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Two Esculents Par Excellence: Botany

By George Francis Atkinson, Professor of Botany in Cornell University and Botanist of the Cornell University Experiment Station, Author of 'Studies and Illustrations of Mushrooms,' 'Biology of Ferns,' 'Elementary Botany,' 'Lessons in Botany.' With a Chapter on Re-Edition limited to 750 copies." bad and indifferent. Some general rules regarding their proper preparation are well and briefly laid down by the Marquis de Cussy in his "Art Culinaire": "This kind has a thick and firm texture-you will see that it is cooked long. This other has a fine and tender flesh-you will cook it gently in a hermetically sealed receptacle in order that its light particles, full of life and dainty fragrance, are not dissipated. If your mushrooms contain a fixed and resinous matter, sprinkle them with a dry wine to dissolve this sapid principle. With these plants you may make intoxicating mixtures, unique infusions. Turn to Carême, he will guide you and tell you what wine belongs to such and such kinds-whether Pomard with its fresh taste, or Saint- Georges; whether the delicate and sparkling Aï, or the stomachic Haut-Brion. Read also the witty and elegant pages of M. Joseph Roques."

The group of fungi known as mushrooms and toadstools constitutes a valuable accessory, both in themselves and in their properties of accentuating the flavour of other foods; and to those who are capable of distinguishing their many delicious species they may form, through a considerable portion of the year, a marked addition to the variety and pleasures of the table.

A Cooper PA pinz R Golding SC