370 Dr. MACBRIDE’S Accoùnt of the Lycoperdon solidum. 
specimens, divided transversely, it uniformly cracks in lines per- 
pendicular to the surface. In a solitary specimen, which was 
very large, I observed something like a disposition of the inter- 
nal substance in concentric laminæ ; but I have macerated many 
specimens in water, and corroded them by acids, without disco- 
vering that such a structure really obtains. 
The Tuckahoe newly dug up contains little moisture, and soon 
becomes very hard if kept in a dry place; but in a situation un- 
favourable to evaporation, a fine white byssus issues from it and 
envelops it. I have seldom, if ever, seen it undergo any change 
resembling putrefaction. When exposed a long time to the 
weather, it crumbles, assumes a ferruginous colour, and becomes 
acidulous to the taste. The internal substance moistened with 
- water feels slippery. When dried particles of it are pressed be- 
tween the teeth, they have a cohesive effect ; when moistened w ith 
water and spread over a hot surface, they form a tough elastic 
pellicle, which, if exposed to a. greater degree of heat, blackens, 
froths, and emits a smell resembling that of burning bread. When 
an infusion of galls is added to water in which the tuber has been 
macerated, a copious white precipitate is thrown down. Sul- 
phuric acid dissolves it, and Acquires a purple colour, which in a 
few days deepens into a black. Water added to this solution 
causes a dark, flaky precipitate. | 
From such experiments as I have made with this fungus, I 
am led to believe its internal part is chiefly composed of gluten, 
but differently modified from that which we obtain from the 
Cerealia. Ihave not succeeded in procuring from it any starch or 
fibrous matter. 
In some specimens I have pba portions of the internal 
substance loose and friable. "These were always saccharine and 
acidulous to the taste. MÉ 
Iam 
