y :- ' ■ 'V
D E S C R IP T IO N . P ileus. Pure white, dry a t first, nearly globular, then bell-shaped, finally expanded and becoming
darker, even smoky in color. In early growth very b rittle, cuticle always peeling easily.
Gills. A t first pure white, then pinkish, finally rusty; withered in color and texture; always turning p ink or dark if exposed
to dry heat.
Stem. Hollow, bulbous at base in small specimens, then elongated and equal; leaves the socket easily, without breaking into
the gills.
Volva. None; veil distinct and entire, enclosing the gills a t first, then ruptured, forming the ring.
Spores. Pale pink or rosy. Taste, mild, agreeable, but insipid. Odor, none. Grows in lawns and richly cultivated grass
plots; rarely or never in forests.
TO COO K. This mushroom, while sweet and of firm body, has little or no flavor of its own. I t may, therefore, be best
to stew it MS directed under Plate I., with milk, or under Plate I I I ., with water; in either case mixing some proportion of
either or all of the three preceding kinds. In such case, it will completely absorb their flavor. For those who like spices it is
very nice cooked as number three for meat or fish, adding to th at receipt chopped parsley, an onion, or a clove of garlic, chopped
fine, with a tablespoonful of Worcestershire sauce. If served with any meat making an abundant gravy, cook as directed
under the plate of Edible Russulas.