1884-85.] Ed'mburgh Naturalists' Field Club. 215 



the only edible one that is rejected in Italy. Three varieties of this 

 Mushroom are cultivated in France — the white, grey, and blonde. 

 The white is preferred, the blonde not being considered so tender, 

 and having less perfume. The grey has a stronger taste, but 

 blackens sauces. The finest variety of this species, however, is a 

 native of the Swan Eiver district, Australia. Another variety, 

 Agaricus pratensis, is not quite so good as the common Mush- 

 room. All these yield good ketchup. A. prunulus — the Mouceron 

 of the French, and the origin of our word " Mushroom " — is much 

 prized in Kome. It is dried and sold through Italy as " Funghi 

 di Genoa." A. deliciosus, the Orange-milk Agaric, is as good as 

 its name implies. A. procerus, the Parasol Mushroom, or Snake 

 Agaric, is a favourite with mycophagists, and yields the finest 

 ketchup. This and another allied species, A. rachodes, are sold 

 together indiscriminately in the London markets. A. comatus, 

 very plentiful at our doors, is eaten when young, and used for 

 making ketchup. Lactarius volunum, the Warden-pear Agaric, and 

 the " Brotling " of the Germans, is very common in the Highlands, 

 and resembles lamb's kidney in taste, being very delicious even 

 when eaten raw. Cantharellus cibarius or Chanterelle, so called 

 from its fancied resemblance to a cock when crowing, is the finest 

 of all the esculent Fungi. It smells like ripe Apricots, and is 

 served as a recherche dish at the Freemasons' Tavern on high 

 festivals. Boletus edulis is cut in thin slices, and sold in the chief 

 towns on the Continent in every shop where meal and peas are 

 sold. It is believed to be the Smilus of the Eomans, who got it 

 from Bithynia. It resembles the taste of our common Mushroom, 

 and is still more delicate. In Hungary it is made into soup when 

 fresh, and the Eussiaus dry and string it for winter use. Hydnum 

 repandum, the Vegetable Oyster, is common in woods. When 

 eaten raw, it is peppery to the taste, but when cooked is much 

 prized. It has the flavour of oystei'S when stewed. It is also 

 dried for winter use. Clavaria coralloides, Hercules' Club, is also 

 good eating. Indeed, all the Clavarife are edible. Mrs Hussey 

 relates that two species of Eussula^ — heterophyllus and rescus — 

 were not only relished but easily digested by a consumptive 

 patient who was scarcely able to endure food of any kind, but who 

 partook of them as often as found during the whole season. Vit- 

 tcTjlini, in his ' Funghi Mangerecci,' mentions Eussula heterophylla 

 as being more delicate than the true Orange Mushroom. These 

 and many others yield excellent food both to rich and poor, and 

 most of them have their habitats in our immediate neighbourhood. 

 But there exists a strong prejudice in this country against using 

 Mushrooms for food, and perhaps its existence is not without 

 reason. Unskilful collectors are apt to mistake nearly allied 

 species, or to gather edible species that are past maturity — for it 



