13 



in 100 parts of dried Morchella esculenta 35.18 per cent, of protein ; in 

 Jleloellit esciileiitd, 2(J.31 per cent, of protein, from 4(5 to 41) per cent, of 

 potassium salts and phosphoric acid, 2.3 i)er cent, of fatty matter, and a 

 consideral)le (juantity of sugar. The Boletus edults tliey represent as 

 containing in 100 parts of the dried substance 22.82 per cent, of protein. 

 The nitrogenous values of difterent foods as compared with the mush- 

 room are stated as follows : " Protein substances calculated for 100 parts 

 of bread, 8.03 ; of oatmeal, !).74 ; of barley bread, G.39 ; of leguminous 

 fruits, 27.05; of potatoes, 4.85 ; of mushrooms, 33.0." 



According to Sehlossberger and Deppiug, in 100 grams of dried mush- 

 rooms they found the following proportions of nitrogenous substances : 



Varieties. 



Chanterelles 



Certain llnssulas.... 

 Lactarius deliciosns 



Boletus edulis 



Meadow mushroom. 



Grains. 



But all chemists are not agreed as to these proportions. For instance, 

 Lefort has found 8.51 grains of nitrogenous matter in the cap of Agari- 

 cus eampestris, 2.1 grains in the gills and only 0.34 of a grain in the stem. 

 Payen has found 4.68 grains in Agaricus eampestris, 4.4 grains in the 

 common Morel {Morchella esctilenta), 9.96 grains in the white truffle, 

 and 8.76 grains in the black. 



A much larger proportion of the various kinds of mushrooms are 

 edible than is generally supposed, but a prejudice has grown up con- 

 cerning them in this country which it will take some time to eradi- 

 cate. Notwithstanding the occurrence of occasional fatal accidents 

 through the inadvertent eating of poisonous species, fungi are largely 

 consumed both by savage and civilized man in all parts of the world, 

 and while they contribute so considerable a portion of the food product 

 of the world we may be sure their value will not be permanently over- 

 looked in the United States, especially when we consider our large 

 accessions of population from countries in which the mushroom is a 

 familiar and much prized edible. In Italy the value of the mushroom as 

 an article of diet has long been understood and appreciated. Pliny, Galen, 

 and Dioscorides mention various esculent species, notably varieties of the 

 truffle, the boletus and the puffball, and Vittadini writes enthusiastically 

 of the gastronomic qualities of a large number of species. Of late years 

 large quantities have been sold in the Italian markets. Quantities of 

 mushrooms are also consumed in Germany, Hungary, Russia, France, 

 and Austria. 



Darwin speaks of Terra del Fuego as the only country where crypto- 

 gamic plants form a staple article of food. A bright-yellow fungus allied 

 to Bulgarin forms, with shellfish, the staple food of the Fuegiaus. In 



