modern Italians dry them on strings for winter use, and in Hungary a soup is made from them when fresh. A more excellent species, according to our judgment, is Boletus æstivalis, Fr.,* which appears in early summer, and has a peculiar nutty flavour when raw, reminding one more of a fresh mushroom. Boletus scaber, Fr.,† is also common in Britain, as well as the continent, but does not enjoy so good a reputation as B. edulis. Krombholz says that Boletus bovinus, Fr., a gregarious species, found on heaths and in fir woods, is much sought after abroad as a dish, and is good when dried. Boletus castaneus, Fr.,‡ is a small species with a mild, pleasant taste when raw, and very good when properly cooked. It is not uncommonly eaten on the continent. Boletus chrysenteron, Fr.,§ and Boletus subtomentosus, Fr., are said to be very poor eating, and some authors have considered them injurious; but Mr. W. G. Smith states that he has on more than one occasion eaten the former, and Trattinnick states that the latter is eaten in Germany. The late Mr. Salter informed us that, when employed on the geological staff, he at one time lived almost entirely on different species of Boleti, without using much discrimination. Sir W. C. Trevelyan also informs us that he has eaten Boletus lurdius without any unpleasant consequences, but we confess that we should be sorry to repeat the experiment. Dr. Badham remarks that he has eaten Boletus Grevillei, B., Boletus flavus, With., and Boletus granulatus, L., the latter being recognized also as edible abroad. Dr. Curtis experimented, in the United States, on Boletus collinitus, and although he professes not to be particularly fond of the Boleti, he recognizes it as esculent, and adds that it had been pronounced delicious by some to whom he had sent it. He also enumerates as edible Boletus luteus, Fr., Boletus elegans, Fr., Boletus flavidus, Fr., Boletus versipellis, Fr., Boletus leucomelas, Tr., and Boletus ovinus, Sch. Two Italian species of Polyporus must not be forgotten. These are Polyporus tuberaster, Pers,, * Hussey, "Myc. Illus." ii. pl. 25; Paulet, "Champ." t. 170. ✦ Barla, J. B., "Champ. de la Nice," p. 71, pl. 35, f. 1–5. Hussey, "Illustr." ii. t. 17; Barla, "Champ. Nice," t. 32, f. 11-15, § Hussey, "Illustr." i. t. 5; Krombholz, "Schwämme," t. 76, which is procured by watering the pietra funghaia, or fungus stone, a kind of tufa, in which the mycelium is embedded. It is confined to Naples. The other species is Polyporus corylinus, Mauri., procured artificially in Rome from charred stumps of the cob-nut tree. Of true Polyporus, only two or three species have been regarded favourably as esculents. These are-Polyporus intybaceus, Fr., which is of very large size, sometimes attaining as much as forty pounds; Polyporus giganteus, Fr., also very large, and leathery when old. Both these species are natives of Britain. Only young and juicy specimens must be selected for cooking. Polyporus umbellatus, Fr., is stated by Fries to be esculent, but it is not found in Britain. Polyporus squamosus, Fr., has been also included; but Mrs. Hussey thinks that one might as well think of eating saddle-flaps. None of these receive very much commendation. Dr. Curtis enumerates, amongst North American species, the Polyporus cristatus, Fr., Polyporus poripes, Fr., which, when raw, tastes like the best chestnuts or filberts, but is rather too dry when cooked. Polyporus Berkeleii, Fr., is intensely pungent when raw, but when young, and before the pores are visible, it may be eaten with impunity, all its pungency being dissipated by cooking. Polyporus confluens, Fr., he considers superior, and, in fact, quite a favourite. Polyporus sulfureus, Fr., which is not eaten in Europe, he considers just tolerably safe, but not to be coveted. It is by no means to be recommended to persons with weak stomachs. In his catalogue, Dr. Curtis enumerates one hundred and eleven species of edible fungi found in Carolina.† With Fistulina hepatica, Fr., it is different; for here we encounter a fleshy, juicy fungus, resembling beefsteak a little in appearance, and so much more in its uses, that the name of "beefsteak fungus" has been given to it. Some authors are rapturous in their praise of Fistulina. It sometimes attains a very large size, Dr. Badham quoting one found by himself * Badham's "Esculent Funguses," 1st ed. pp. 116 and 120. + Catalogue of Plants of Carolina, U.S. ↑ Badham, Dr., "Esculent Funguses," 2nd ed. p. 128; Hussey, “Illustra nearly five feet in circumference, and weighing eight pounds; whilst another found by Mr. Graves weighed nearly thirty pounds. In Vienna it is sliced and eaten with salad, like beetroot, which it then much resembles. On the continent it is everywhere included amongst the best of edible species. The Hydnei, instead of pores or tubes, are characterized by spines or warts, over which the fructifying surface is expanded. The most common is Hydnum repandum, Fr., found in woods and woody places in England, and on the continent, extending into the United States. When raw, it is peppery to the taste, but when cooked is much esteemed. From its drier nature, it can readily be dried for winter use. Less common in England is Hydnum imbricatum, Fr., although not so uncommon on the continent. It is eaten in Germany, Austria, Switzerland, France, and elsewhere. Hydnum lævigatum, Swartz, is eaten in Alpine districts. Of the branched species, Hydnum coralloides, Scop.,† and Hydnum Caput Medusa, Bull,‡ are esculent, but very rare in England. The latter is not uncommon in Austria and Italy, the former in Germany, Switzerland, and France. Hydnum erinaceum, Bull, is eaten in Germany § and France. The Clavarioid fungi are mostly small, but of these the majority of the white-spored are edible. Clavaria rugosa, Bull, is a common British species, as also is Clavaria coralloides, L., the former being found also in the United States. Clavaria fastigiata, D. C., is not uncommon; but Clavaria amethystina, Bull, a beautiful violet species, is rare. In France and Italy, Clavaria cinerea, Bull, is classed with esculents; and it is not uncommon in Britain. Clavaria botrytis, P., and Clavaria aurea, Schaff., are large and beautiful species, but rare with us; they extend also into the United States. Others might be named (Dr. Curtis enumerates thirteen species eaten in Carolina), which are tions," 1st ser. pl. 65; Berkeley, in "Gard. Chron." (1861), p. 121; Bull, in "Trans. Woolhope Club" (1869). * Barla, "Champ. Nice," p. 79, pl. 38, f. 5, 6. Roques, 1. c. p. 48. Lenz, p. 93; Roques, 1. c. p. 47, pl. 2, fig. 5. § Lenz, H. O., “Die Nützlichen und Schädlichen Schwämme,” p. 93. certainly wholesome, but they are of little importance as edible species. Sparassis crispa, Fr., is, on the contrary, very large, resembling in size,* and somewhat in appearance, a cauliflower; it has of late years been found several times in this country. In Austria it is fricasseed with butter and herbs. Of the true Tremellæ, none merit insertion here. The curious Jew's ear (Hirneola auricula-Judæ, Fr.), with one or two other species of Hirneola, are collected in great quantities in Tahiti, and shipped in a dried state to China, where they are used for soup. Some of these find their way to Singapore. The false truffles (Hypogai) are of doubtful value, one species (Melanogaster variegatus, Tul.) having formerly been sold in the markets of Bath as a substitute for the genuine truffle.† Neither amongst the Phalloidei do we meet with species of any economic value. The gelatinous volva of a species of Ileodictyon is eaten by the New Zealanders, to whom it is known as thunder dirt; whilst that of Phallus Mokusin is applied to a like purpose in China; but these examples would not lead us to recommend a similar use for Phallus impudicus, Fr., in Britain, or induce us to prove the assertion of a Scotch friend that the porous stem is very good eating. One species of puff-ball, Lycoperdon giganteum, Fr.,§ has many staunch advocates, and whilst young and cream-like, it is, when well manipulated, an excellent addition to the breakfasttable. A decided advantage is possessed by this species, since one specimen is often found large enough to satisfy the appetites of ten or twelve persons. Other species of Lycoperdon have been eaten when young, and we have been assured by those who have made the experiment, that they are scarcely inferior to their larger congener. Bovista nigrescens, Fr., and Bovista plumbea, Fr., are also eaten in the United States. More than one species of Lycoperdon and Bovista appear in the bazaars of India, as at Secunderabad and Rangoon ; while the white ant * Berkeley, M. J., in "Intellcctual Observer," No. 25, pl. 1. hills, together with an excellent Agaric, produce one or more species of Podaxon which are esculent when young. A species of Scleroderma which grows abundantly in sandy districts, is substituted for truffles in Perigord pies, of which, however, it does not possess any of the aroma. Passing over the rest of the sporiferous fungi, we find amongst the Ascomycetous group several that are highly esteemed. Amongst these may first be named the species of morel, which are regarded as delicacies wherever they are found. Morchella esculenta, Pers., is the most common species, but we have also FIG. 43.-Morchella gigaspora, from Kashmir. Morchella semilibera, D. C., and the much larger Morchella crassipes, Pers. Probably all the species of Morchella are esculent, and we know that many besides the above are eaten in Europe and other places; Morchella deliciosa, Fr., in Java; Morchella bohemica, Kromb., in Bohemia; Morchella gigaspora, Cooke, and Morchella deliciosa, Fr., in Kashmere.* Morchella rimosipes, D. C., occurs in France and Bohemia; Morchella * Cooke, M. C., "On Kashmir Morels," in "Trans. Bot. Soc. Edin." vol. x p. 439, with figs. |