1. Lycoperdon giganteum. Giant Puff-Ball.
2. Lycoperdon saccatum. Little Puff-Ball.
3. Lycoperdon gemmatum. Pear-shaped Puff-Ball.
There are many varieties corresponding in most points with some one of
the three above named, some growing on stumps, but most of them
appearing on sandy soils after heavy rains. None are poisonous.
=TO COOK.= Make a batter, properly seasoned as for frying egg-plant,
or beat up eggs for the same purpose; cut the puff-balls into slices
half an inch thick, and fry in boiling fat or on a buttered griddle.
Puff-balls are also very good stewed with the Coprinus, or with the
ordinary mushroom, as their porous substance absorbs the stronger
flavor.]
[Illustration: PLATE IX.