ON THE CHEMISTRY AND TOXICOLOGY OF FUNGI. 151 



By way of comparison, let some familiar examples of vegetable 

 food be similarly examined. We sball find tlie proteids in their 

 dry substance to be as follows : — Lentils, 29"31 per cent. Peas, 

 28'02 per cent. Barley, 17 per cent. Wheat, 16 per cent. Rye, 

 12 per cent. Potatoes, 1'66 per cent. Turnips, l"o per cent. 



These are among the most valuable vegetable foods we possess, 

 their value depending on the amount of nourishment they afford, 

 and that being estimated by their richness in proteids. As mush- 

 rooms are shown to possess proteids in greater quantity, it is evident 

 they must be of higher nutritive value. But besides the pro- 

 teinaceous components of Fungi, there are others to be considered. 

 Foremost is the Cellulose, which constitutes on the average 40 to 

 50 per cent, of the dry Fungine. This may be held equivalent to 

 the starch of the other vegetables just mentioned, as an amyloid, 

 or heat-producer. In the Morel, mannite and glucose exist to the 

 amount of 9'58 per cent. ; in the Lorchel to that of 5'59 per cent. ; 

 and in other species in varying proportions. They are important 

 in an estimate of nutritive constituents. Starch is not found in 

 Fungi, but the fatty matters, which average 10 or 15 per cent, of 

 the Fungine, are certainly of alimentary value.. 



Consideration of these facts shows that Fungi have a very high 

 economic value. They afford food which is readilj^ adaptable, 

 agreeable, and especially sustaining. The knowledge that there 

 exist species permeated by poisonous juices has not been sufficient 

 to* deter men from eating innocent ones. It is instinct which 

 tempts the poor forester or peasant to resort to the use of Fungi 

 — a true instinct, because a natural craving for suitable food. 

 Even in our own country, where the knowledge of Fungi has 

 always been popularly most limited, where dread and prejudice 

 have ever been exaggerated, there has always been a great liking 

 for, and large consumption of, the familiar Pratelles. In these 

 days of light, of increased and widespread knowledge, of waning 

 prejudice and advanced utility, there is hope that the economic 

 importance of Fungi may cease to be disregarded. Here are 

 annual tons of food, now wasted ; and here, too, are poverty and 

 hunger ! Is it, then, absurd to advocate the use of this food, to 

 relieve, as far as it may, this distress ? If the more delicate species 

 could be brought into general favour, then they would assume 

 marketable value, as is the case abroad ; and the humble gatherers 

 would gain thereby, while also learning to make use themselves of 

 less choice kinds. In Ireland, a few years ago, there was failure 



