COMilUNICATlONS. 287 



tions, both in including poisonous species and in excluding those 

 which experience has shown to be delicious. 



Those which are bright colored, as red, blue, or green, are to 

 be looked upon with suspicion. Those which change color when 

 bruised, cut, or broken, are usually unfit for food. A milky 

 juice is a bad sign. Those with a moist, waxy surface, are to be 

 avoided. A disagreeable odor while still fresh is a strong indica- 

 tion of their not being edible. But, as has been stated, these 

 rules are not infallible, therefore a last safeguard must be laid 

 down, as follows : never eat a fungus about ivJnch there is any doubt. 

 The best and shortest method for those who wish to make use of 

 these plants as articles of diet, is to become acquainted with the 

 distinct characteristics of a few of the most common edible species, 

 and use no others. 



One of the leading fungi recognized as valuable for food is the 

 Morel {Morchella esculenta). It has a short, thick stem, terminat- 

 ing in a large ovoid top, very irregular on the exterior, owing to the 

 many compressed folds of which it is composed, thus forming a 

 surface of numerous indented polygons. They are found to some 

 extent in most countries, but those in commerce come almost en- 

 tirely from the states of Germany. They show a peculiar prefer- 

 ence for those portions of woodland, on sandy soil, over which 

 fires have passed. This fact became so evident to the peasants 

 who gathered them, that in order to increase the range of growth 

 they set fire to the forests to an alarming extent, and rigid laws 

 were enacted to prevent such damage. The morel is extensively 

 used as a flavoring for sauces and soups, but chiefly in the manu- 

 facture of one of the finest qualities of catsup. 



The most highly prized of all edible fungi areTruflles, of which 

 there are several species, the most common one being Tuber tcsti- 

 vum. They are roundish in outline, of the size of a black wal- 

 nut, having the surface black and much wrinkled, as if by 

 pressure. The interior is quite solid, of a brownish color, and 

 exhaling when cut a very agreeable odor. Their habit of growth 

 is peculiar, as they are subterranean during their whole life, being 

 buried beneath the soil to the depth of several inches. The con- 

 dition most favorable for the growth of truffles is a soil of a cal- 



