THE FAIRY-RING MUSHROOM. 41 



not bear a ring, as in the common mushroom; that the gills are coni- 

 paratively few and far apart ; and that the cap, as it becomes widely 

 expanded, has a.peculiar knob-like projection in the center. 



The fairy-ring mushroom is rather tough in texture and does not 

 decompose readily; indeed if the weather is favorable it may dr}^ up 

 and remain thus for weeks. Insects do not eat it readily. 



In cooking — for the species is edible — no preparation is required 

 except the cutting off of the lower part of the stem. These mush- 

 rooms have a pronounced flavor and should be brought on the table 

 in the form of a stew. They are too small for frying or broiling. 



Various questions regarding the fairy-ring mushroom still remain 

 unsolved, and the subject affords an excellent opportunity for some 

 careful observer. What is the annual rate of increase ? A series of 

 marked pegs with monthly record of the changes will answer the 

 question. How deep does the mycelium lie ? The transplanting or 

 removal of the turf to various depths would answer that. Besides 

 these, there are more difficult questions regarding the reasons for the 

 influence of the mycelium in stimulating the growth of the grass, and 

 the singular tendency toward the opening of the ring on the down-hill 

 side. Is there some sort of symbiosis between the mycelium and the 

 grass roots ? Does the mycelium develop some substance that acts 

 after the analogy of vaccine, preventing the mycelium from growing- 

 backward from the ring toward the center of the circle on the ground 

 already once traversed? These and other fascinating and intricate 

 questions await the well-equipped investigator*. 



U. S. Department of Agriculture, Nov. 8, i8g8. 



Not only must a certain amount of water be present in the plant 

 to secure its active development, but a stream of water must be pass- 

 ing through the plant constantly, from the roots to the leaves. This 

 upward flow of water is essential to most plants. It is the means of 

 taking in the various fertilizing materials, or food substances, from 

 the soil and transporting them to the upper parts of the plant, where 

 they enter into the solid structures forming the tissues. The root 

 hairs or the fine roots suck in the soil water and its burden of nutri- 

 tive material and force it forward into the larger roots and the stem, 

 with pump-like activity, so long as water is available. The leaves 

 dispose of the water by allowing it to escape from their surfaces as an 

 invisible vapor, leaving behind all substances held in solution. — J. C. 

 Arthur in Proceedings of the American Carnation Society. 



*The f gures in this article have been loaned by the U. S. Department of Agriculture and are 

 from Circular 13, of the Division of Zota.r\y.— Editor. 



