the North, in some
localities, as in the pine and oak woods of North Carolina, it is found
in great abundance. Dufour states that it is much esteemed as an
esculent in France, and though rare in the northern part of that
country, it is common in the center and the south of France in autumn.
It is well known in different portions of Continental Europe, and is
frequently figured in contrast with its very poisonous congener, Amanita
muscaria, or "False Orange," commonly known as the "Fly Amanita," or
"Fly-Killer."

A careless observer might mistake one for the other, but with a little
attention to well-defined details the edible form can be readily
distinguished from the poisonous one.

In analyzing the species the attention should be directed to the
following characteristics of the two mushrooms: In A. _Caesarea_ the cap
is _smooth_, the stem, gills and ring _lemon-yellow_, and the cup-shaped
wrapper or volva which sheathes the base of the stem is white and
_persistently membranous_.

In A. _muscaria_ the cap is _warty_ or shows the traces or remains of
warts; the gills _white_, stem _white_, or only very slightly yellowish,
and the wrapper or volva is evanescent, breaking up into ridge-like
patches adhering to the base of the stem.

The Amanita Caesarea has long been esteemed as an esculent in foreign
countries, and was known in ancient times to the Greeks and Romans. It
is known under the following names: "Orange," "Caesar's mushroom,"
"Imperial mushroom," "Yellow-egg," "Kaiserling," etc. Mycologists who
have tested it agree as to its edibility and delicate flavor.

The specimens figured in Plate XIV represent the average size of those
which I have gathered in the vicinity of the District of Columbia. Much
larger ones have been gathered in the woody portions of Druid Hill Park,
Baltimore, Md.

Dufour writes: "This mushroom, the "true oronge," is cooked in a variety
of ways, and it always constitutes an exquisite dish." This author gives
the following recipes for cooking the _Caesarea_, which he calls the
"Oronge:"

_Oronge a la bordelaise._--The stem is minced with fine herbs,
bread-crumbs, and garlic, and seasoned with pepper and salt. This hash
is placed in the concavity of the caps, and all is put to bake with good
oil in a pan steamed in a chafing dish.

_Oronge a l'Italienne._--Stew gently with a little butter and salt, then
serve with a sauce composed of oil seasoned with the juice of lemon,
pepper, ga