Preparing for publication, complete in one volume, super-royal octavo, beautifully 

 illustrated with coloured figures and dissections, 



A TREATISE 



THE ESCULENT MUSHROOMS 



OF 



ENGLAND, 



INCLUDING 



THEIR BOTANICAL CHARACTERS, HABITS OF GROWTH, MICROSCOPIC 



STRUCTURE, NUTRITIOUS PROPERTIES, AND MODE OF 



COOKING, PRESERVING, &c, 



BY DAVID BADHAM, M.D. 



In treating of the eatable kinds of Mushroom, the author desires to secure 

 for an undeservedly neglected subject, the curiosity and interest of those 

 who, having an inclination for the study of Natural History, have not yet 

 determined on what particular province to devote their powers of observa- 

 tion and experiment. For the sake of such readers, the outlines of Myco- 

 logy will precede the description of the " Esculent Mushrooms " of England. 



It is for tins latter portion of the volume, however, that the Author 

 anticipates the greater number of readers, inasmuch as he will treat of a 

 most excellent article of food, the chief varieties of which have, through 

 prejudice, and the want of fixed discriminating signs, been hitherto suffered 

 to perish unused ; but which, a little easily acquired information, may at 

 once render a wholesome, costless, and palatable species of nourishment. 



It is not to be wondered at that the descriptions of the Esculent Funguses 

 of the continent, which may be found here and there in scientific and ex- 

 pensive works, have never yet enabled us to turn to account the treasures of 

 our own forests and meadows. Such a purpose can only be answered by the 

 substitution of popular for technical terms, and by an exact delineation of the 

 various esculent kinds, occasionally contrasted with those noxious specimens 

 which they most closely resemble. Accordingly, the descriptions in the 

 present work, are written in the plainest possible manner, and the plates 

 . are finished with such accuracy, that no perplexity or misgivings as to the 

 nature of any Fungus will remain on the minds of those who study them 

 accurately. 



A chapter is added on the nutritious properties of the various kinds, 

 and one also on the best modes of cooking and preserving them. 



London ; Reeve, Brothers, King William Street, Strand. 



