=DESCRIPTION.= PILEUS. Dry, silky or downy from the first; globular,
margin united to the stem by the veil, then expanded, bell-shaped,
at last even flat. Color variable, from white to dark brown.
Cuticle easily separable in pasture variety.
GILLS. At first pink, then purple, finally almost black, never
white; of different lengths.
STEM. Nearly solid, even in size, easily removed from the socket.
VOLVA. None; but veil present, at first enclosing gills, then
making a ring, finally absent.
SPORES. Purple or purplish brown. TASTE and SMELL fragrant and
agreeable.
GROWS in open pastures, lanes or roadsides; never in forests.
(B.) Similar to above, but coarser, more brittle and of stronger
flavor; turns rust of iron color when bruised; grows on banks,
street-sweepings and in hot-houses.
=TO COOK.= Stew in milk or cream; prepare to serve with meat as
described under Plate II., or broil as directed under Plate III.
=TO ROAST IN THE OVEN.= Cut the larger specimens into fine pieces, and
place them in a small dish, with salt, pepper and butter to taste; put
in about two tablespoonfuls of water, then fill the dish with the
half-open specimens and the buttons; cover tightly and place in the
oven, which must not be overheated, for about twenty minutes. The
juice of the larger mushrooms will keep them moist, and, if fresh,
yield further a most abundant gravy.
N. B. In gathering the pasture variety, cut them just below the cap
(_don't pull them_); they can then be cooked without washing or
peeling. The cultivated mushrooms are often so dirty as to require
both washing and peeling.]
[Illustration: PLATE II.