22G 



Lacy, ami of Whitfield, ami in ninny otlicr places probably. Growing beneath 

 the surface of the ground they are difficult to find. In the absence of truftie dogs 

 the squirrels may be watched, for they, too, are fond of such dainties. Where 

 they areob-erved to scratch the truffle maybe found underneath. When got it 

 may " be simply boiled for an hour," says one, " Stew it in champagne," says 

 Mrs. Hus?ey, "Boast it in the embers," says Mr. Berkeley, "Wrap it up 

 separately in several folds of buttered paper, cover it with hot embers and 

 leave it for an hour." These simple directions are given, since, as they are rarely 

 found, they are usually wastod for want of them. 



Cantharellus cibarius Fr. The Chanterelle, " that kalon kaga-.hon of diet " 

 (Badham) .- ith the fragri.nce of thfi apricot, or the ripe greengage, i3 not very 

 uncommon in Herefordshire. In Haywood Forest it is sometimes very plentiful, 

 growing in rirgs and clusters. On tee Malvern Hills, and many other high 

 localities, it is *lso to be found. All authorities, Italian, French, Austrian, and 

 English, unite in its praise, which "Vittadini points by the superlative " sapidis- 

 simus." It should be stewei in gra^y, or fricasee, at the lowest possible tem- 

 perature until quite tender. If cooked fast or with much heat its delicate flavour 

 is simply lost. 



MorcheUa esculcnta P. The Morel is rare in Herefordshire, since it 

 favours an oolite or limestone BoiL It is, howevtr, to be found in some 

 localities, and should be looked for in places where charcoal has been made. At 

 Byford, it comes up year after year on the site of an old hedge row. 



Hchella crispa Fr. The Mitred Morel, its close relative, is less uncommon 

 and sometimes plentiful in cert .in localities. Its flavour is excellent, but like 

 the Morel it requires stewing at a low temperature for some time, and like it too 

 if you "stuff it with mince meat and bread crumbs and stew it slowly in heck," 

 it will doubtless prove delicious. 



Many others might be mentioned as occurring in Herefordshire, but it is 

 not necessary to name them here. 



A more general knowledge of the properties and capabilities of native 

 esculent plants is nu-st desirable. It would form a very useful and important 

 branch of popular education. The Chinese have long since recognised its value. 

 They have pi ovided themselves with a work in six volumes, called the "Anti- 

 Famine Herbal,"* which g'ves drawings and descriptions of 414 different wild 

 plants which are fitted, in one way or other, to furnish food for the people. The 

 Chinese Government distributes thousands of copies of this book eveiy year 

 gratuitously in the different districts of the Empire : and thus, in times of dis- 

 tress — when bad seasons cause the crops of rice and grain to fail, when great 

 floods or drought occur, when the ravages of locusts or other insects destroy 

 vegetation, or when the devastating presence of armies cause the ordinary 



A copy of this Chinese work was presented, in to 1840, the Academy of Science in Paris, 

 by M. Stinilaus Junes. 



