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characteristics peculiar to itself, ami by which under all circumstances it may 

 be recognised with ordinary observation. 



The common field mushi-oom, Agarkus camjicstris, is readily known by 

 evei-yone, and the great majoi-ity of the other edible species only require to be 

 known, and may then be gathered with equal secmity. This one single member 

 of the agaric tribe is the onli one that has been received into favour, but it is 

 so very generally appreciated for its richness and flavour that one might have 

 thought that it would have ensured a fau- trial for some of the other species. 

 But no, it is the only kind known, some of the others are poisonous, nothing 

 is known about any of them, and therefore they are all condemned. The 

 common mushroom itself, when in an improper conditior will occasionally prove 

 poisonous. And there are certain iieople who, from some individual peculiarity, 

 cannot taste a mushroom without suffeiing from it. With these exceptions, the 

 mushi'oom, as every one knows, is a rich, wholesome food ; and many other 

 Funguses also deserve the same character if they were equally well known. 



It seems peculiarly the province of a Naturalists' Field Club to endeavour 

 to combat this prejudice by imparting the knowledge which will rise superior to 

 it, and to show clearly and plainly that there are other Funguses as common as 

 the ordinai-y mushroom, and as wholesome, and some moreover which will be 

 thought equally delicious ; each one with its own individual flavom-, viuymg 

 in delicacy, in richness, and in power. 



Throughout the whole tribe there is the unmistakeablc fungus flavour, just 

 as with fish in all theu- varieties, the fishy taste prevails. To compare the taste 

 of every other kind of agaric with that of the common mushroom, as is so con- 

 stantly done, is much the same as to compare eveiy other kind of fish with the 

 salmon. Granted, if you please, that the field mushroom with people in general 

 is, and ever will be, the king of Funguses, as the Salmon is thought the khig of 

 the fish, but as there ai-e, and ever will be, those who prefer to Salmon, the 

 Turbot, the Sole, the Cod fish, or the Eel, so there will be those who when once 

 they have learnt to distinguish and appreciate them will take in preference to 

 the mushroom, the Parasol Agaric, the Orange INIilk Agaric, the Faiiy-ring 

 Champignon, the Morelle, the Chanterelle, the Puff ball, or some of the many 

 other kinds of Edible Funguses. 



The fact of some of the poisonous kinds being very common only renders 

 it the more necessary that the means of discriuuuating them should be plainly 

 set forth. In scientific books this has long since been done, but such desci iptions 

 are only available to those accustomed to botanical characters. It is not safe 

 to ti-ust to luiaided observations to distinguish the edible from the poisonous 

 species. An attractive coloui- and appearance, an agreeable smell, and a 

 pleasant taste are vei-y favoui'able signs of an Edible Fungus ; just as indications 

 the very reverse of these would create an unfavourable impression — and as a 

 general rule the conclusion in either case would be right, but neither the one 

 nor the other is to be strictly relied upon. It is ncccssai^, therefore, in addition 



