THE HEDGEHOG MUSHROOM. 95 



will gladden the eyes of our readers, and, if so, all have 

 the reputation of being edible. 



There is only one final member of this group 

 which, though small, is much more common. This 

 is the "jelly hedgehog" {Treinellodon gelatinosuni)^ 

 found on old fir trunks. It is almost of the consist- 

 ence of jelly, of a brownish colour, with paler spines. 

 The peculiarity in this as an edible fungus, on the 

 authority of the French, is that it should be eaten raw, 

 with wine, in the same manner as a jelly, and will 

 serve the same purpose. It is the only fungus of 

 which we have ever heard that is capable of such an 

 application, and even of this we must confess to being 

 without experience. 



The conflicting opinions which have been expressed 

 on the merits of the hedgehog mushroom have doubt- 

 less depended more than in any other species upon 

 the cook. Berkeley says truly of it that it is a most 

 excellent fungus, but requires a little caution in 

 preparation for the table. It should be previously 

 steeped in hot water and well drained in a cloth ; in 

 which case there is certainly not a more excellent 

 fungus than it is. Undoubtedly it is a dense and dry 

 fungus, so that in whatever way it may be cooked it 

 should be done slowly, at a low temperature, until it 

 is tender, and with plenty of stock or white sauce to 

 supply its deficiency in moisture. There is a little 

 pungency, not at all disagreeable, but very evident in 

 all results, which is one of its characteristics. Thin 



