October 7, 186D ] 



JOUR'^JAL OP HORTICULTURE AND COTTAGE GARDENER. 



285 



poae, the unpleasant qnaUties of somo specimens of these two well-known 

 and favourite species may be owing to something in the soil where they 

 grow which they cannot assimilate, and which so ri-nders a palatable and 

 wholesome species totally nnlit for the table. Whether such specimens, if 

 eaten, would be poisonous or unwholesome I do not feel any temptation to 

 prove. It is not pmbible that they will ever do any mischief, for it is 

 incredible that any human beia^ should so pervert his instincts as to 

 swallow such a viUnimuis concoction. 



"Experience and nbsc-rvations like these would perhaps justify the 

 inference that nn innocent species may sometimes be deleterious, on 

 necount of its takin^i np some bad element from the soil. But as I have 

 never known a case of poisoninpr in families that are well acquainted 

 with the common Mushroom or Pink Gill, that gather the specimens for 

 themselves, and have used this article of food annually for many gene- 

 rations, I cannot apree with a sugi^estion somewhere made by yrm, that 

 perhaps all Mushrooms contRin a poisonous element, but some of them 

 in such small quantity as to have no appreciable effect. Now, had ynu 

 seen the quantities of stewed Mushrooms swallowed at a feinple meal 

 which I have seen thus devoured, and with no more harm than from the 

 same amount of oyster or turtle soup, I think you would bo forct-d to the 

 conclusion that such an amount, even of poisonous infinitesimals, must 

 have had some very unpleasant mauifestations, or else be a very innocent 

 diet. 



" It is said that the sale of the Pink Gill fA. campestris), is forbidden 

 in the Italian markets, because that species has often proved to bo 

 poisonous. May not this have been occasioned by iprnorant and careless 

 collectors or by worthless inspectors ? To us in Americ«, who use this 

 species so freely and fearlessly, tho Italian's curse, ' May he die of a 

 Pratiola,' would have no more terror than ' May he die of aromatic pain.' 



" Our best and standard Mushrooms are the Pink Gill (A. campestris); 

 Snowball |A. arvensis) ; Peach Kernel (A. amygdalinus) ; Nut (A. proce- 

 rus); French (A. prunulus) ; Morel (Morchella esculenta) ; Coral (Clava- 

 riie) ; and Omelette (Lycoperdon gipanteum). These are almost univer- 

 sally in high esteem. Yettasti s differ on these things as on fruits and vege- 

 tables ; Eooie putting one, some another, at the head of tho list, though 

 fond of all and ever ready to use either of them, as one who prefers a 

 Peach may yet relish an Apple. There are some among ns who regard 

 A. procerus as fully equal to A. campestris. and I am almost of the same 

 opinion. When broiled or fried it truly makes a luscious morsel. I must 

 mention in this connection, that this species here bears the name of Nut 

 Mushroom, from a quality that I do not find mentioned in the books 

 which describe it. The stem when fresh and young has a sweet nutty 

 flavour, very similar to that of the Hazel Nut. Is this the case with you ? 

 Its flavour is so agreeable that I am fond of chewing the fresh stems. 

 From this peculiarity in connection with its moveable rintj, its form, and 

 colours. I deem it a perfectly safe species to recommend for collecting. 

 We have no species likely to be mistaken for it, except A. rachodes, and 

 I fully«te?ted the innocence of this before commendine the lirst to others. 

 This has been suspected by some, hut I have found it harmless. Though 

 pretty well flavoured, it is not comparable with A. procerus, and the flesh 

 is so thin and spongy that no one would choose it when those of more 

 compact texture are to be had. A, excoriatus, of the same group, is a 

 much preferable species. 



" The Morel is one of my greatest favourites, but this is not found in 

 ■quantity except in calcareous districts. A few days since (April Mist), I 

 had a dozen for supper, the largest number I ever had at one time. 



" The Lycoperdon giganteum is also a great favourite with me, as it is, 

 indeed, with all my acquaintances who have tried it. It has not the 

 high aroma of some others, hut it has a delicacy of flavour that makes it 

 superior to any omelette I have ever eaten. It seems, furthermore, to be 

 so digestible as to adapt it to the most delicate stomachs. This is the 

 Southdown of Mushrooms. 



" In this latitude (about 36-) we can find good Mushrooms for the table 

 during nine or ten months of the year. Including A.salignus, which some 

 are quite fond of, we can have them in every month, as this species comes 

 out during any warm spell in winter. A. campestris makes its appearance 

 here as early as March, but not in full crop until September. Several 

 excellent species of the Tricboloma group do not spring up until aftf-r 

 Irost sets in, and continue into December. Such is the case too with 

 Boletus collinitus, which sometimes emerges from the earth frozen solid. 



•'These observations and experiences are confined chiefly to the Caro- 

 linas ; though, I presume, from casual observations elsewhere, and from 

 information derived from correspondents in other States, that making 

 some allr.wance for difference of climate and length of seasons, what I 

 have said is generally applicable to the whole country. — M. A. Cunxis." 



Mr. Wilson Saunders said, that seeinj; the interest excited iu the 

 €xlubition of Fungi, he intended offering his prize another year. He 

 wanted to try and teach people which of them are edible, which not so. 

 but he would in future require the edible to be placed on one side, and 

 those not known to be so on the other, not mixed together as at pro- 

 sent. He would also require the names of the edible kinds to be 

 given. He was convinced that the country was losing a great deal of 

 good wholesome food from want of a knowledge of Fungi, of which 

 numerous species are known to be safe ; he was anxious that people 

 should arrive at that knowledge, and considered exhibitions of tho 

 different species one of the best means to the end. 



Mr. Bateman congratulated the Fellows on the success of tho exhi- 

 bition, and made SDme remarks on Truffle-hunting in the south of 

 France, and on Fungi generally, while some of these, which had been 

 cooked, were handed round, urging the Fellows to partake without 

 fear, as the Council had set the example. He then prodnced somo 

 Mangos, which he ha I purchased in Covent Garden Market, thus 

 partly fulilling a prophecy of Sir Joseph Banks, that Mangos and 

 Mangosleens would be sold in Covent Garden. This was the first 

 time he had seen Mangos there ; they came from Madeii-a, but the 

 fmit bad been ripened both at Chatsworth. and many years previously 

 at Earl Powis's. After referring to the Cape Gooseberry previously 

 noticed, he produced some Blackhen-ies, which he was told were ex- 

 cellent in dumplings along with Berberries. Blackberries were appre- 

 ciated both by rich and poor in North Staflt or d shire, and Blackberry 

 jam had been found so effective iu cases of fever in Bethnal Green, 



that a clergyman there had once advertised for them. After mention- 

 ing Hippeastrum reticulatum as being a beautiful free-flowering plant, 

 known near Liverpool under the incorrect name of Bertolonia mar- 

 morata, likewise Bessera miniata, as being one of the charming 

 plants he ever saw, Mr. Bateman said it was with painful feelings he 

 looked at that bank of Orchids on his right, for it reminded of the 

 removal from among ns of Mr. James Yeitch, the most energetic man 

 the horticulture of this or any other country had ever known. Iu the 

 beautiful Masdevallia that bears his name, there was an Orchid that 

 would commemorate him as long as Orchids were cultivated. In Mr. 

 Robert Thompson, too, they had lost one of the last of the old hoi-ticul- 

 turists, and one who had been indefatigable in his labours in connec- 

 tion with fruits. 



The proceedings then concluded by tho Chairman stating that the 

 next meeting would be held on the 19th inst., when prizes would be 

 offered for out-door Grapes. 



The attendance at this meeting was larger than at any wo remember, 

 the Council-room being completely filled, as well as a portion of the 

 adjoining colonnade. 



KEPORT ON ONIONS. 



EXHIBITED BY MESSRS. BAKR & SUGDEN, BEFORE THE FRUIT 

 COMMITTEE OF THE ROYAL HORTICULTURAL SOCIETY, 



Ohlong or Pyriform Oniom. — To this section belongs tho 

 Onion sold by the grocers under the various names of Spanish, 

 Portugal, and Oporto Onion. The varieties cultivated in this 

 country which most nearly approximate to the imported Onion 

 are James's Keeping and Pear-shaped; they possess all the 

 outward characteristics of this Onion, and, cultivated in the 

 ordinary way, attain about the same size. There is not, of course, 

 the beautiful clear skin on these Onions that there is on the 

 imported ones, but there is no doubt this ia the result o£ 

 climate. The Giant Madeira attains a greater size. Some 

 were grown within a few feet of the Oporto Onion, and they 

 attained fully twice the pize of the Oporto variety ; they do not 

 appear, however, to keep so well, as they are beginning already 

 to grow. The group of Onions, Nos. 81 and 73, will show the 

 relative sizes of these two Onions when grown in this country 

 without any extra culture. Oxhorn belongs to this division of 

 Onions, likewise Brown Globe and White Globe ; the two latter 

 varieties seem to be sold under the name of James's Keeping. 

 This will be seen in two groups, No. 20, the one the White Globe, 

 the other the Brown Globe. There are two samples also of Globe 

 Onion, No. 85a and 85b, which were received from two London 

 wholesale houses. The stock seems reverting to the flat form, 

 which would bear out Mr. Thompson's suggestion that this 

 Onion originated in the Blood Red. The Bedfordshire Champion 

 Onion sent out by Messrs. Hurst & Son as a very superior new 

 variety appears a very bad stock of James's Keeping and Brown 

 Globe. Those who contributed specimens of the Oporto Onion, 

 and also of other varieties of Onions for comparison, and whose 

 names are attached to each group, are the foliowing : — ■ 



Mr. Thog. Record. Lilleeden. 



Mr. Parsons, Danesbury. 



BIr. John ritundish. Ascot. 



Mr. Rogers, Berryhill. 



Mr. l-aocer, Chiswick. 



Mr. Bousie, Quantock Lodpe. 



Mr. Penfold, West Mtmlsey. 



Mr. Goldsmith, Pok-?iieu Lacey. 



Mr. Simpson, Stoke Farm. 



Mr. Burton, Heatbfield. 



Mr. Luckhurst, Egerton House, 



Hawkhurst. 

 Mr. Earlev, Digswell. 



Mr. Horley, ToddinRton. 



Rev. W. F. Radclyffe, Okeford Fitz- 

 paine. 



Stuart & Mein, Kelso. 



Royal Horticultural Gardens, Chis- 

 wick. 



Mr. Gilbert. Burghlcy. 



Mr. Stewart, Nuneham Park. 



Mr. Rutland, Bentley Priory. 



Mr. Lidgard, Albion Road, Ham- 

 mersmith. 



It will be observed with reference to the Oporto Onion that 

 with a little attention we can in this country grow the Onions 

 quite as large as they can in Oporto (for example those sent by 

 Mr. Standisb), and what, perhaps, is remarkable, in about half 

 the time. Mr. SLandish's Onions were not sown till the 1st of 

 April, and they were pulled up in the middle of September, 

 being five months and a half; whereas the Oporto Onion 

 according to Mr. Crawford, British Consulate, Oporto, is eleven 

 or twelve months in attaining its size. Whether the quality of 

 the English-grown Onions is equal, the Committee must deter- 

 mine, as two Onions from the grocers' shops, two of Mr. Standish's 

 Onion, and two of Nuneham Park, from Nuneham Park, are 

 being cooked. 



The next section of Onions which produce immense roots 

 are the Giant Eocco, Santa Anne Giant Madeira, New Venetian 

 Giant, Flat Giant Madeira, Bed Flat Tripoli, and Red Sallon. 

 Santa Anne Giant Madeira appears to be a variety of the 

 Oporto Onion ; the others seem alt to belong to tha Tripoli 

 family. None of them promise to be good keepers, but under 

 good cultivation they will attain an immense size. Of the 



