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Sir J. Campbell reports a loss instead of a profit in the management) to grow the 

 timber for props in the galleries of the mines rather than for shipbuilding 

 requirements of our Navy. 



Dinner was partaken of in the Court Room of the Speech House, after 

 which the Hereford members reluctantly tool^ their departure homewards by 

 carriage through Cinderford to Mitcheldean Koad Station, finding some consola- 

 tion in the reflection that they had left ten mycological visitors under the roof of 

 the courteous custodian, Mr. J. W. Boyoe, to whose intelligence and urbanity 

 the members owed much of the success of their visit. 



On the following day the foray, conducted in the neighbourhood of 

 Parkend, a more damp locality, was much more successful. The list of fungi 

 found is far too long for introduction here, but of the new or interesting species 

 found during the two days' excursions may be named the ringless form of 

 Cortinarius hiformis, Fr., a singular Cortinarius, much resembling an Inocyhe ; 

 a new species of Corthuirius, which has been named C. hicolor ; a very fetid 

 Sebeloma, with broad gills, which has been described in Grevillea as Ag. 

 Heheloma nauseosus. 



On Thursday the excursion was devoted to Dinmore, but nothing of 

 particular interest was found, unless we are to record, and for its beauty it is 

 deserving of record, a very pretty specimen of wood stained by the diffused 

 mycelium of Hdotium cerwjinosum, Fries. This is the green-coloured wood 

 employed in the manufacture of the inlaid Tunbridge ware. Upon this excursion 

 our botanist. Rev. A. Ley, was accompanied by his friend, Mr. Henry Boswell, 

 the eminent bryologist. 



The exhibition of funguses was displayed, as usual, in the Woolhope Club 

 room in the Free Library, and in the collection were observed two boxes from 

 Northumberland sent by Mr. Cecil H. Sp. Perceval, from Longwitton Hall, 

 Morpeth. A letter from Mr. Thomas Blashill, referring to a paper read by Mr. 

 Bicknell at a previous meeting on the subject of " Edible Fungi of Italy," was 

 laid upon the table. Writing of " Boletus edulis," Mr. Blashill says: — "I have 

 several times had it in Milan and Verona towards the end of September ; it is 

 decidedly the best toadstool I ever tasted." Mr. Bicknell says, "One of the 

 local names is 'Ferraresi.' My cook called it ' Funghi ferrati,' and in his own 

 handwriting gave the following recipe :— ' Rasparli--Una piccola cassernola, 

 olio, burro, acciughe, limone, Scioglierli tutto assieme, e targliarli a pezzi— 

 j d'ora devono essere pronti,' which, being somewhat amplified and corrected, 

 may be rendered thus—' Clean, but do not peel the root (yet those in the market 

 had their roots peeled), cut in thin slices, put in a stewpan with a little broth, oil, 

 butter, a little anchovy, and lemon juice ; give it three-quarters of an hour and it 

 will be ready.' The fungus is sold by poulterers, it being eaten with chicken, hot 

 or cold, or with chicken sausage. I had it with stewed chicken ; it came up on a 

 circular plate as a moist stew set round with little triangular sippets less than a 

 quarter of an inch thick, fried in butter so as to be just yellow ; the slices being 

 about as large as a halfpenny or less. On September 23rd I saw heaps of Boletus 

 edulis in the market at Brussels." 



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