Part 38

FIGS. 4 and 5.--=Lycoperdon pyriforme= Schaeffer. "Pear-Shaped Puff-Ball."

Plant dingy white or brownish yellow; pear-shaped, or obovate pyriforme, sometimes approaching L. gemmatum in size and shape, but easily distinguished from that species by the surface features of the peridium and the internal hyphae. The persistent warts which cover the surface of the peridium are so minute as to appear to the naked eye like scales. In some instances the peridium is almost smooth, and sometimes cracks in areas, inner peridium thin and tough. The hyphae are thicker than the spores and branched, continuous with the slightly cellular base, and forming a columella inside the peridium. Spores greenish-yellow, then brownish-olive, smooth and globose.

The short stem-like base of the plant terminates in fiber-like rootlets, creeping under the soil and branching, thus attaching large clusters of the young plants together. They are often found in quantity on the mossy trunks of fallen trees.

FIG. 6.--=Lycoperdon giganteum= Batsch. "Giant Puff-Ball."

The Giant Puff-Ball, so generally neglected, is one of the most valuable of the edible mushrooms. It is readily distinguished from other puff-balls and allied fungi by its large size. It is subglobose in form, often flattened at the top and usually wider than deep. The peridium or rind is membranaceous, smooth, or very slightly floccose, and creamy white at first, turning to pale yellowish-brown when the plant is old. When young it is filled with a white, seemingly homogeneous fleshy substance of pleasant flavor. This substance changes, when mature, to an elastic, yellowish or olivaceous brown, cottony but dusty mass of filaments and spores. The peridium is very fragile above, cracking into areae in the mature plant and breaking up and falling away in fragments, thus allowing the dispersion of the spores. The capillitium and spores are at first greenish-yellow, turning to dingy olive. The plants vary in size, but average from ten to twenty inches in diameter. In the columns of the Country Gentleman some years ago there appeared a description of a puff-ball of this species which weighed forty seven pounds and measured a little over eight feet in circumference. It was found in a low, moist corner of a public park. Specimens weighing from twenty to thirty pounds are recorded as being found in different parts of the country; but specimens of such large dimensions are unusual. This species is found in many parts of the United States. It is the L. bovista of Linn. Sacc.

A correspondent writes that he has found the giant puff-ball in great abundance growing on the Genessee Flats, Livingstone Co., New York. Another writes from Nebraska that it is quite abundant on the prairies there in summer. A third writes from Missouri, "Since the late rains we have had puff-balls in abundance, and find them delicious made into fritters."

The puff-balls should be gathered young. If the substance within is white and pulpy, it is in good condition for cooking, but if marked with yellow stains it should be rejected.

Vittadini says:

"When the giant puff-ball is conveniently situated you should only take one slice at a time, cutting it horizontally and using great care not to disturb its growth, to prevent decay, and thus one may have a fritter every day for a week."

Different authors write with enthusiasm of the merits of the giant puff-ball as an esculent.

Mrs. Hussey, an English botanist, gives the following receipt for "puff-ball omelet:"

First, remove the outer skin; cut in slices half an inch thick; have ready some chopped herbs, pepper, and salt; dip the slices in the yolk of an egg, and sprinkle the herbs upon them; fry in fresh butter, and eat immediately.

I have tested fine specimens of the giant puff-ball gathered in the public parks of Washington, D. C., finding it delicious eating when fried in batter.

FIGS. 7 and 8.--=Lycoperdon cyathiforme= Bose. "Cup-shaped Puff-Ball."

Synonyms--L. fragile Vitt. L. albopurpureum Frost.

Plant nearly globose, with a short, thick, stem-like base, color varying, cinereous, brown, tinged with violet.

Rind or peridium smooth, or minutely floccose, scaly in the mature plant, cracking into somewhat angular areas, the upper portion finally falling away in fragments, leaving a wide cup-shaped base, with irregular margin, which remains long after the dispersion of the spores and capillitium. This basal portion is often tinged with the purplish hue of the spores. Spores rough, purplish-brown. Capillitium same color as the spores.

Lycoperdon cyathiforme is a more common species than L. giganteum, and is deemed quite equal to the latter in flavor. The plants are of good size, being from 4 to 10 inches in diameter.

They are frequently found in open fields and grassy places after electric storms. When sliced and fried in egg batter, they taste much like the giganteum or giant puff-ball.

A puff-ball which is not inferior to either of the two last-named species, though not as large, and perhaps not as abundant as either, is the Lycoperdon saccatum of Fries, sometimes called the "Long-stemmed puff-ball," because of its elongated stem.

The plants of this species are attractive in appearance, usually hemispherical, or lentiform in shape, with cylindrical stem-like base. The peridium is thin and delicate, breaking into fragments; creamy white in the young stage, and clothed with delicate warts, so minute as to give the surface a soft mealy appearance, the under surface somewhat plicate. Capillitium sub-persistent and dense. Both spores and capillitium brown.

LYCOPERDACEAE.

Genus Bovista Dill. Peridium papery (or sometimes corky), persistent; the outer rind, sometimes called the bark, quite distinct from the inner, at length shelling off. Capillitium sub-compact, equal, adnate to the peridium on all sides; spores pedicillate, brownish.

FIGS. 9 and 10.--=Bovista plumbea= Pers. Lead-Colored Bovista.

Plant small, spherical, having a double shell or peridium, the inner one white and the outer one smooth and greyish lead-color or bluish-grey, and shelling off at maturity. When young the interior is filled with a creamy white substance. This soon begins to disintegrate, and, as the spores mature, changes to a mass of dusty brown spores and threads. When the spores are ready for dissemination a small aperture appears in the top of the peridium, through which they push their way outwards like a little puff of smoke.

When young, and while the flesh is white throughout, the plant is edible, although so small that it would take a quantity to make a good dish. It is found chiefly in pastures in the autumn. Sometimes found growing in company with Agaricus campestris. Of pleasant flavor when young.

Fig. 11. Basidium and spores of a Lycoperdon highly magnified.

An English author states that inflammation of the throat and swelling of the tongue have been known to ensue from eating some of the small species of Lycoperdon in the raw state. It would be a wise precaution, therefore, to cook all of the smaller species well before eating.