THE OYSTER MUSHROOM. I 39 



but not viscid. It is essential, however, that we 

 describe the whole fungus in detail, as intelligibly as 

 we can, without resorting to technicalities. 



The caps are closely imbricated, or overlapping, like 

 the tiles of a house. Each individual pileus is some- 

 what fan shaped, or forming three parts of a circle, 

 some are two or three, and others five or six inches 

 in diameter. The central portion, and backwards, 

 is rather depressed. The whole colour is usually ashy 

 grey, becoming tawny, and at length paler with age, 

 or in dry weather. The flesh of the cap is thick and 

 white, with a pleasant taste. The edge of the cap is 

 at first turned in, and delicately downy, soon becom- 

 ing smooth. The margin is almost always palest, and 

 often cracks as it expands. The whole surface is 

 smooth and shining when dry. The stem is short 

 and curved ; the gills are quite white and broad, run- 

 ning down the stem, where they become very 

 narrow, ultimately like veins, with cross veins 

 between them, almost like a raised network on the 

 stem. The whole fungus has a strong mushroomy 

 odour, but not unpleasant. 



There is a variety of this fungus which has the 

 caps of a bluish grey, with the centre turning of a 

 tawny brown with age. Some have considered it a 

 distinct species, and called it colunibiniis from its 

 dove-colour, but for our purpose it may be regarded 

 as a variety, as it is equally good to eat. Certain 

 enthusiasts have imagined that this species has some- 



