153 



3. — Bread slio\ild be taken freely with them. 



And, lastly (4), they should be taken in moderation, since all are more or 

 less rich, and the discomfort of a tit of simple indigestion, has often before 

 now, given rise to a suspicion of poison. 



And so too, with regard to cooking Funguses some general i-ules may 

 be satisfactorily laid down. The singular resemblance which Funguses bear to 

 meat, in their taste, and even in their properties, gives the clue to their proper 

 mode of cookery. A broil, a fry, or a stew, are generally available T\'ith or 

 without a little good beef gravy, or even prepared stuffing, and for condiments, 

 besides the salt and pepper always requisite, onions, or even garlic, with a little 

 spice, or lemon juice, according to taste, and almost any kind of wine you may 

 chose to add. In aU instances they shoiJd be well cooked for safety, but not 

 overcooked so as to lose flavour, and cooked however they may be, they should 

 be served hot, on a hot dish, and ivith warm plates. 



Herefordshire is not behind other counties in the abundant crop of 

 Funguses it produces. In our rich meadows and varied uplands, and in our 

 numerous woods they grow in gi-eat profusion and luxuriance. Few of us are 

 aware of their great variety, the beauty of their colouring, or the gracefulness of 

 their forms. They grow, for the most pait, at a season when vegetation is on 

 the decline, and they clothe the country ■vrith % suddenly renewed beauty, ^^^len 

 the field labours of the ordinary botanist ajipear to be at an end, his work, who 

 would study Funguses, may be said to begin. The same vdde extent of country 

 affords his hunting grounds, and an equal pleasure awaits him. The foggy 

 autumnal morning ^^'iU by no means repress his energy, for the " night-springing 

 mushrooms" are revealed through the mist, and whether the mystic fairy-ring 

 be invaded, or the depth of solitary woods be explored, many a gloomy cheerless 

 day that might otherwise have passed listlessly along, will be tilled up with 

 excited interest and delight. 



Elegant and beautiful as many Funguses certainly are, they can be shown 

 to have a value to a certain extent unappreciated. To our Club, as the humble 

 representative of Natural Science in this district, belongs the duty of showing 

 their usefulness, and of caUing attention to an article of diet at once savouiy, 

 nutritious, and wholesome, and which may, moreover, be gathered free from all 

 cost. The "Manna" is here in abundance, let us be thankful, take courage, 

 and gather it. 



It is not within the province of this paper to enter into the general 

 systematic arrangement of the tribe of Funguses further than is absolutely 

 required for the more perfect distinction of the several species brought forward. 

 Science will step in with the individual Fungus. A minute description of each 

 one will be given, and its distinctive characters will be prominently pointed out. 



