species, except the little claws of the larger gills. No. 1 1 . 

 is a still more extraordinary variety, being hollow in the 

 centre of the pileus. No. 12. is a variety which, under the 

 circumstances when found, Bulliard, tab. 84, calls Agaricus 

 nitens. No. 13. was called Ag. glutinosus, by Mr. Curtis, 

 having a glutinous pileus, and the stipes thickened with 

 gluten. No. 14. is the more perfect form; it is frequently 

 found under and agrees with the term semiglobatus. No. 15. 

 ff, i, c, are three lamellae, or gills, separated to shew their 

 usual shapes; they are nearly white, (more rarely buff,) or 

 snuffy brown, grey, and almost black, and sometimes have a 

 white dusty edge;* and the principal ones have always a 

 permanent membranaceous sort of claw which holds them 

 to the stipes (see tab. 248. ; the artist sometimes forgot to 

 make some of them whitish,) but when gathered, separate 

 very easily from the stem and seem to have been always 

 loose, unless very attentively exan)ined. No. IG. a small 

 sodden one, in such a state as to be scarcely recognizable. 



Fungi grow best and most perfect, perhaps, after a wet 

 summer, and in dewy mornings many species may be found 

 covered with a substance that has a glutinous appearance, 

 which is totally gone at noon. The same species on a rainy 

 morning may be sodden and swelled without having any 

 glutinous appearance, but this happens most commonly late 

 in Autumn, when they are in a less perfect state. Frequently 

 the direct contrary happens. This, I presume, clearly indi- 

 cates much difference in the appearance of this most fuga- 

 cious tribe of vegetables ; and to this, in a great measure, is 

 undoubtedly owing that difference in the same Fungus that 

 makes Authors differ so widely, both in description and 

 opinion, as I presume the figures will point out. These from 

 Mitcham are all, no doubt, varieties of the same species, and 

 being chemically examined, exhibited similar substances ; 

 and as far as the little we had to make trial upon, they all 

 produced a gluten which is of a peculiar quality, rather 

 insipid to the taste at first, but after a while somewhat 

 strangely acrid in the throat. We intend a further exami- 

 nation the first opportunity. They generally grow from 

 horse-dung. 



* This I consider as analogous to Pollen ; the seeds being in the blotches of the 

 gills, which I mean to examine further when opportunity occurs, something like 

 Tab. 3G2. 



