THIi ESSEX FIELD CLUB. 253. 



jackdaw ; not by any general rules, but by individual knowledge. It is by a like 

 method that grown-up boys must learn to distinguish, as unmistakably, some 

 half-a-dozen good and sound edible fungi, so that they will know a Parasol 

 Mushroom or a Chanterelle as well as they know a cock robin or a yellow 

 hammer, or even a toad from a frog, which requites a little more discrimination. 



I am beginning to think that, at these annual forays, if, instead of troubling 

 ourselves with the Latin names of fifty or sixty different species, which are all 

 forgotten in five minutes, we were to set ourselves every year to learn thoroughly 

 how to distinguish and recognize three or four really good, and fairly common,, 

 species, we should do more good to ourselves, more service to the public, and 

 more credit to our Society, than in struggling to compile a big list of ugly names, 

 which represent no ideas to ninety-nine persons out of a hundred. 



Allow me to suggest for the Essex Field Club a good half-dozen which are to 

 be gathered in the Forest, and which would be a fair experiment to begin with, 

 and give an impetus to fungus hunting for tlie rest of the season. Here would be 

 a specirtc object, going in search of three or four well defined individuals, and not a 

 mere scramble for everything that can be called a fungus, with no other ambition 

 than to get a basket full. 



You all know the Common Alushroom, and the larger Horse-mushvoom, so 

 that they need not to be included. Let us confine ourselves to the following : — 

 The Parasol Mushroom [Lepiota procera) easily recognised, and excellent 

 when cooked. 



The Ruddy Warted-caps [Amanita rubescens], very common, and, when 

 young, before the cap is fully expanded, excellent eating. 



The Chantarelle {CaniJiarelhis cibarius), well known by its bright yellow 

 colour, and fruity oduur, but it requires careful cooking. 



The Shaggv-caps [Coprinus coiiiatiis), with black gills and spores, soon 

 melting awa)-, so that it should be cooked as soon as possible. I am not the only 

 one who considers this equal, as an esculent, to the ordinary mushroom. 



The Faiiy-ring Mushroom [Ma/asinius orea.ies) may be looked for in August, 

 but seldom found in October. It should be hung up, and dried in the air, for 

 use as a flavouring in soups and stews. 



To these may be added, as a sixth. Hedgehog jMushroom [Ilydnimt 

 repandiuii), with spines on the under side of the cap, instead of gill plates. As 

 an esculent it is equally good with the rest, but not so agreeable to all palates, as- 

 it is rather pungent, and must be cooked slowly. 



If you want to add another, let it be the Vegetable Beef-steak {Fistnlina 

 hepatica) which may be sliced and fried to make good giavy. 



By this process we hope to accomplish something in the way of popular 

 education in the identification of a limited number of edible fungi. Most of the 

 membeis could distinguish an Oak, a Hornbeam, a Beech, an Elm, a Birch, or 

 a Willow, and not be content to lump them all together as Trees; so also we aim 

 at inducing them to recognize a Parasol ]N.[ushroom, a Ruddy Warted-cap, a 

 Chantarelle, a Shaggy-cap, a Fairy-ring Champignon, a Hedgehog Mushroom, or a 

 Vegetable Beef-steak, and not for ever be content to call them all Toadstools. 



Further than this, when we are assured, and they are assured, that they know 

 these few species with confidence, and can make no mistake, we may expect \\\Qm 

 to cook and eat them, and then to teach their neighbours and friends. Nor will 

 they be content with this, but will soon become anxious to extend their patronage 

 to other species, and perhaps some of them acquire such enthusiasm in the 



