tlie iimsliroom grows, constitute the mycelium. This is com- 

 rcionlj known as "spa\\Ti." 



The best way to acqnire a knowledge of our edible fungi is to 

 study them in the light of the primary characters employed in 

 botanical classification, and in their natural relations to each 

 other. The species will, therefore, be described and arranged in 

 their respective classes, families and genera. It mil be seen that 

 they are all included in three great classes, whose names and dis- 

 tinguishing characters may be stated in the following manner : 



GASTEEo:MYCETEiE. — Fuugi wliosc sporcs are produced in the 

 interior of the plant. Example, puff halls. 



Discomycete.t:. — Fungi whose spores are produced in delicate 

 membranous sacks on the upper or exterior surface of the cap. 

 Example, morels. 



Hymeno:mycete.ic. — Eungi whose spores are produced on the 

 lower surface of the cap. Example, common mushroom. 



In this last class there are a few species in which no regular 

 cap is developed. In these, the spores are produced on the ex- 

 terior surface of upright, simple stem-like plants, or of the 

 branches of upright bush-like plants, or on the upper surface of 

 gelatinous or jelly-like irregularly expanded plants. ISTone of 

 the gelatinous plants will be described, and only two or three 

 species of the other exceptional cases, all of which belong to the 

 genus Clavaria. 



The spore-bearing surface or hymenium is generally recog- 

 nizable, even to the naked eye, by its smooth, delicate, waxy 

 ajijH'arance, which is quite unlike that of the sterile surfaces. In 

 most of the ca]>bearing mushrooms, the lower surface of the cap 

 is furnished with special organs, on whose surfaces the spores are 

 produced. These are in the form of gills, pores or spine-like 

 teeth, and these furnish characters on which the three principal 

 families of the HvmenomycetefP are founded. These characters 

 will be more fullv elucidated in their proper place. 



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