1974 ARBORETUM AND FRUTICETUM. PART III. 
The Fingi growing on Beech Mast Aalit 
are: Agaricus balaninus Berk. ; Peziza = 
fructigena Bull., Sow., t. 117. and our 
Jig. 1900.; Sphze'ria carpéphila Pers. : 
and, of those found attached to the 
root, Mr. Berkeley only mentions Ela- ty 
1895 phomyces,muricatus, syn. Lycopérdon ~~ “‘jg9g 
Tiber L. 
The most remarkable Fingi growing beneath the Beech Tree, or among its 
fallen leaves, in British woods, are: Geogléssum viride F7., Grev., t. 
211., and our fig. 1899.; A’nthina flammea Fr., : nag 
found abundantly in Rockingham and Sherwood 
og, Forests, in 1836; Morchella esculénta 
‘/ Pers., Grev., t. 68., syn. Helvélla escu- 
lénta Sow., t. 51% in part, and our fig. 
1902.; and Jtber cibarium Sibth., Sow. 
t. 309., and our fig. 1901. Of these the an 
last two are celebrated luxuries for the table. MJorchélla escu- 
lénta Pers., the common morel, is a mushroom-like fungus, grow- 
ing in great abundance in the woods of Germany and France, 
articularly after any of the trees have been burned down. This 
ave been observed, led, in Germany, to the burning of the 
woods, in order to produce morels ; and, consequently, great numbers of trees 
were destroyed, till the practice was forbidden by law. This fungus is much 
~ used, also, in a dried state, for giving a flavour 
| | to made dishes; and, in the countries where it 
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abounds, many persons gain their livelihood by 
finding and drying the morels, which they do 
by running a thread through their stalks, and 
hanging them in an airy place. In England, 
{  morels are comparatively rare; but Mr. Berke- 
ley informs us that he has known them to be 
1899 so abundant in Kent, as to be used for makin 
asort of catsup. There are many variations of form and size observable in 
this fungus; but M. esculénta Pers. (fig. 1902.) and M. patula (fig. 1903.) 
are generally considered the best. When young and fresh, the morels are of a 
greyish brown, and have anagree- 
able smell; but, when old, they 
Sasa become nearly black, and lose 
= 
tm their fragrance. In the latter 
so” state they are not fit for the ta- 
1901 ble; because the cup is generally 
found much perforated, and full of the larva and eggs of 
insects. When dry, morels will keep good, and retain 
their flavour, for many years. The morel is always found 
in the spring, and is thus easily distinguished from the 
helvella, which is often used as a_ substitute for 
it, but which is generally found in autumn. Hel- 
vélla esculénta (our fig. 1904.) has a good flavour, but is far inferior to the 
genuine morel : it is, however, often confounded with it in Sweden, under 
the name of stenmurkla, and, in Germany, under those of gemeine morchel, 
stumpf morchel, and stock morchel. (See Dict. Class., &c., and Nouv. Cours 
@ Agri., art. Morille.) Tiber cibarium (fig. 1901.), the common truffle, is, if 
possible, even more highly prized in cookery than the morel: it is also more 
difficult to find, as, instead of appearing above the surface, like a mushroom, 
it is buried in the ground, like a potato. It is black, covered with tubercles, 
and possesses a very strong but agreeable smell. When ripe, its flesh is brown, 
veined with white. It is generally found by dogs or pigs, trained to search 
