1906-1907.] A Few Remarks on Mushroom Phenomena. 345 



incandescent mushrooms. The light was so strong that he 

 could read at night quite easily by its help. The source of 

 this light is not thoroughly understood. It was at one time 

 thought that some special matter caused the phosphorescence, 

 but it is now agreed that the luminosity must be owing to 

 some climatic condition favourable to its development. 



The colours of the Agarics range from white through every 

 gradation to black. We find yellows, pinks, blues, reds, — in 

 fact, all colours except greens. There is, indeed, a mineral 

 green found in some, but chlorophyll green need not be 

 looked for. It is interesting to note the extraordinary change 

 of colour which occurs when certain Fungi are cut or bruised. 

 Some of the Boleti when so treated become very bright blue ; 

 while some species of Lactarius from an orange colour turn 

 to white, yellow, and even colourless. Fungi which undergo 

 this change of colour are usually unwholesome, and should 

 not be eaten. This change is thought by some to be due 

 to aniline, others refer it to a molecular arrangement, while 

 others again suggest oxidation. Whatever the cause, it indi- 

 cates a poisonous state. 



Phanerogams absorb carbonic acid and exhale oxygen : 

 Fungi reverse this process, and to this is attributed the 

 absence of green colouring-matter. 



Another point worthy of our notice is the variety of form 

 in Fungi. We find them like a parasol, a saucer, a goblet, an 

 ear, a nest, a horn, a piece of coral, a ball, a button, a rosette, 

 a mass of jelly, or a piece of velvet. 



When we come to consider the different odours, we venture 

 on more delicate ground. Many are aromatic, but in the 

 beautiful Clathrus the smell is most obnoxious. There is 

 also the fungoid odour, which is another name for mouldiness. 

 Some of the genus Marasmius have a smell of aquafortis. 

 Among the many pleasant smells we have that of violet, 

 woodruff, tarragon, cinnamon, new - mown hay, anise, and 

 walnut ; while others, again, have the smell of onions, cheese, 

 tainted meat, and garlic. 



In the matter of taste we offer an equally varied choice. 

 Some mushrooms, when eaten raw, have an acrid taste ; but if 

 cooked properly the acridity disappears, and they become quite 

 palatable. In mushrooms the epicure can find almost every 

 piquant flavour to meet his wishes. 



