720 SYSTEMATIC BOTANY. 



5. Juice often milky. 



6. Odour commonly powerful and disagreeable. 



7. Have an acrid, astringent, acid, salt, or bitter taste. 



All fungi should be also avoided wtiieli insects will not touch, 

 and those which have scales or spots on their surface, and, what- 

 ever may be the apparent qualities of the fungi, all those which 

 have arrived at their full development, or when they exhibit 

 any signs of change, should be used with caution. When there 

 is any doubt as to the qualities of the mushrooms, it is 

 advisable to cut them into slices, and macerate them in vinegar 

 and water for about an hour, then wash them in boiling water 

 previous to their being cooked. It has been proved that many 

 injurious fungi lose their poisonous properties when thus treated. 

 It is quite true that, by following strictly the above rules, edible 

 species will occasionally be thrown aside, but this is of little con- 

 sequence comparatively, as by so doing all injurious ones will 

 certainly be rejected. Thus all highly coloured fungi are not 

 poisonous ; for instance, according to Berkley, Agaricus casareus 

 is at once the most splendid and best of esculent fungi. The 

 species or varieties of fungi most commonly consumed in this 

 country are, the Common Mushroom {Agaricus {Psalliota) cam- 

 ipestris) and its varieties — those which are cultivated should be 

 preferred; Agariciis (Psalliota) arvevsh, Agaricus (Marasmius) 

 oreades, the Champignon, Morchella esculcnta, the Morel, Tuber 

 cibariiwi, the Truffle, and several species oi Boletus. Dr. Badham 

 and others have proved that much valuable food is thrown away in 

 this country by our rejection of many edible fungi. Dr. Badham 

 enumerates no less than 30 species of edible fungi which are 

 natives of Britain, and which are eaten by himself and friends ; 

 and in the first part of Cooke's " Handbook of British Fungi," 

 which has just been published, no less than 16 species belonging 

 to the genus Agaricus alone are stated to be esculent. In 

 France, Russia, &c. several fungi are also eaten which are re- 

 garded by us as poisonous. It is difficult to account for these 

 conflicting statements, but we believe that the differences ob- 

 served in the effects of fungi are due to variations of soil and 

 climate, manner of cooking, and the peculiar idiosyncrasies of 

 individuals who partake of them. Even the Common Mushroom 

 is sometimes poisonous, and in Italy, Hungary, &c. is commonly 

 avoided. We believe, therefore, that with our present know- 

 ledge, it is far better to abstain altogether from fungi when there 

 exists the slightest doubt of their qualities. 



In a chemical point of view, the fungi are remarkable for the 

 large proportion of water which enters into their composition, 

 by containing much nitrogen, and being rich in phosphates. 



Medicinally, fungi have been regarded as aphrodisiac, nar- 

 cotic, tonic, astringent, emetic, purgative, &c. Ergot of rye (see 

 Secale cereale, p. 704), fthich is used medicinally, to excite 



