AGARICUS PROCERUS, OR PARASOL MUSHROOM.
D E S C R IP T IO N . P ileus. Brown from first to last; thick skinned, very scaly and shaggy; a t first egg-shaped, thenswol-
len, finally expanded, a little point in the centre becoming prominent; always pliable and leathery.
Gills. Pure white.
Stem. Fibrous, hollow, equal in size, freckled, deeply sunk into the cap, from which it withdraws iree from the gills, leaving a
deep socket.
Volva. None; veil ragged, ring w ell defined and movable.
Spores. White. Taste sweetish, not marked; odor slight.
Grows in open fields and lawns or margins of forests.
TO CO O K . Stew in milk or cream as directed under Plate I I., except th a t this mushroom is dry and firm, and more
liquid may be used, for it will make little or no gravy of its own. I t is not of suitable character to be stewed in water, but
is very good broiled, requiring the liberal use of butter, or placed under meat as directed with the edible Russulas.
